The Bacteriumin Changes And The Control Of Fat-oxidation In Refreshing Process Of Cooling Mutton

The topic of Xinjiang Tacheng production of cooling mutton as the research object, the use of biological preservative, chitosan, nisin (NISIN), tea polyphenols, and ginger, and other four kinds, using the response surface methodology to their compound, and optimization to determine the biological preservative optimal formulations, and compound preservative preservative effect of doing further study. At the same time also used PCR-DGGE technique for cooling down the lamb during storage in the microbial changes do research; and also to cool meat during storage in the flavor control of a preliminary study. The main conclusions are as follows:1. On the basis of single factor experiment, the influence of the chitosan-were, tea polyphenol, Nisin and ginger's distill on the effect of Chilled mutton was studied to ascertain the optimal processing parameter.With TVB-N value as appraising index, four elements quadratic current revolving design were adopted to optimize processing technology. Results indicate, nisin concentration has the most important influence on the TVB-N value, ginger's distill concentration is second, chitosan-were concentration is the third, tea polyphenol concentration is the last; The optimum prescription of compound preservation is 1.20145% chitosan-were,0.181923% tea polyphenol,0.116692% nisin and 74.5981% ginger. chitosan-were concentration and tea polyphenol concentration, chitosan-were concentration and ginger's distill concentration, nisin concentration and ginger's distill concentration have obvious mutual effect.2. With compound-treated fresh mutton at 3±1℃, vacuum packaging conditions, its physical and chemical indicators in the 21 days still in line with national standards, to determine the preservative-treated cooling meat shelf life of 21 days, do more than that of control 12 days; and reached 21 days, its indicators and the control group significant difference.3. Using PCR-DGGE Analysis of cooling meat during storage flora changes in the law, and the results show that Cool mutton to store the pollutive microorganism of initial stage have higher much shape, but as storing the increase of time, its advantage is replaced gradually by few rotten bacterium, these rotten bacteriums has very strong competitive advantage, has so restrained the growth of other microorganisms, has caused the putrefaction of cooling mutton.4. In the single-factor test, based on the use of response surface method to determine the use of citric acid, tea polyphenols, and sodium erythorbate concentrations inhibit fat oxidation are as follows:0.0163%,0.164g/kg,0.673%. And cooling mutton peroxide value during storage affect the decreasing order is:sodium erythorbate "tea polyphenol solution" citric acid solution. In the three kinds of anti-oxidants, polyphenols solution and citric acid solution, citric acid solution and sodium erythorbate have obvious mutual effect; and tea polyphenols solution and sodium erythorbate have not obvious mutual effect.