肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2012年
3期
32-36
,共5页
肉制品%姜黄色素%防腐作用
肉製品%薑黃色素%防腐作用
육제품%강황색소%방부작용
meat products%curcumin%antiseptic effect
本试验以五香牛肉、西式香肠、酱卤肉、腊肉四种具有代表性的肉制品为供试材料，探讨姜黄色素对肉制品的防腐作用。结果表明：浓度在0．04％以上的姜黄色素碱水溶液对西式香肠、腊肉具有良好的防腐性；浓度在0．06％以上的姜黄色素碱水溶液对五香牛肉、酱卤肉具有较好的防腐性，姜黄色素在加热煮沸的条件下失去防腐功效。
本試驗以五香牛肉、西式香腸、醬滷肉、臘肉四種具有代錶性的肉製品為供試材料，探討薑黃色素對肉製品的防腐作用。結果錶明：濃度在0．04％以上的薑黃色素堿水溶液對西式香腸、臘肉具有良好的防腐性；濃度在0．06％以上的薑黃色素堿水溶液對五香牛肉、醬滷肉具有較好的防腐性，薑黃色素在加熱煮沸的條件下失去防腐功效。
본시험이오향우육、서식향장、장서육、석육사충구유대표성적육제품위공시재료，탐토강황색소대육제품적방부작용。결과표명：농도재0．04％이상적강황색소감수용액대서식향장、석육구유량호적방부성；농도재0．06％이상적강황색소감수용액대오향우육、장서육구유교호적방부성，강황색소재가열자비적조건하실거방부공효。
Spiced beef, western sausage, sauced meat, Chinese bacon were taken as experimental materials to study antiseptic effect of curcumin in this paper. The results showed that curcumin solution had good antiseptic effect on western sausage and Chinese bacon when the concentration was above 0. 04%, and it had good antiseptic effect on spiced beef and cooked meat when the concentration was above 0. 06%. But the cureumin had no antiseptic effect at all after boiled.
