The Study Of Biological Preservative Solution On The Extension Of Shelf Life Of Chilled Mutton

Chilled meat has many advantages, it is safe, healthy, tasty and rich nutrition. Hot fresh meat and frozen meat are being taken place by chilled meat. It is becoming a trend of meat consumption in developed countries at present. With the development of economy, the living standard of the people in our country is becoming more and more better. Chilled meat will have a bright market prospect in China.The objective of this paper is to develop a novel edible bioprotective solution based on the incorporation of lactic acid bacteria cells into a sodium alginate solution and to determine the biological preservative solution on the extension of shelf life of chilled mutton. The paper had four parts. The first part was the selection of biological preservative lactic acid bacteria. Two strains of lactic acid bacteria (LAB) with high anti-bacterial activity to Staphylococcus aureus, Escherichia coli and Pseudomonas fluorescens were isolated from3normal LAB strains by the method of Oxford cup. They were Lactobacillus sakei and Lactobacillus plantarum. Lactobacillus plantarum had the best inhibition effect on Escherichia coli in three strains. The diameter of inhibition zone was21.09mm. Lactobacillus sakei had the best inhibition effect on Staphylococcus aureus and Pseudomonas fluorescens in three lactic acid bacterias. The diameters were23.41mm and18.51mm separately. The second part was to investigate the viability of the lactic acid bacterias in the sodium alginate solution under refrigeration. They could develop very well. However, the sodium alginate solution A was better than solution B for the lactic acid bacterias to grow. The third part was to optimizate the concentration of sodium alginate solution by sensory analysis and the detection of losing weight of chilled mutton. The best ratio was1:1. The fourth part was to examine the effect of the antimicrobial solution on the extendness of the shelf life of chilled mutton. There were three groups which were control group, group Ls and group Lp. Several indexes were tested, including total bacterial count, pH value, volatile basic nitrogen value, the drop loss of the chilled mutton and meat colour value during the storage. The control group was decayed on the8th day. The total bacterial count of Ls group was beyond the value of rot on the12th day. Volatile basic nitrogen value of Ls group was beyond15mg/100g on the12th day, it was decayed on the16th day. Lp group, the total bacterial count value was 6.658until the20th day and exceed the value of rot. Volatile basic nitrogen value was beyond20mg/100g on the16th day and became decayed. The result showed that the group of Lactobacillus plantarum was the best in three groups, shelf life could be extended between12days to16days.