摘要：熟肉制品如何防腐保鲜多年来一直受到业内外的广泛关注。肉桂精油本身具有抑菌作用，通过微乳液技术可以使得它更好地在肉类中发挥防腐保鲜作用。而由相变材料为原料制备的微胶囊是一种有蓄冷保温性能的材料。本课题用肉桂精油微乳液和蓄冷微胶囊对中国传统熟肉制品水煮狮子头做不同处理，通过在不同时间长度的储藏期取样，测量不同处理组的样品的理化指标、微生物指标和感官指标，对肉桂精油微乳液结合蓄冷微胶囊的防腐保鲜作用进行研究。研究结果表明，肉桂精油微乳液和蓄冷微胶囊单独或结合使用均可以显著提高水煮狮子头的抗氧化性，抑制菌落总数和金黄色葡萄球菌的增长，延缓pH值上升和脂肪氧化。结合处理的效果最好，结合处理冷藏9d后，pH值比对照低0。12，DPPH值比对照低0。168，TBARS值比对照低0。085，菌落总数比对照低1。69，金黄色葡萄球菌比对照低1。62。并且通过消费者测试发现肉桂精油微乳液可以一定程度上提高水煮狮子头的可接受度。78836

毕业论文关键字：肉桂精油；微乳液；蓄冷材料；熟肉；金黄色葡萄球菌；抗氧化

 antisepsis and fresh-keeping effects of  cinnamon oil microemulsion on boiled meatballs

Abstract:As a kind of perishable food, preservation of cooked meat products has been given abroad attention for many years。 Since cinnamon oil has antibacterial effect, it can have better antisepsis and fresh-keeping effects in meat through the microemulsion technology。 The microcapsules produced by the phase change material can constant temperature。In this project,antisepsis and fresh-keeping effects of cinnamon oil microemulsion and cold storage microcapsules are studied by adding them to boiled meatballs, a Chinese traditional cooked meat product。The physicochemical, microbial and sensory indexes of different groups of samples willed be measured at different storage time,so that we can study antisepsis and fresh-keeping effects of the cinnamon oil microemulsion and cold storage microcapsules。 The results showed that the oxidation resistance of boiled meatballs which group used both of cinnamon oil microemulsion and cold storage of microcapsule had been significantly improved。 The growth of microorganisms of these boiled meatballs was inhabited, and their increasing of pH and fat oxidation were delayed。 The combination treatment showed the best antisepsis and fresh-keeping effect。 When boiled meat balls with combination treatment had been storage for 9 days,the pH value of this group was 0。12 lower than the control group; the DPPH value was 0。168 lower;the TBARS value was 0。085 lower;the total number of colonies was 1。69 lower than the control group;the Staphylococcus aureus was 1。62lower。The results of consumer test also showed that boiled meatballs which added cinnamon oil microemulsion are accepted more easily。

Key words:Cinnamon oil; microemulsion; cold storage material; cooked meat; Staphylococcus aureus; antioxidation

目录

1 绪论 1

1。1 中国传统熟肉制品保鲜技术 1

1。1。1 传统熟肉制品发展现状 1

1。1。2 常见保鲜技术 1

1。2 精油对肉制品的防腐保鲜作用 2

1。3 PCM在食品保鲜上的应用 3

1。4 现代运载技术在精油和PCM上的应用现状 3

1。4。1 精油微乳液 3

1。4。2  PCM微胶囊 4

1。5 本课题的研究现状 4