摘要
研究以感官评分、pH值、TVB-N和液汁流失率为指标,采用白豆蔻挥发油涂膜协同气调包装保鲜冷却鸭肉。试验结果表明:0.4g/L白豆蔻挥发油涂膜协同100%CO2气调包装保鲜冷却鸭肉能有效地延缓感官评分值下降速度,抑制pH值、TVB-N和汁液流失率的上升速度,从而延长冷却鸭肉的保质期。
In order to extend the shelf-life of chilled duck meat, the samples of chilled duck meat were coated with volatile oil from Fructus Amomi Rotundus and modified atmosphere packaging, and the sensory scores, pH values, Total Volatile Basic Nitrogen （TVB-N） and weight loss were used to evaluate the chilled duck meat quality. The results showed that the synergistic effect of 0.4 g/L volatile oil from fructus amomi rotundus and modified atmosphere packing with 100% CO2 concentration can effectively slow down the variations of sensory scores, total bacterial count, pH values. Total Volatile Basic Nitrogen （TVB-N） and weight loss and significantly extend the shelf-life of chilled duck meat.
出处
《食品科技》
CAS
北大核心
2013年第5期154-157,共4页
Food Science and Technology
基金
国家科技富民强县专项行动计划项目(BN2011210)
徐州市科技发展基金计划项目(XF10C003)
关键词
白豆蔻挥发油涂膜
气调包装保鲜
冷却鸭肉
PH值
TVB-N值
volatile oil from Fructus Amomi Rotundus
modified atmosphere packaging
chilled duck meatpH values
TVB-N values
