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| 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 |
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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.
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2012, Vol. 26 
