摘要
本文用壳聚糖、丁香精油及二者的复合物涂膜调理猪排,在(4±1)℃条件下从微生物指标(菌落总数、大肠菌群数、假单胞菌数、乳酸菌数、热杀索丝菌数)出发研究丁香精油、壳聚糖及其复合物对冷藏调理猪排腐败菌的抑制作用。结果表明,壳聚糖与丁香精油复合涂膜处理对调理猪排贮藏期间的优势腐败菌(假单胞菌、乳酸菌、大肠菌群和热杀索丝菌)的生长繁殖均有显著抑制作用。壳聚糖丁香精油复合效果优于两者单独使用。以菌落总数为指标,壳聚糖与丁香油复合处理比对照组延长调理猪排保鲜期约6 d。
In this paper,chitosan,clove essential oil and the combination of the two are used to coat pork chops.Under the condition of(4±1)℃,the microbial indicators(total number of colonies,number of coliforms,number of Pseudomonas,number of lactic acid bacteria,number of Brochothrix thermosphacta)set out to study the inhibitory effect of clove essential oil,chitosan and their complexes on spoilage bacteria in cold storage and conditioning of pork chops.The results showed that the compound coating treatment of chitosan and clove essential oil had a significant inhibitory effect on the growth and reproduction of the dominant spoilage bacteria(Pseudomonas,lactic acid bacteria,coliform,and Brochothrix thermosphacta)during the storage of cooked pork chops.The compound effect of chitosan clove essential oil is better than the two alone.Taking the total number of colonies as an indicator,the combined treatment of chitosan and clove oil prolonged the fresh-keeping period of the conditioned pork chops by about 6 days compared with the control group.
作者
王明娟
王瑞贤
WANG Mingjuan;WANG Ruixian(Luohe Food Vocational College,Luohe 462000,China;Luohe Technician College,Luohe 462000,China)
出处
《现代食品》
2021年第15期216-218,共3页
Modern Food
关键词
丁香精油
壳聚糖
调理猪排
抗菌性
clove essential oil
chitosan
prepared pork chops
antibacterial
