Study On Composite Preservation Technology Of Chilled Fresh Meat

The study was performed to find out mixed antibacterial material and mixed antibacterial material consisted of Nisin, sodium lactate, lactic acid and tea polyphenols on chilled meat, to research the toxicity of CO and the market prospect of MAP for chilled fresh meat, finally investigated the viable application of product by application test in processing of chilled meat, and provided the theory basis. The major research content and results were as follows:1、The most appropriate ration of mixed antibacterial was identified. Used the longissimus dorsi of pork as the raw material, based on single factor experiment results, preservation effects of the oil of cinnamon, clove oil, and tea polyphenols on chilled meat were studied by response surface analysis method. Used this mixed antibacterial material applied to chilled meat, the influences of preservation period of total bacterial count, TVB-N value, pH and Red degrees value, sensory quality on chilled meat were studied, the result showed the most appropriate ration of mixed antibacterial material was identified. The result indicated that the optimal portfolio of antibacterial materials of cold fresh meat were:cinnamon oil was0.11%, clove oil was0.16%and clove oil was0.21%. Using this mixed antibacterial material applied to meat preservation, stored at0℃-4℃, the storage time was17d.2、The appropriate ration of mixed antibacterial consisted of Nisin, sodium lactate, lactic acid and tea polyphenols was identified. Used the longissimus dorsi of pork as the raw material, based on single factor experiment results, preservation effects of the Nisin, sodium lactate, lactic acid, tea polyphenols on chilled meat were studied by response surface analysis method. Used this mixed antibacterial material applied to chilled meat, the influences of preservation period of total bacterial count, TVB-N value and Red degrees value, sensory quality on chilled meat were studied, so that the most appropriate ration of mixed antibacterial material was identified.The result indicated that the optimal portfolio of antibacterial materials of cold fresh meat were:Nisin was0.3mg/1000ml, sodium lactate was2.17%, lactic acid was0.16%and tea polyphenols was0.21%. Using this mixed antibacterial material applied to meat preservation, stored at0℃-4℃, the storage time was17d. 3^The studied on the interaction between MAP and other fresh keeping technology influence on chilled meat, through the mixed antibacterial material and the market prospect of MAP for chilled meat compared with regular packing and MAP. Shelf life of fresh cold meat on different way of packing and keeping fresh treatment was different, the result showed the longest chilled meat shelf life on the MAP and mixed antibacterial material. Four groups of fresh pork were treated with following several ways respectively:PE packaging, PE/PA modified atmosphere packaging, PE/PA modified atmosphere packaging or PS tray with preservatives, PE/PA modified atmosphere packaging or PS tray with preservatives; and then stored at0-4℃. Results indicated that the PE/PA modified atmosphere packaging with preservatives did Bette; followed by and the PE/PA modified atmosphere packaging. The influences of preservation period of total bacterial count, TVB-N value and Red degrees value, sensory quality on chilled meat were studied, the result indicated that the optimal portfolio of antibacterial materials of cold fresh meat were: without processing of cold fresh after the gas adjustment after packing for11d preservation period, both the PE/PA modified atmosphere packaging or PS tray with preservatives and PE/PA modified atmosphere packaging or PS tray with preservatives extended the storage life to19d.