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文章摘要
大蒜水提物对卤凤爪货架期的影响
Effect of Garlic Aqueous Extracts on Shelf Life of Sauced Chicken Claws
投稿时间:2019-06-03  修订日期:2019-09-09
DOI:
中文关键词: 大蒜水提物  卤凤爪  气相色谱-质谱联用(GC-MS)  保鲜
英文关键词: aqueous extract of garlic  sauced chicken claws  GC-MS  preservation
基金项目:
作者单位E-mail
刁欣悦 江南大学 867241724@qq.com 
郇延军 江南大学 huanyanjun@jiangnan.edu.cn 
马菲 江南大学  
刘丽 江南大学  
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中文摘要:
      为找出一种可延长卤凤爪货架期的大蒜水提物,选取大肠杆菌与金黄色葡萄球菌进行K-B体外抑菌试验,综合抑菌实验与感官评价结果,得出普通水提法获得的大蒜水提物为最佳保鲜剂。而后,采用浸泡法对卤凤爪进行保鲜处理,并通过测定储藏过程中卤凤爪的菌落总数和挥发性风味成分(气相色谱-质谱联用 GC-MS) 确定其实际保鲜效果。结果表明:普通水提法获得的大蒜水提物有很强的抑菌作用,并且对卤凤爪的挥发性风味保持较好,可维持其较好品质。大蒜水提物是一种天然抑菌物质,它可应用于熟制酱卤鸡肉的保鲜中。更重要的是,该法为熟制肉制品的保鲜提供一条新思路。
英文摘要:
      In order to find out a kind of garlic aqueous extracts which can prolong the shelf life of sauced chicken claws, E. coli and S. aureus were selected to carry out K-B in vitro bacteriostasis test and according to the results of bacteriostasis experiment and sensory evaluation, the extracts obtained by common aqueous extraction method was selected as the best preservative. Then, the immersion method was used to preserve the sauced chicken claws, and the actual fresh-keeping effect was determined by measuring the total viable counts and the volatile flavor components (GC-MS) during storage. The results showed that the garlic aqueous extracts had strong bacteriostasis, and had a good preservation effect on the volatile flavor of sauced chicken claws. Garlic aqueous extracts was a natural bacteriostatic substance which can be used in the preservation of cooked sauced chicken products. More importantly, this method provides a new idea for the preservation of cooked meat products.
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