Study On The Key Technology Of Chilled Mutton During Storage

As fresh mutton for raw materials,study the effect of using different packaging materials,different gas components,single fresh-keeping agent,compound preservatives on the color,colony count,pH and TVB-N which reprented key technologies index of the mutton during the storage,select the best preservati- on of process parameters,and combine the above factors to verify preservation of union refreshing test,the main trial findings were as follows:(1) As fresh mutton for raw materials,potassium sorbate,sodium erythorbate,Nisin and tea polyphenol for the preservative,adopting single-factor test and orthogonal experimental methods,studying the effects of add preservative to fresh mutton at different concentration,packed with PA/PE pockets by vacuum packaging,storing at 4℃,the indexes of the cold-fresh mutton,such as colour,colony count,pH and TVB-N were assayed.The experimental results indicated:the preservative effects of the four preservative are potassium sorbate>tea polyphenol>sodium erythorbate>Nisin;determined the best compound preservative matching of 0.06% potassium sorbate,0.1% tea polyphenols,0.12%sodium erythorbate,0.1% Nisin,with this compound preservative treatment to extend the shelf life of mutton have obvious role.(2) With the same thickness of the packing materials,storage under the same conditions of temperature, through the analysis on the four packaging materials of PA/PE,PA/CPP,OPP/CPP,PET/AL/PE on the color,colony count,pH and TVB-N which reprented key technologies indicators of the mutton during the storage,it showed that:the effect of four kinds of packaging materials were:PA/CPP>OPP/CPP>PET/AL/ PE>PA/PE,with the other three groups compared to the packaging,the packaging group PA/CPP in the evaluation of sensory quality is obviously superior over the other three types of packaging group,the total number of bacteria,pH,TVB-N value,the loss rate of juice are lower than other three groups of packaging,a* is higher than the other three groups of packaging.(3) Using CO2 singly,when the ratio of CO2 reach more than 40%,the value of total number of colonies tending to be stabilized.It could be proved that:in the mixed gas,the content of CO2 exceed to 40% can meet the requirements of the bacteriostatic effect;using O2 singly,the hypso-oxygen have best effect on the color than low oxygen groups,and with the increasing of O2 in the proportion of meat have faster corruption,under the conditions of this experiment should not be less than 50% which is able to meet the needs for color requirements.(4) Adopting O2 and CO2 modified atmosphere packaging singly,it can maintain the pH value in the required range at the end of the storage.(5) It has obvious effect on using certain proportion of O2 and a mixture of CO2 gas for modified atmosphere packaging of meat can improve the color of fresh meat.The optimal experimental conditions is the group of A2B3C1,under this conditions of the technical parameters,the color of fresh meat can be maintained.To a certain extent,it can inhibit the growth of colonies,also can maintain the pH value in the range,play a certain role in the extension of shelf life during the storage.(6) Joint preservation experiments have proved that the Joint preservation group and preservation group maintain the color best in the entire storage.The color was significantly higher than the meat samples when purchased at 12d,when after 12d,it is similar to the initial color value;the color of antistaling agent group in the whole storage showed dark red,it is similar to the initial color value.The value of TVB-N and total number of colonies of atmosphere group than the joint group in the latter.It showed that the joint group can improve the sensory indicators of good mutton,and the other is inhibited microbial corruption.In the 14d, when detect amino acids and fatty acids,it indicated that the treatment group were higher than the fresh meat on total amino acid,and increased by 1.2%,the joint preservation have more increasing;and fatty acid content is gradually reduced,the joint preservation reduce seldom,have the similar value with fresh meat.The mutton deal with combination preservation(potassium sorbate0.06%,tea polyphenols 0.1%, sodium erythorbate0.12%,Nisin0.1%) and choose the ratio of gas (50%O2,40%CO2,vacuum degree of 0.06MPa),using PA/CPP for packaging,have the best shelf life,in can extend the shelf life of fresh mutton to 18d,have reached the desired effect.