[1] 刘悦. 卤烤兔肉制品的研制及贮藏期品质变化研究[D].重庆:西南大学, 2021.
LIU Y.Study on preparation and storage quality of brine roasted rabbit meat products[D].Chongqing:Southwest University, 2021.
[2] 童尧. 卤烤鸭加工关键环节微生物分析与HACCP体系建立[D].重庆:西南大学, 2021.
TONG Y.Microbiological analysis of key links in braised roast duck processing and establishment of HACCP system[D].Chongqing:Southwest University, 2021.
[3] 黄艳梅, 郇延军.复合保鲜剂延长酱卤肉制品货架期的研究[J].食品科技, 2016, 41(7):256-259.
HUANG Y M, HUAN Y J.Effect on prolong shelf life of complex preservative for spiced meats[J].Food Science and Technology, 2016, 41(7):256-259.
[4] 郝佳, 李强, 戴岳, 等.肉制品包装的微生物控制技术概述[J].肉类工业, 2016, (12):44-49.
HAO J, LI Q, DAI Y, et al.A summary of microorganism control technologies in meat products packaging[J].Meat Industry, 2016, (12):44-49.
[5] 黄艳梅. 酱卤肉制品的工艺改进及综合保鲜技术的研究[D].无锡:江南大学, 2016.
HUANG Y M.Study on the process improvement and the synthetic preservation technology of spiced-meat[D].Wuxi:Jiangnan University, 2016.
[6] PERUMAL A B, HUANG L X, NAMBIAR R B, et al.Application of essential oils in packaging films for the preservation of fruits and vegetables:A review[J].Food Chemistry, 2022, 375:131810.
[7] DHIFI W, BELLILI S, JAZI S, et al.Essential oils’ chemical characterization and investigation of some biological activities:A critical review[J].Medicines, 2016, 3(4):25.
[8] 金思渊, 谢晶.茴香精油对4 ℃下鲜切苋菜贮藏品质的影响[J].食品与发酵工业, 2021, 47(22):191-198.
JIN S Y, XIE J.Effect of fennel essential oil on storage quality of fresh-cut amaranth at 4 ℃[J].Food and Fermentation Industries, 2021, 47(22):191-198.
[9] LI J, LI C Z, SHI C, et al.Antibacterial mechanisms of clove essential oil against Staphylococcus aureus and its application in pork[J].International Journal of Food Microbiology, 2022, 380:109864.
[10] JAYASENA D D, JO C.Essential oils as potential antimicrobial agents in meat and meat products:A review[J].Trends in Food Science & Technology, 2013, 34(2):96-108.
[11] GAO X A, HAO Y, WU Z M, et al.Application of ε-poly-L-lysine·HCl on extending the shelf-life of spiced meats[J].International Journal of Nutrition and Food Sciences, 2019, 8(2):40.
[12] 李德红. 气调包装酱鸭食管优势腐败菌分离鉴定及抑菌研究[D].哈尔滨:哈尔滨商业大学, 2020.
LI D H.Isolation, identification of the predominant spoilage bacteria and bacteriostasis in the the MAP pot-stewed duck esophagus[D].Harbin:Harbin University of Commerce, 2020.
[13] 谢萍. 散装酱卤鸭肉制品微生物多样性与货架期预测模型的研究[D].南昌:江西农业大学, 2015.
XIE P.Microbial diversity and shelf-life predictive model of bulk sauced duck products[D].Nanchang:Jiangxi Agricultural University, 2015.
[14] DARWISH W.Studies on mould contamination of some Egyptian meat products[J].Zagazig Veterinary Journal, 2015, 43(2):40-49.
[15] GRAM L, RAVN L, RASCH M, et al.Food spoilage—Interactions between food spoilage bacteria[J].International Journal of Food Microbiology, 2002, 78(1-2):79-97.
[16] LUCERA A, COSTA C, CONTE A, et al.Food applications of natural antimicrobial compounds[J].Frontiers in Microbiology, 2012, 3:287.
[17] DOMÍNGUEZ R, PATEIRO M, GAGAOUA M, et al.A comprehensive review on lipid oxidation in meat and meat products[J].Antioxidants, 2019, 8(10):429.
[18] CHAIJAN M.Review:Lipid and myoglobin oxidations in muscle foods[J].Songklanakarin Journal of Science and Technology, 2008, 30(1):47.
[19] YU T Y, MORTON J D, CLERENS S, et al.Proteomic investigation of protein profile changes and amino acid residue level modification in cooked lamb meat:The effect of boiling[J].Journal of Agricultural and Food Chemistry, 2015, 63(41):9112-9123.
[20] DELGADO-ANDRADE C, FOGLIANO V.Dietary advanced glycosylation end-products (dAGEs) and melanoidins formed through the Maillard reaction:Physiological consequences of their intake[J].Annual Review of Food Science and Technology, 2018, 9:271-291.
[21] NAWAZ A, IRSHAD S, ALI KHAN I, et al.Protein oxidation in muscle-based products:Effects on physicochemical properties, quality concerns, and challenges to food industry[J].Food Research International, 2022, 157:111322.
[22] GUYON C, MEYNIER A, DE LAMBALLERIE M.Protein and lipid oxidation in meat:A review with emphasis on high-pressure treatments[J].Trends in Food Science & Technology, 2016, 50:131-143.
[23] JAHANI M, PIRA M, AMINIFARD M H.Antifungal effects of essential oils against Aspergillus niger in vitro and in vivo on pomegranate (Punica granatum) fruits[J].Scientia Horticulturae, 2020, 264:109188.
[24] BHAVANIRAMYA S, VISHNUPRIYA S, AL-ABOODY M S, et al.Role of essential oils in food safety:Antimicrobial and antioxidant applications[J].Grain & Oil Science and Technology, 2019, 2(2):49-55.
[25] STERNIŠA M, BUCAR F, KUNERT O, et al.Targeting fish spoilers Pseudomonas and Shewanella with oregano and nettle extracts[J].International Journal of Food Microbiology, 2020, 328:108664.
[26] 席小辉, 宋欠欠, 江雨彤, 等.盐析辅助水蒸气蒸馏法提取肉豆蔻精油及其抗氧化和清除亚硝酸盐作用研究[J].东北农业大学学报, 2021, 52(8):57-68.
XI X H, SONG Q Q, JIANG Y T, et al.Study on extraction of nutmeg essential oil by salting out-assisted steam distillation and its antioxidant and nitrite scavenging activities[J].Journal of Northeast Agricultural University, 2021, 52(8):57-68.
[27] TAVAKOLPOUR Y, MOOSAVI-NASAB M, NIAKOUSARI M, et al.Comparison of four extraction methods for essential oil from Thymus daenensis subsp.Lancifolius and chemical analysis of extracted essential oil[J].Journal of Food Processing and Preservation, 2017, 41(4):e13046.
[28] 李亚茹, 周林燕, 李淑荣, 等.植物精油对果蔬中微生物的抑菌效果及作用机理研究进展[J].食品科学, 2014, 35(11):325-329.
LI Y R, ZHOU L Y, LI S R, et al.Antibacterial activity and mechanism of action of plant essential oils and their main components from fruits and vegetables:A review[J].Food Science, 2014, 35(11):325-329.
[29] RODRIGUEZ-GARCIA I, SILVA-ESPINOZA B A, ORTEGA-RAMIREZ L A, et al.Oregano essential oil as an antimicrobial and antioxidant additive in food products[J].Critical Reviews in Food Science and Nutrition, 2016, 56(10):1717-1727.
[30] KHORSHIDIAN N, YOUSEFI M, KHANNIRI E, et al.Potential application of essential oils as antimicrobial preservatives in cheese[J].Innovative Food Science & Emerging Technologies, 2018, 45:62-72.
[31] VASCONCELOS N G, CRODA J, SIMIONATTO S.Antibacterial mechanisms of cinnamon and its constituents:A review[J].Microbial Pathogenesis, 2018, 120:198-203.
[32] LI Y X, ERHUNMWUNSEE F, LIU M, et al.Antimicrobial mechanisms of spice essential oils and application in food industry[J].Food Chemistry, 2022, 382:132312.
[33] BORA H, KAMLE M, MAHATO D K, et al.Citrus essential oils (CEOs) and their applications in food:An overview[J].Plants, 2020, 9(3):357.
[34] TOCMO R, PENA-FRONTERAS J, CALUMBA K F, et al.Valorization of pomelo (Citrus grandis Osbeck) peel:A review of current utilization, phytochemistry, bioactivities, and mechanisms of action[J].Comprehensive Reviews in Food Science and Food Safety, 2020, 19(4):1969-2012.
[35] 温朋飞, 彭艳.植物精油抗氧化作用机制研究进展[J].饲料工业, 2017, 38(2):40-45.
WEN P F, PENG Y.Research advances on antioxidant mechanism of plant essential oil[J].Feed Industry, 2017, 38(2):40-45.
[36] 曹珊. 柑橘精油的化学成分、抗氧化及抑菌活性研究[D].赣州:赣南师范大学, 2021.
CAO S.Study on chemical composition, antioxidant and antibacterial activities of citrus essential oils[D].Ganzhou:Gannan Normal University, 2021.
[37] LV F, LIANG H, YUAN Q P, et al.In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms[J].Food Research International, 2011, 44(9):3057-3064.
[38] 李玉邯, 杨柳, 张一, 等.百里香精油对酱牛肉品质和抑菌抗氧化性能的研究[J].中国调味品, 2017, 42(9):36-39.
LI Y H, YANG L, ZHANG Y, et al.Study on effect of thyme essential oil on sauced beef quality and antibiotic and antioxidant properties[J].China Condiment, 2017, 42(9):36-39.
[39] 刘笑宇. 肉桂精油的抑菌作用、抑菌机理及其在酱牛肉防腐中的应用[D].上海:上海应用技术学院, 2015.
LIU X Y.Study on antibacterial and mechanism of cinnamon essential oil and its application in spiced beef preservation[D].Shanghai:Shanghai Institute of Technology, 2015.
[40] 魏蒙月. 肉桂精油熏蒸在酱牛肉保鲜中的应用[D].上海:上海应用技术大学, 2017.
WEI M Y.Application of fumigation with cinnamon essential oil on sauced beef[D].Shanghai:Shanghai Institute of Technology, 2017.
[41] DHAKAL S P, HE J B.Microencapsulation of vitamins in food applications to prevent losses in processing and storage:A review[J].Food Research International, 2020, 137:109326.
[42] MUKURUMBIRA A R, SHELLIE R A, KEAST R, et al.Encapsulation of essential oils and their application in antimicrobial active packaging[J].Food Control, 2022, 136:108883.
[43] 杜津, 何悦, 刘敏, 等.柚子精油微胶囊的制备及其对鲜切苹果保鲜效果的研究[J].食品与发酵工业, 2021, 47(14):160-167;175.
DU J, HE Y, LIU M, et al.Preparation of pomelo essential oil microcapsule and its preservation effect on fresh-cut apples[J].Food and Fermentation Industries, 2021, 47(14):160-167;175.
[44] DE ARAÚJO J S F, DE SOUZA E L, OLIVEIRA J R, et al.Microencapsulation of sweet orange essential oil (Citrus aurantium var.dulcis) by liophylization using maltodextrin and maltodextrin/gelatin mixtures:Preparation, characterization, antimicrobial and antioxidant activities[J].International Journal of Biological Macromolecules, 2020, 143:991-999.
[45] 杨宽, 陈洁, 何林枫, 等.含精油可食膜在肉及肉制品保藏中的应用[J].东北农业大学学报, 2019, 50(11):79-86.
YANG K, CHEN J, HE L F, et al.Application of edible film with essential oil in preservation and storage of meat and meat products[J].Journal of Northeast Agricultural University, 2019, 50(11):79-86.
[46] YOUSUF B, WU S M, SIDDIQUI M W.Incorporating essential oils or compounds derived thereof into edible coatings:Effect on quality and shelf life of fresh/fresh-cut produce[J].Trends in Food Science & Technology, 2021, 108:245-257.
[47] GRANDE TOVAR C D, DELGADO-OSPINA J, NAVIA PORRAS D P, et al.Colletotrichum gloesporioides inhibition in situ by chitosan-Ruta graveolens essential oil coatings:Effect on microbiological, physicochemical, and organoleptic properties of guava (Psidium guajava L.) during room temperature storage[J].Biomolecules, 2019, 9(9):399.
[48] WANG H H, LI M Y, DONG Z Y, et al.Preparation and characterization of ginger essential oil microcapsule composite films[J].Foods, 2021, 10(10):2268.
[49] DONSÌ F, FERRARI G.Essential oil nanoemulsions as antimicrobial agents in food[J].Journal of Biotechnology, 2016, 233:106-120.
[50] DA SILVA B D, DO ROSÁRIO D K A, WEITZ D A, et al.Essential oil nanoemulsions:Properties, development, and application in meat and meat products[J].Trends in Food Science & Technology, 2022, 121:1-13.
[51] TOPUZ O K, ÖZVURAL E B, ZHAO Q, et al.Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens[J].Food Chemistry, 2016, 203:117-123.
[52] REZAEI F, SHAHBAZI Y.Shelf-life extension and quality attributes of sauced silver carp fillet:A comparison among direct addition, edible coating and biodegradable film[J].LWT, 2018, 87:122-133.
[53] ALA M A N, SHAHBAZI Y.The effects of novel bioactive carboxymethyl cellulose coatings on food-borne pathogenic bacteria and shelf life extension of fresh and sauced chicken breast fillets[J].LWT, 2019, 111:602-611.
[54] 魏蒙月, 张赟彬, 吴酉芝, 等.香辛料精油-β-环糊精微胶囊的物理特征及对酱牛肉熏蒸保鲜的效果研究[J].中国食品添加剂, 2019, 30(4):127-133.
WEI M Y, ZHANG Y B, WU Y Z, et al.Physical characteristic of β-cyclodextrins inclusion complex with spice essential oil and its preservation effect on smoked beef[J].China Food Additives, 2019, 30(4):127-133.
[55] 李维迪. 肉桂精油微乳体系构建及其在酱牛肉中的应用[D].上海:上海应用技术大学, 2016.
LI W D.Construction of compound microemulsion system and the application in spiced beef of cinnamon essential oil[D].Shanghai:Shanghai Institute of Technology, 2016.
[56] 徐若滢, 吴婷, 刘文浩, 等.八角茴香精油纳米乳液的制备及其对酱卤鸭翅贮藏品质的影响[J].中国调味品, 2021, 46(9):8-12;27.
XU R Y, WU T, LIU W H, et al.Preparation of star anise essential oil nanoemulsion and its effect on storage quality of stewed duck wings[J].China Condiment, 2021, 46(9):8-12;27.
[57] WEI Q L, LIU X L, ZHAO S H, et al.Research Note:Preservative effect of compound spices extracts on marinated chicken[J].Poultry Science, 2022, 101(5):101778.
[58] 张依洁, 程薇, 吴文锦, 等.真空包装酱卤鸭肉优势腐败菌的初步鉴定与精油抑菌作用的研究[J].现代食品科技, 2017, 33(6):142-149.
ZHANG Y J, CHENG W, WU W J, et al.Preliminary identification of dominant spoilage bacteria in vacuum-packed bittern duck and their sensitivity to essential oils[J].Modern Food Science and Technology, 2017, 33(6):142-149.
[59] RIMINI S, PETRACCI M, SMITH D P.The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat[J].Poultry Science, 2014, 93(8):2096-2102.
[60] 张依洁, 汪兰, 吴文锦, 等.丁香和青花椒精油在酱卤鸭肉保鲜中的应用[J].食品工业科技, 2016, 37(2):339-342.
ZHANG Y J, WANG L, WU W J, et al.Effect of clove oils and green zanthoxylum oils on the preservation of bittern duck[J].Science and Technology of Food Industry, 2016, 37(2):339-342.
[61] WANG D Y, DONG Y, CHEN X P, et al.Incorporation of apricot (Prunus armeniaca) kernel essential oil into chitosan films displaying antimicrobial effect against Listeria monocytogenes and improving quality indices of spiced beef[J].International Journal of Biological Macromolecules, 2020, 162:838-844.
[62] 郗泽文, 成策, 彭盛峰, 等.柠檬精油乳液可食用涂膜液对冷藏卤鸭脖的保鲜效果[J].食品科学, 2020, 41(1):237-243.
XI Z W, CHENG C, PENG S F, et al.Effect of lemon essential oil emulsion edible coating on quality preservation of refrigerated pot-stewed duck neck[J].Food Science, 2020, 41(1):237-243.