戴增辉,李哲,朱轶群,苏禹涵,张一凡,解铁民,肖志刚,路飞,韩春阳.冷藏条件下植物精油对植物基人造肉品质变化的影响[J].包装工程,2024,45(21):158-164.
DAI Zenghui,LI Zhe,ZHU Yiqun,SU Yuhan,ZHANG Yifan,XIE Tiemin,XIAO Zhigang,LU Fei,HAN Chunyang.Effect of Plant Essential Oils Coatings on Changes of Plant-based Meat Qualities under Refrigeration Conditions[J].Packaging Engineering,2024,45(21):158-164. |
| 冷藏条件下植物精油对植物基人造肉品质变化的影响 |
| Effect of Plant Essential Oils Coatings on Changes of Plant-based Meat Qualities under Refrigeration Conditions |
| 投稿时间：2024-06-27 |
| DOI：10.19554/j.cnki.1001-3563.2024.21.022 |
| 中文关键词: 植物基人造肉 肉桂精油 丁香精油 金银花精油 保鲜 |
| 英文关键词: plant-based meat cinnamon essential oil clove essential oil honeysuckle essential oil preservation |
| 基金项目:沈阳市粮油深加工重点实验室课题(2023006);贺州市科学研究与技术开发项目(202216);贺州学院博士科研启动项目(HZUBS202006) |
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| 中文摘要: |
| 目的 研究精油复合处理对植物基人造肉的保鲜效果，为开发新型植物基人造肉的保鲜方法提供依据。方法 以植物基人造肉为对象，研究经肉桂精油、丁香精油、金银花精油3种植物精油处理后贮藏于4 ℃下的植物基人造肉的品质变化情况，包括其感官评分、色差、硫代巴比妥酸值、汁液流失率、菌落总数、大肠杆菌数、金黄色葡萄球菌数和沙门氏菌数等。结果 空白对照组样品在保存14 d时，组织结构松散，有明显酸味，感官评分从90分降至52分，菌落总数超出国家标准阈值，表明样品已变质。经过肉桂精油(1%)、丁香精油(1%)和金银花精油(10%)复合处理后的植物基人造肉与对照样品相比，其保质期明显延长。在所有实验组中，经3种精油复合处理后样品的保质期达到98 d。在贮藏98 d后，复合处理样品的感官评分降至60分，菌落总数、大肠杆菌数和金黄色葡萄球菌数分别为4.95、1.98、2.95 lg(CFU/g)，接近国家标准阈值。结论 综合考虑各种指标可知，采用不同精油复合处理是延长植物基人造肉保质期的有效方式。 |
| 英文摘要: |
| The work aims to study the preservation effect of essential oil composite treatment on plant-based meat, to provide a basis for the development of new preservation methods for plant-based meat. In this study, the plant-based meat was used as the research object; and the changes of plant-based meat qualities, including sensory score, color difference, thiobarbituric acid value, juice loss rate, total number of colonies, number of Escherichia coli, Staphylococcus aureus, Salmonella, etc., after being coated with cinnamon essential oil, clove essential oil, honeysuckle essential oil at 4 ℃, were investigated respectively. The results showed that the blank control group samples had a loose organizational structure and a noticeable sour taste after being stored for 14 days. The sensory score decreased from 90 points to 52 points, and the total number of colonies exceeded the national standard threshold, indicating that the samples were deteriorated. However, the shelf life of plant-based meat treated with 1% cinnamon essential oil, 1% clove essential oil and 10% honeysuckle essential oil was significantly longer than that of the control sample. In all experimental groups, the shelf life of the samples treated with three essential oils reached 98 days. After 98 days of storage, the sensory score of plant-based meat treated with three composite essential oils decreased to 60 points, with total number of colonies, Escherichia coli count, and Staphylococcus aureus count of 4.95, 1.98, and 2.95 lg(CFU/g), respectively, close to the national standard threshold. Based on various indicators, it can be concluded that the treatment with composite essential oils is an effective way to extend the shelf life of plant-based meat. |
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