Research On The Effect Of Compound Coating Solution On The Preservation Of Chilled Fresh Meat

With the improvement of quality of life,chilled fresh meat has become the mainstream product of fresh meat products.Therefore,it is the concern of fresh meat enterprises to ensure the quality of shelf life of chilled fresh meat.Meat products are kept fresh by hot processing,freezing and adding preservatives.Among them,hot processing and freezing technology will cause certain damage to the quality and nutrition of chilled fresh meat,and chemical preservatives have potential toxicity to human body.So,research and development of green and environmentally friendly preservation materials and methods has become the focus of scholars.Edible film is a kind of anticorrosive preservation technology which can effectively reduce the loss of chilled fresh meat juice and control microbial pollution in recent years.Using chilled fresh pork chiropractor as material,on the basis of studying the synergistic effect of lactobionic acid on the preservation of chilled fresh meat film at 4 ?,the optimum technological formula of compound preservative was optimized by response surface analysis,and its preservation effect was verified.Finally,the effects of coating and composite preservative on the preservation of chilled fresh meat were studied.The results showed that: 1 On the basis of 1.5 g/100 ml chitosan and 1.5 g/100 ml gelatin as film forming agent,the addition of 2g/100 ml lactobionic acid could significantly(P<0.01)inhibit the growth and reproduction of spoilage bacteria during chilled fresh meat refrigeration,and can also reduce the juice loss rate of chilled fresh meat during cold storage,inhibit the increase of fat oxidation and the value of volatile salt based nitrogen.Still,it can protect the color of chilled fresh meat during cold storage.2 Different series of diluted chitosan,tea polyphenols and lactobionic acid were used as freshkeeping solution.By single factor and response surface test,the optimum compound ratio is: chitosan 1.02 g/100 ml,tea polyphenol 0.48 g/100 ml,lactobionic acid 4.40 g/100 ml.The results showed that the logarithmic values of total colony number of chilled fresh meat treated with compound preservatives on the 9th day were TVB-N value ?TBARs value?pH value and sensory score of(5.23±0.06)CFU/g ?(12.9±0.08)mg/100 ml ?(0.99±0.01)mg/kg and(7.33±0.58)points,respectively.All of them were significantly lower than(or above)control group(P<0.01)and were still within the range of fresh meat,and the shelf life of chilled fresh meat could be extended to 9 days.3 The 1.02 g/100 mL gelatin was combined with 1.02 g/100 mL chitosan composite preservative,and the effect of the gelatin composite coating solution on the fresh meat was studied.The total number of colonies,TVB-N value,TBARs value,pH,drip loss,color,texture and sensory evaluation index as a reference to evaluate the preservation effect of compound coating antistaling of chilled meat.The results showed that the total number of colonies,cold meat composite coating film group TVB-N value,TBARs value and water loss rate were significantly lower than the control group(P<0.01).Through the above three experiments,it can be concluded that the gelatin composite compound film has the best preservation effect on microorganisms,physicochemical and sensory indexes,and can significantly suppress the sap loss rate during cold storage of chilled meat(P<0.01).