常见香辛料精油主要成分对冷鲜肉保鲜效果的研究.docVIP

常见香辛料精油主要成分对冷鲜肉保鲜效果的研究 摘要：香辛料精油是天然食用香辛料植物的重要次生代谢产物，成分复杂，其香气和多种多样的生物活性与它的主要成分有密切的联系。香辛料主要成分在防腐、抗菌、抗氧化等方面展现出很好的应用潜力。本实验选用丁香酚、肉桂醛、柠檬醛、香叶醇、香茅醇和异丁香酚为研究对象，利用六种主要成分的抑菌性，配制了保鲜液，以肉样的感官指标、细菌总数、pH值变化以及风味的变化为评价指标，研究精油主要成分保鲜液对冷鲜肉的保鲜效果。主要结论如下：丁香酚、肉桂醛、柠檬醛、异丁香酚、香茅醇、香叶醇以及肉桂醛和丁香酚的复配保鲜液均能有效降低肉样中的微生物总数和pH值，因此能延缓腐败时间。通过感官评定，可以改善新鲜肉样的气味，使肉质具有精油的香气。经过气质联用仪对肉样品的分析可知，肉桂醛和丁香酚复配液的处理过的肉样的香气成分增加。因此，六种组分具有较高的抗菌性能，作为潜在的天然防腐剂物质，值得进一步研究。12189 关键词：香辛料；精油；冷鲜肉；保鲜 Study on the Preservation Effect on Chilled Meat of Main Components from Spices Essential Oil Abstract: Spices essential oils are important secondary substances of plant，which have complicated chemical compositions. And their main components are closely associated with flavor and perse bioactivity. They have shown good potential application in several ways，such as preservative, antimicrobial activity, antioxidant and so on. In this experiment, eugenol, isoeugenol, cinnamaldehyde, citral, geraniol and citronellol are selected for the study. And the fresh-keeping fluids were confected using antibacterial activity of main components. The preservation effects of fresh-keeping fluids were studied according to the freshness integrating evaluation of chilled meat, such as sensory index, total bacterial count, pH value and flavor changes. Main results show as followed: The six kinds of main component and eugenol-cinnamaldehyde compound fresh-keeping fluids, all can effectively reduce the total number of microorganism and pH value, thus can delay spoilage time. And the sensory evaluation showed that the smell of chilled meat was improved. By using the GC-MS combination instrument to analyze the meat samples, eugenol-cinnamaldehyde compound fresh-keeping fluids could increase the aroma components of meat. Therefore, the six components with high antibacterial property are worthy to be further studied as a sort of potential natural preservative substance． 3.1.1在4℃下对冷鲜肉的研究11 3.1.2在25℃下对冷鲜肉的研究13 3.2 精油主要成分对冷鲜肉pH变化的影响14 3.3冷鲜肉风味成分的结果15 4 结论17 致 谢18