复配香辛料精油在酱卤鸭肉保鲜中的应用研究

摘要

The research was to investigate the application of spice essential oils in the preservation of bittern duck products. The addition of potassium sorbate and spice essential oils in bittern duck were 0.075 g/kg and 0.1 g/kg,respectively. The sensory properties,physicochemical properties and hygienic quality of the bittern duck were measured during refrigerated stor-age. The results showed that the change of flavor and texture of bittern duck was not significant,while the total volatile basic nitrogen of the bittern duck with spice essential oils were significantly lower than the control group. The shelf life of bittern duck could be prolonged for 4 days. The results provided potential application of spice essential oils in preservation of bittern duck.%为研究复配香辛料精油对酱卤鸭肉保鲜过程中品质的影响,以热封包装的酱卤鸭肉为研究对象,分别对添加山梨酸钾(0.075 g/kg)和复配香辛料精油(0.1 g/kg)的酱卤鸭肉进行二次拌料,对比不同处理酱卤鸭肉在4℃冷藏过程中各项品质的变化.结果表明,在不影响产品风味和质地的情况下,添加复配精油组的挥发性盐基氮值(TVBN)和菌落总数明显低于空白组,酱卤鸭肉保质期延长4 d.