期刊
ANIMAL SCIENCE JOURNAL
卷 90, 期 3, 页码 435-444出版社
WILEY
DOI: 10.1111/asj.13171
关键词
biogenic amines; cinnamon essential oil; fresh pork sausage; microbiological status; total volatile basic nitrogen
资金
- National Key R&D Program of China [2016YFD0401502]
- National Natural Science Foundation of China [31471681]
- Modern Agricultural Technical System Foundation [CARS-43-17]
- National Agricultural Transformation of Scientific and Technological Achievements Projects of China [2013GB2C200191]
- K.C. Wong Magna Fund in Ningbo University
In order to study the effect of cinnamon essential oil (CEO) on the microbiological and physiochemical characters of fresh Italian style sausage, CEO (0%, 0.1%, and 0.5%, v/w) was added into ground meat, cased, and stored at 4 degrees C. Lipid oxidation, instrument color, total viable aerobic counts, Enterobacteriaceae, biogenic amines, and total volatile basic nitrogen (TVB-N) were investigated during 10 days (day). Results showed that CEO treatments had lower thiobarbituric acid reactive substances (TBARS), b* value, aerobic and Enterobacteriaceae counts, biogenic amine contents, and TVB-N and higher a* values at 4, 6, 8, and 10 days compared to the control, whereas 0.5% CEO treatment had better effect than 0.1% CEO. CEO improved color shelf-life by inhibiting lipid oxidation and prevented the increase in biogenic amines and TVB-N by reducing microbial counts of fresh sausage during storage. This study suggested that CEO could be applied in the food industry to improve the shelf-life of meat products.
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