Five kinds of spice oil (clove, garlic, ginger, aniseed, cinnamon)were studied to observe bacte-riostasis for Brochothrixthermosphacta, Carnobacteriumdivergens and Serratiaproteamaculans by cup plate method, and then five kinds of essential oils were used to optimize formula by orthogonal test. And the best for-mula was applied to fresh beef, after treatment by compound formula, fresh beef was vacuum packed and stored at ice temperature[(-1.5±0.5)℃].Through orthogonal experiment, the optimal compound formula of five kinds of spice essential oils was obtained:clove oil 1%, garlic oil 1%, cinnamon oil 2%, ginger oil 0.375%and aniseed oil 0.75 %.Compound essential oils could effectively inhibit growth and reproduction of spoilage mi-croorganism and rise rate of pH value in the beef, and slow down decomposition speed for lipid oxidation and protein in the beef, meanwhile maintain the sensory quality of beef. Combining compound spice essential oil treatment, vacuum packaging and ice-temperature storage could prolong the shelf life of beef to 25 days.%通过杯碟法研究5种香辛料(丁香、大蒜、生姜、八角、肉桂)精油对牛肉贮藏过程中的优势致腐菌热死环丝菌(Brochothrixthermosphacta)、分叉肉杆菌(Carnobacteriumdivergens)和变形斑沙雷菌(Serratiaproteamaculans)的抑菌效果,在此基础上将5种精油进行复配,通过正交试验优化香辛料精油配方.然后将最佳配方作用于牛肉,真空包装后贮藏于冰温条件[(-1.5±0.5)℃]下考察其保鲜效果.结果表明:5种香辛料精油的最佳复合配方为1%丁香精油+1%大蒜精油+2%肉桂精油+0.375%生姜精油+0.75%八角精油.复合香辛料精油能够有效抑制牛肉中腐败微生物的生长繁殖和pH值的快速上升,减缓牛肉中脂肪氧化和蛋白质的分解速度,较好的维持牛肉的感官品质.牛肉通过香辛料复合精油处理并结合真空包装和冰温贮藏条件可以延长保鲜期到25 d.
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