Application Of Hurdle Technology In The Preservation Technology Of Chilled Meat

The optional four hurdle factors:low temperature preservation, UV treatment, natural preservation solution and vacuum packaging, through the single factor analysis and response surface methodology to optimize the fence factor and the preservation technology of chilled meat to make a complete study, so as to obtain the optimal hurdle factors combination. Specific studies are as follows:1. Optimization of technical conditions of reducing initial microflora by UV treatment:In order to get the optimal condition of UV treatment, Chilled pork was selected as the experimental material, the technical conditions of reducing the number of initial bacteria was studied by UV treatment, total number of colonies and sensory evaluation was selected as the evaluating indicator. Study found that, A data model of irradiation time, irradiation distance to total number of colonies and sensory evaluation was made through expert surface in the process of UV treatment. The optimal time 90s,the optimal distance 30cm.2. Optimization of technical conditions of natural preservation:the survival rate of initial microflora on the surface of pork samples was reduced by UV treatment, but the method did not kill all the microorganisms. Therefore, the chilled pork with UV treatment was selected as the experimental material, natural preservation was selected as the object of study. Single factor experiment was tested under the condition of room temperature and cold storage. Sensory score, the total number of colonies, pH value, TVB-N value and TBA was selected as the evaluating indicator. The range of natural preservation has been determined. Orthogonal experiment which obtained ?- polylysine solution concentration, tea polyphenol concentration and phytic acid solution was established. The total number of colonies and TVB-N value was selected as the evaluation index. The optimization of compound antiseptic was realized, the best formulation of antistaling agent:?-polylysine concentration was 0.50%, tea polyphenol concentration was 1.25% and phytic acid concentration was 0.30%.3. The application of fence technology in the synthetical preservation techniques:fresh pork was selected as the sample, storage condition:room temperature storage and deep-frozen. Sensory score, the total number of colonies, pH value, TVB-N value,TBA value and drip loss was selected the evaluation index. The sample with trained to complex natural preservation, UV treatment, vacuum packaging and hurdle factors was study. Results showed that,physiology target and the experimental group with preservative treatment were also conform to the state standards at 10d,room temperature; After 10d, it beyond the state standards. Physiology target and the experimental group with preservative treatment was also conform to the state standards at 18d, deep-frozen; After 18d, it beyond the state standards.4. Water content and distribution of the different forms of migration of chilled meat was tested through The low field nuclear magnetic resonance (NMR) technology (LF-NMR) detection.The results show that,the with chilled meat preservation time, change trend of relaxation time and moisture content of bound water and free water and is not very obvious.And low-frequency magnetic resonance test results are consistent with other measurements of this experiment research results.