The Screening Of Preservatives And Comprehensive Preservation Research Of Cool Deer Meat

Deer is one of the most important traditional and medicinal animal in our country,which has great medicinal,visual and edible value. Deer meat is High nutritional value food with high albumen(21.6%) and low fat(8.1%),and its cholesterol content is 30.8% lower than beef. It is nourishing meet of easily digestion and good taste. The product of deer meat,integrating with the merits of flauor,nutrition and health care,has a good quality which meets with the requirements of people at present. Cooling meat is the trend of meat products'development in our country. But how to prolong the expire of preservation is a problem to be solved at once in nowadays. This text used innoxious, green antisepsis preservatives and combines vacuumizing techniques, coldprsesrvation,and organic acid pretreatment to experimentalize with cooling deer meat.1.After treated with single green antisepsis preservatives and palletizing,the samples were preserved under 4℃. In different stored times, the samples were done a series of tracing detections of total colonies, PH and TVB-N. The results of single-factor preservation are as follows:(1)Fucose can restrict bacteria on the surface of deer meat, The best anti-bacterial effect is 4.5%.When the concentration is larger than 4.5%,the effect of anti-bacterial is lower when the concentration increases; Fucose has great effect on PH and TVB-N of samples.(2)The properties of coating of propolis is better. It can effectively prevent bacteria from touching the surface of deer meat. The effect turns better as the concentration of propolis is higher. The best concentration of anti-bacterial effect is 10%; Fucose has some effect on PH and TVB-N of samples, The preservation effect turns better as the concentration of propolis is higher.(3)Initial stage of preservation,the anti-bacterial effect of tea polyphenol(TP) is not obvious, Along with the extending of time, The preservation effect turns better as the concentration of TP is higher,comes to preservation effect, there is little difference between 0.25% and 0.3%; The best concentration for PH and TVB-N is 0.3%.(4)The properties of coating of konjacomc gluannan is better, and the anti-bacterial effect turns better as the concentration of KGM is higher, The best anti-bacterial concentration is 0.25%; KGM has effect on PH and TVB-N of samples.(5)The preservation effect turns better as the concentration of Nisin is higher,it gets the best anti-bacterial effect when it comes to 125ppm; Nisin has obvious effect on PH and TVB-N of samples.(6)Lysozyme can obviously restrict bacteria on the surface of deer meat,and the preservation effect turns better as the concentration of lysozyme is higher, the best anti-bacterial concentration is 0.5%; Lysozyme also has effect on PH and TVB-N of samples,the best concentration is 0.4% and 0.5%.(7)Chitosan also has good coating properties, it can effectively prevent bacterias. The anti-bacterial effect turns better as the concentration of chitosan is higher, the best anti-bacterial concentration is 3%; Chitosan has obvious effect on PH and TVB-N of samples.(8)Initial stage of preservation,there is little diffenerce between the samples treated with gingerale and reference substance,and gingerale with lower concentration has unconspicuous anti-bacterial effect. With the extension of time, the anti-bacterial effect turns better as the concentration of gingerale is higher, the best anti-bacterial concentration is 100%; gingerale has obvious effect on PH and TVB-N of samples.(9)The ranking of the effect of each preservative to the bacteria is: fucose, lysozyme, propolis, nisin, tea polyphenol and chitosan, konjacomc gluannan, gingerale. The bacteria were affected most by fucose,least by gingerale.(10)The ranking of the effect of each preservative to the TVB-N is: lysozyme, tea polyphenol, nisin, konjacomc gluannan, fucose, propolis, gingerale, chitosan. The TVB-N were affected most by lysozyme,least by chitosan.(11)The ranking of the effect of each preservative to the pH is: tea polyphenol, fucose, lysozyme, nisin, chitosan, konjacomc gluannan, gingerale, propolis. The pH were affected most by tea polyphenol,least by propolis.(12)Through the single-factor experiment,we can know,the four better preservatives of these eight preservatives were: fucose, tea polyphenol, lysozyme and nisin.2.Through the orthogonal test with the samples,and tracing detections of TVB-N,we can optimize the formula of composite preservative.The conclusion as follows:(1)The ranking of the effect of each factor to the TVB-N is: tea polyphenol,lysozyme, nisin,fucose.(2)Confirmed by the analysis of range,the better craft condition is A2B1C3D3. The best proportion of these four preservatives is: tea polyphenol 0.25%, lysozyme 0.2%, nisin100ppm,fucose 5.5%.3.This chapter,we aim at discussing the relative merits of different disposal methods,through the compare,we can choose the best disposal method to prolong the storage period of cooling deer meat.Through the test of how to treated with preservative and way of packing, Summarized as follows:(1)acetic acid pretreatment can reduce the initial bacteria of samples effectively,it had a good function in conservation.(2)When it comes to the aerobic bacterial count, TVB-N, tenderness and elasticity,the samples with vacuumize were better than palletizing,we can know that vacuumize apply to the conservation of meat.(3)With the three disposal route of preservative, infusion method, smear method and injection method, injection method is the last choice.,infusion method was a little better than smear method.4.With the combination test of composite green preservative, acetic acid pretreatment, vacuumize and coldprsesrvation, the conclusion as follows:(1)With the combination test of composite green preservative, acetic acid pretreatment, vacuumize and coldprsesrvation,we can know indeed it can prolong the storage period of cooling deer meat till 36 days.(2)Through the preservation period,the protein of deer meat samples had some subtle changes.(3)The ultrastructure of samples had changed with the extension of time.The myofibril and mitochondria had changed through the preservation period,the structure of myofibril was unsharp gradually;The mitochondria swelled, ridge fracture,vacuole chang and fragmentation disappear gradually. Cooling deer meat is the meat product which meets with the development of era and possesses with the merits of good quality and competitive potential. So the studies on how to prolong the storage period of cooling deer meat will establish the base of large scale production. They will also promote the development of cooling deer meat of our country.Innovation points:1.With the compositive test of composite green preservative, acetic acid pretreatment, vacuumize and coldprsesrvation,we can provide the support of theory and data in research with fresh preservation of cooling deer meat.2.Through the compositive preservation,we used SDS-PAGE electrophoresis and STEM to discuss the samples, providing the data support in changes of the protein and ultrastructure of samples during the preservation.