Keeping Fresh Of Mutton And It Is Storage Quality Canges

As shanxi lamb for raw materials,studied the effect of using fourkinds of preservatives,three kinds of packaging materials,O2and CO2,andcompound preservatives on sensory index、 a^*、 pH、 TVB-N andbacteria-growth of the mutton during the storage,selected the bestpreservation of process parameters,the main trial were:（1）selection of potassium sorbate、vary the VC-Na、Nisin、teapolyphenols, these four kinds of preservatives,first of four preservativesingle factor experiment,determine their optimal concentration of fresh,onthis basis,the orthogonal complex experiments,determine the optimalratio of preservative,the experimental results are: single-factor experiment,the optimal concentration of potassium sorbate is0.06%,vary the VC-Nais0.12%,tea polyphenols is0.10%,Nisin is0.10%.Preservation effects offour preservative is potassium sorbate>tea polyphenols> Nisin>vary theVC-Na, Potassium sorbate,tea polyphenols,Nisin,vary the VC-Na ratioof0.06%,0.08%,0.10%,0.12%.（2）Selection of PE、PA/PE、PA/CPP, these three kinds packagingmaterials, vacuum packaging, storage of lamb at4℃,and determine thechanges of sensory index、 a^*、pH、TVB-N and bacteria-growth of themutton,the experimental results are: Preservation effects of threepackaging materials is PA/CPP>PA/PE>PE.（3）Selection of O₂、 CO₂、 N₂,these three kinds of gas, but N2filledwith only,Single-factor experiment of O2and CO2,determine their optimalconcentration of O2and CO2,on this basis, the orthogonal complexexperiments,Determine the optimal gas composition and the total volumeinto the gas,the experimental results are: in the single factor experiment,the optimal concentration of O₂is60%,CO₂is30%,the optimal ratio ofthe gas is O2:CO2:N2=65:20:15, the total volume into the gas is50ml.（4）On the basis of the above three experiments, carried out a jointpreservation experiments, as the comparison a^*、pH、TVB-N andbacteria-growth of controlled atmosphere Group and preservative group （5）and Joint preservation group, see the joint observation of thepreservation group is better preservation of mutton or no, theexperimental results are: as comparisons of joint preservation group andcontrolled atmosphere group obtained the joint preservation group on theprotection of lamb color and pH is better, as comparisons of jointpreservation group and preservation group obtained the joint preservationgroup on the protection of lamb TVB-N and bacteria-growth is better,mutton shelf life extended to21days to achieve the desired effect.