Effect Of Several Natural Preservatives On Preservation Of Chilled Pork

Chilled pork was dealt with four kinds of natural fresh-keeping agent such as tea polyphenols, spicy element, cloves garlic extract, chitosan in laboratory. We evaluated the preservated effect of fresh by senses, total plate count( PTC), total volatile base nitrogen(TVB-N), p H, drip loss, globulin precipitation index. Chilled pork treated with preservatives got good extended the shelf life and improved the product quality. The study analyzed the volatile components of processed cooling pork whicn is more flavor substances than unprocessed. It provided reference to enhance the shelf life and flavor of the cooling pork treated by natural antistaling angent. And it can provide a theoretical basis of the research results through the application of composite natural preservative.By single factor experiment, we found out that the natural antistaling agents which had the greatest impact on the each preservation effect index and its optimal concentration such as 1.0%of the tea polyphenols concentration, 0.3% of the Garlic spicy, 1.5% of the clove extract and 2.0% the chitosan.From the results of single factor experiments, we had a distribution test on several kinds of natural fresh-keeping agent. By the orthogonal experiment, we got the best effect on the cooling fresh pork performance formula which was 1.5% of tea polyphenol, 0.2% allicin, 2.0% of clove extract, and 2.5% chitosan.The cooling pork shelf life treated by the composite natural antistaling agent was longer than the control group. This showed the obvious effect. The usage of tea polyphenols and chitosan were not more than the maximum usage of national standard.We analyzed the volatile material of cooled pork treated with the combined natural preservative treatment before and after by headspace solid phase microextraction-GC-MS technology. The result showed esters, ketone and other substances content of cooling pork increased significantly after treated. The hydrocarbons, aldehydes substance, esters, ketones substance content of cooling pork were 36.77%, 33.87%, 20.32% and1.49% before treated and8.11%、8.87%、6.87%、and 3.79% after treated respectively. The two kinds of flavor substances,eugenol and qin, content were 26.45% and 24.28% after treated respectively. Chilled pork treated by the compound fresh-keeping agent, it increased the chilled pork flavoring substances in types and riched flavor substances.