Research On Extracts Of Eleocharis Tuberose Peel’s Functions On Chilling Pork

How to keep chilling pork fresh is a great challenge to meat processing. This paper mainly discusses the technology of the fresh-keeping coating, which is materialized by extracts of eleocharis tuberose peel, tea-polyphenol and natural edible film, and it will be displayed in the following three parts:1.This paper studies the technology of extracting fresh-keeping material from eleocharis tuberose peel by microwave with the inhibition ratio of TVB-N value as the inspection index of the chilling pork for 7 days fresh-keeping by the extracts of eleocharis tuberose peel. And the prediction model of secondary polynomial regression equation, based on single-factor experiments, is established with optimalized condition by response surface methodology. The optimal conditions of microwave extraction were concluded as follows: ethanol concentration 70%, liquid/material ratio 32:1 mL/g, microwave treatment time 120 s, microwave power 320 W. After 7-day fresh-keeping of the chilling pork of the fresh-keeping material extracted by this technology, the chilling pork of the inhibition ratio of TVB-N values can reach 40.29%.2. To evaluate the self life quality effects of the chilling pork treated by the extracts of eleocharis tuberose peel, the chilling pork is treated and soaked in different concentrations of the eleocharis tuberose peel extracts (0.2%,0.4%,0.6% and 0.8%, respectively) and then stored at 4℃ and then to evaluate the sensory quality, physicochemical index(pH value, TVB-N value, TBA value) and microbial indexes (total bacteria counts).The results showed that fresh-keeping quality of chilling pork is obviously improved by the eleocharis tuberose peel’s extracts which can maintain the favorable sensory quality and delay increasing of various index. The eleocharis tuberose peel’s extracts with concentration at 0.8% had the best performance. It could extend the shelf life of chilling pork to 15 days.3. On the basis of the single-factor experiments, we study the fresh-keeping effects of the chilling pork of chitosan (CN)、tea polyphenols(TP) and eleocharis tuberose peel extract(ETPE) through the analysis of Box-Behnken central composite design and response surface methodology RSM. Using the TVB-N value of chilling pork which had been cold-stored for 14 days as evaluation index and using Design-Expert software to analyze the quadratic regression model of compound biological preservatives and the optimal concentration combinations of three kinds of compound biological preservative were obtained. The results showed that the optimal concentration of the three kinds of compound preservative was CN 1.29%, TP 0.24% and ETPE 0.91%.