提高肉 (Se'i sapi) 质量:在室温储存期间添加肉和叶精油的影响
Restu Ratih Kinasih1, Safna Fauziah1,2, Usamah Abdi Kafa1,2
1Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia.
Journal of advanced veterinary and animal research
|June 26, 2025
概括
石灰叶和肉精油 (EO) 有效地保持吸烟肉的质量. 这些天然化合物增强SeSe.
科学领域:
- 食品科学 食品科学 食品科学
- 食品保存 食品的保存方法
- 自然产品 化学 化学
背景情况:
- 像Se'i这样的肉产品在储存过程中容易受到质量降低的影响.
- 天然防腐剂为延长保质期提供了比合成添加剂更安全的替代品.
研究的目的:
- 评估石灰叶和肉精油 (EO) 在维护Se'i.i.质量的有效性.
- 为了确定EO应用的最佳度和储存时间.
主要方法:
- 采用完全随机的双因素设计,使用不同精油度 (0.1%,0.3%,0.5%) 和储存时间 (0-21天).
- 评估的质量参数包括pH值,柔软度,甲酸值,肉色和感官评估.
主要成果:
- 与对照组相比,精油显著改善了质量参数.
- 石灰叶和 cinnamon EO 的0.5%度显示出优异的保存效果.
结论:
- 石灰叶和肉精油是肉 (Se'i) 的有效天然防腐剂.
- 这些EO增强了感官属性,并在环境条件下延长了Se'i的保质期.
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