摘要
叙述了几种常见香辛料及其主要保鲜机能成分，并以不同组合与不同浓度提取液配制成一系列天然保鲜剂。运用感官鉴定、ｐＨ值比色法、硫化氢实验、微生物检测法和蛋白质沉淀法，在不同温度条件下，对香辛料保鲜猪肉技术进行研究。结果表明：在６℃条件下，经香辛料保鲜剂处理过的生猪肉保鲜期可达１３ｄ，而不经处理的对照样只能保鲜２ｄ，两者差异显著。研究发现香辛料中丁香、肉桂、豆蔻。
Some common spices and the main antiseptic mechanism ingredient are recounted,and a series of natural antiseptics prepared by draw liquid with diffrent constitute and consistency.The fleshantisepsis by spice is studied by use of sense organ appraisal,pH test,H2S trial,microorganism test and protein sediment in different temperature.As a result,in 6 the flesh which is treated by spice can keep fresh for 13 days,and the flech which isn't treated by spice only keep fresh for 2 days,the disparity is notable.The effects of clove cinnamon,round cardamom small aniseed all are better finding by experiments.1]
出处
《河北科技大学学报》
CAS
1999年第2期58-62,共5页
Journal of Hebei University of Science and Technology
