Based On The Electrolysis Of Water Oxidation Of Meat Preservation Technology And Its Impact On The Quality Of Research

Cold fresh grass carp,duck meat and its related meat sauce brine products in the consumption of consumer meat products occupy an important proportion,and by more and more consumers of all ages.However,due to microbial contamination and growth and reproduction,fat oxidation rancidity and muscle tissue discoloration,etc.,greatly reduces the quality of meat,shorten the shelf life,to bring loss to consumers and food safety risks.Based on the microbiological control as the main evaluation index and combined with TVB-N value,TBA value,sensory evaluation,texture,muscle morphology and pH,to carry out shelf life and product preservation technology research.From the ratio of material to liquid,treatment,treatment time,effective concentration and other aspects,and then build three kinds of meat products preservation technology program,and determine the different preservation program under the shelf life and quality changes.The results of the study are as follows:The results showed that the neutral oxidative electrolysis of water treatment of cold fresh grass carp,through single factor experiments,orthogonal experiments and validation experiments,obtained in the middle of the experiment.The optimum conditions for the biodegradation of cold fish were as follows:the ratio of material to liquid was 1:2,and the immersion time was 5 min.Under this condition,the bacteriostasis of cold fish was the best.The results showed that neutral oxidized electrolyzed water could reduce the total number of colony,the number of Pseudomonas,TVB-N and TBA in the process of cold fish storage,etc..The results showed that neutral oxidative electrolysis water could reduce the quality and texture of fish.The change of quality index can prolong the shelf life of 4 days.Compared with the control group and the bacteriostatic agent group Ⅰ,the electrolyzed water treatment can slow down the decomposition of the muscle fibers in the frozen process and reduce the hardness and elasticity of the cold grass carp.And the change of texture.On the 6th day,the hardness,elasticity and recoverability of the fresh fish were neutralized by 1.23,2.13 and 1.83 times,respectively,and the myofibrils of the electrolyzed water group were relatively long Regular.The neutral oxidation of electrolyzed water can effectively reduce the quality and texture of cold grass carp during storage.The effects of neutral oxidized electrolyzed water and acid oxidative electrolyzed water on the bacteriostasis of the sauce and its quality were studied.The optimal conditions for the oxidation of electrolyzed water to the sweetened ducks were:the effective concentration The range of 40-50 mg / L,the acidic electrolytic water atomization treatment for 10 min,under this condition oxidation of electrolyzed water on the sauce waste duck neck products of the best results of bactericidal effect.The results showed that neutral oxidized electrolyzed water and acid oxidized electrolyzed water could effectively reduce the halogen content of the waste water.The results showed that the total number of colonies,T-VBN and TBA were different in the process of duck neck storage,and the effects on the texture and chroma were smaller.Compared with the control group,the shelf life was prolonged by 2-4 days.The effects of neutral oxidized electrolyzed water and acid oxidative electrolyzed water on the bacteriostasis of cold and cold duck and its effect on quality were studied.The results showed that the treatment of acid oxidized electrolyzed water was electrolysis with effective chlorine concentration of 40mg/L.The water treatment was neutralized with 1:4 solution for 7min.The treatment method of neutral oxidation electrolysis water was the best effect of 12 mg /L electrolysis water with 1:4 ratio of material and liquid.The quality of the total number of colonies,T-VBN and TBA during the storage of cold and fresh ducks can be reduced by the oxidative electrolysis of the frozen meat.Compared with the control group,the shelf life can be prolonged by 2-4 days.The Compared with the cold storage control group,electrolytic water treatment can slow down the decomposition of duck myofibrils during cold storage,and then reduce the changes in the hardness,elasticity and recovery of cold and fresh ducks during storage.