Effect Of Ultra High Pressure Processing And Natural Antioxidant Of The Research Of The Quality Of Vension

The northeast red deers are widely distributed in Jilin,the nutritional value of the meat of red deer are higher than people's daily consumption of beef and mutton,and they are delicious and nourishing effect,because of their low-fat,high protein,digestible,and therefore they have a high eating value,mainly as a species of deer meat.Thesis is to study the impact of the UHP pressure,holding pressure time and holding pressure temperature to the meat of red deer,through the advanced tecnology of food industry improve the eating quality of the meat of red deer,and use the natural antioxidants to solve the problem of the fat oxidation in the process of high pressure,improve meat quality while also ensure their safety, so that the Northeast specialty food and medicine used along with the value of the meat of red deer can be promoted.This paper examined the impact of high pressure to the meat of red deer, found that in the holding time 10min and in the cases of using pressure is less than 350MPa,as the pressure increased,the juice loss of the meat of red deer gradually increased, the color of the meat of red deer gradually faded;measure by indicators of TPA,hardness,gumminess,chewiness,restorative etc. reached the maximum at 300MPa;TBA values also increased with the increase of pressure, that means the speed of fat oxidation with the accelerating trend of rising pressure,in the part of microbial indicators,the higher the pressure on the stonger killing effect on microorganisms,it was consistent with the conclusion of relevant reports of ultra-high pressure sterilization.In the part of single factor test,were selected UHP pressure:100 MPa,150 MPa,200 MPa,250 MPa,300 MPa,350MPa; holding pressure time:7min,10min,13 min,16min,19 min,22min; materiel temperature:4℃,9℃,14℃,19℃,24℃,29℃for the test conditions to volatile basic nitrogen,PH,shear force as a test target.After determine the best parameter range of experimental conditions,comhensive the test results of single-factors,by three factors and three levels of response surface methodology to optimize the experimental conditions, obtained in the condition of UHP pressure 291MPa,holding pressure time 18min,materiel temperature 13.2℃,the best TVB-N of test result was 9.9mg/100g,pH value of 6.39,a value of 4727.31 for the shear force.In the part of antioxidant,the selection of four extracts from plants that natural antioxidant polyphenols,rosemary extracts,licorice antioxidants,light bamboo leaves extracts,by the test of acid value,TBA value,TVB-N values and a* value of color difference,found that the oxidation of fat,the meat of red deer spoilage and lighter colors are certain extent,and the natural anti-oxidants in the safety and anti-oxidants effects should also be better than synthetic antioxidants,adding different concentrations of natural antioxidants to determine the index and found that the antioxidants effects of licorice antioxidants and light bamboo leaves extract are a little stronger than the other tow,however, due to the fat-soluble of the licorice antioxidants,add the meat of red deer that the organic solvent to be selected because of their increased costs,and ultimately decided to use a good and economical water-soluble antioxidant effect of antioxidants that light bamboo leaves extracts as the best natural antioxidants to slow down the fat oxidation of the meat of red deer,and the optimum addition level is 0.025%.