期刊
MEAT SCIENCE
卷 96, 期 2, 页码 901-907出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.09.003
关键词
Beef; Antimicrobials; Rhubarb; Cinnamon essential oil
资金
- National Science and Technology Program of China [2011BAD24B01]
- Liaoning Province Education Ministry Science Project [L2012235]
The utility of packaging films consisting of cast polypropylene/polyvinyl alcohol with rhubarb ethanolic extracts (REE) and cinnamon essential oil (CEO) in maintaining fresh beef quality was investigated. Fresh beefsteaks were packed with antimicrobial films containing different concentrations of REE and CEO. Beef characteristics, including pH, total viable counts, instrumentally measured color, weight loss, total volatile base nitrogen (IVB-N) and sensory quality were determined. All experimental films significantly inhibited bacterial growth (p < 0.05) and maintained the pH and TVB-N of beefsteaks. Three of four experimental films significantly reduced instrumental color loss (p < 0.05). Antimicrobial packaging films efficiently maintained the quality of fresh beefsteaks during storage. (C) 2013 Published by Elsevier Ltd.
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