Effects Of Biological Preservative Treatment Combined With Modified Atmosphere Packaging On Storage Quality Of Chilled Tan Mutton

Yanchi Tan mutton is the predominant characteristic breeding stock in Ningxia,renowned for its delectable taste and superior nutritional quality.It has earned a reputation as first-class mutton and enjoys nationwide acclaim.However,during circulation and sale,chilled Tan mutton is highly susceptible to deterioration,primarily evidenced by nutrient loss,tenderization of meat texture,water depletion,pale coloration and rancid odor.The solid storage life of chilled Tan mutton without treatment is less than 4 days,which significantly impacts the quality and industrialization development of Yanchi Tan mutton,resulting in substantial economic losses.Therefore,it is imperative to adopt new preservation technology that is safe,environmentally friendly and cost-effective for treating Yanchi Tan sheep mutton to extend the shelf life of chilled Tan mutton.Specifically focusing on hindleg meat from Yanchitan mutton.(1)Effects of different doses of preservative treatment on the storage quality of chilled Tan mutton were investigated.The results indicated that the antibacterial activity of three preservatives,namely tea polyphenol,Nisin and Chitosan,was determined by single factor and response surface test.Among them,tea polyphenol exhibited the highest antibacterial activity followed by Nisin and Chitosan.Based on the reliability analysis of Y total viable colony model during storage,an optimal compound formula for natural preservative was proposed with a chitosan concentration of 1.5%,tea polyphenol concentration of 1.2%and Nisin concentration to be determined.(2)Effect of modified atmosphere packaging on the storage quality of chilled Tan mutton.High oxygen conditioning packaging,vacuum packaging and air packaging with varying levels of oxygen content(65%,75%and 80%)were employed to preserve chilled Tan mutton.The study measured changes in quality indicators of meat samples during storage and evaluated the effectiveness of high oxygen conditioning packaging with different oxygen contents as well as vacuum packaging.The findings indicate that while high-oxygen modified atmosphere packaging significantly enhances flesh color,it also leads to a significant increase in the oxidation rate of oil in meat samples.A gas mixture containing 75%O2/20%CO2/5%N2 demonstrates superior comprehensive preservation effects on chilled Tan mutton.Although vacuum packaging is more effective at inhibiting TVB-N formation and bacterial reproduction than high oxygen conditioning packaging,it is not conducive to...(3)Effect of preservative on storage quality of chilled Tan mutton in modified atmosphere packaging was investigated.Chitosan/tea polyphenol/Nisin were used as active substances combined with modified atmosphere packaging(75%O2/20%CO2/5%N2)to study the storage quality of chilled Tan mutton during storage.The results indicated that the L*and a*values of the biological preservative combined with the modified atmosphere packaging were significantly better than those of the control group throughout the entire storage period.(4)Establishment of a shelf life model for chilled Tan mutton during storage was conducted.With TBARS and TVB-N values serving as the primary evaluation indices.Linear and polynomial fittings were performed separately.The results indicated that the R2 coefficients of the TBARS and TVB-N polynomial fitting equations were 0.99635,0.99788,0.981,and 1 respectively,demonstrating high fitting accuracy and excellent model performance.The linear fitting coefficients R2 of TBARS and TVB-N values during storage of chilled Tan mutton were found to be zero.