CAJ | 학술논문

采用正交试验设计，在单因素试验分析的基础上，选用天然保鲜剂茶多酚、丁香提取物、肉桂提取物对冷却鹿肉进行综合保鲜研究，确定复合保鲜剂的最佳配比。结果表明：最优复合保鲜剂配比为16 g/100 mL肉桂提取物＋4 g/100 mL丁香提取物＋12 g/100 mL茶多酚，可延长冷却鹿肉货架期至50 d。
채용정교시험설계，재단인소시험분석적기출상，선용천연보선제다다분、정향제취물、육계제취물대냉각록육진행종합보선연구，학정복합보선제적최가배비。결과표명：최우복합보선제배비위16 g/100 mL육계제취물＋4 g/100 mL정향제취물＋12 g/100 mL다다분，가연장냉각록육화가기지50 d。
The natural preservatives tea polyphenols, clove extract, cinnamon extract were selected for combined use on chilled venison and their levels were optimized by combined use of one-factor-at-a-time and orthogonal array designs. The results from this study indicated that the optimal preservative for chilled venison contained 16 g/100 mL cinnamon extract, 4 g/100 mL clove extract and 12 g/100 mL tea polyphenols, which could prolonged the shelf life to 50 d.