Preservative Effect of Cinnamon Oil on Goose Jerky and GC-MS Analysis of Its Chemical Composition
ZHANG Xi-cai，CAI Li-chuang，PENG Ying
(1. Jingchu University of Technology, Jingmen 448000, China；2. Institute of Biological Resources
1. Jingchu University of Technology, Jingmen 448000, China；2. Institute of Biological Resources, Jiangxi Academy of Sciences,
Nanchang 330029, China；3. Hunan Network Engineening Vocational College, Changsha 410004, China
Abstract：A comparison of the effectiveness of cinnamon oil and potassium sorbate in preserving goose jerky was carried out to select a safe preservative for goose jerky.Besides,the chemical composition of cinnamon oil was analyzed by GC-MS and the relationship with the functionality was studied.Fifty-three compounds were separated.The predominant compound was trans-cinnamaldehyde with a content of 85.53%.Both the oil and potassium sorbate could prevent goose jerky from becoming moldy and the former was more effective than the latter.
张喜才；蔡力创；彭瑛. 肉桂油对鹅肉干防腐效果及其成分的GC-MS分析[J]. 肉类研究, 2012, 26(3): 27-29.
ZHANG Xi-cai，CAI Li-chuang，PENG Ying
(1. Jingchu University of Technology, Jingmen 448000, China；2. Institute of Biological Resources. Preservative Effect of Cinnamon Oil on Goose Jerky and GC-MS Analysis of Its Chemical Composition. Meat Research, 2012, 26(3): 27-29.
2012, Vol. 26 
