Antimicrobial effect of four kinds of plant extracts on fresh mutton
2008
Wang Yonggang | Yang Fumin
صينى. 采用L9（34）正交试验设计,将黄连、丁香、金银花提取液和茶多酚水溶液对新鲜羊肉进行了保鲜试验研究.经真空包装,在（4±1）℃条件下保存,定期测定其感官、理化、微生物指标,各项检测结果经综合评定后表明：茶多酚5.0 g/L、黄连50.0 g/L、丁香50.0 g/L、金银花800.0 g/L（A2B2C3D3）组合,可使新鲜羊肉的保鲜期达到21 d（二级鲜肉标准）,较对照组延长了12 d.[著者文摘]
اظهر المزيد [+] اقل [-]إنجليزي. Four kinds of plant extracts, tea polyphenols, coptis root, clove and Lonicera japonica ,were used to treat fresh mutton in order to investigate antimicrobial effect by L9 （3. ）OrthOgOn. The treated mutton were vacuum packaged and stored at （4±1）℃. The main items were evaluated during storage on antimicrobial effect,the sensory characteristics,TVB-N value and microflora counts. The result showed that a combination treatment,with 5.0 g/L of tea polyphenols,50.0 g/L of coptis root extract,50.0 g/L of clove extract and 800.0 g/L of Lonicera japonica extract, had a better antimicrobial effect and made the fresh mutton stored for 21 days, 12 days more than the control.
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