Analysis On The Quality Change Of Tibetan Mutton During Storage Period And Construction Of Shelf Life Model After The Treatment Of Compound Spice Essential Oil

In order to explore a method that can effectively prolong the storage period of cold mutton.This test uses Euler Tibetan sheep as raw materials,cumin,pepper,and cinnamon essential oil as fresh-keeping materials,and then determined according to the pre-laboratory in vitro bacteriostasis test and orthogonal test: the volume fraction is 0.8% cumin essential oil and 0.35% Zanthoxylum essential oil and 0.25% cinnamon essential oil and 98.6%(TW-80(0.01% v / v))is made into the best edible film,smeared on the surface of Tibetan lamb,combined with vacuum packaging,and then combined with freshness index to compound spice The preservation effect of essential oils was evaluated,and the effects of compound essential oils on lipid oxidation and protein oxidation during storage of Tibetan lambs were evaluated and correlation analysis was conducted;then the main endogenous proteases and essential endogenous proteases in Tibetan lambs The effects of major antioxidant enzymes were studied;at the same time,the quality of Tibetan lamb under different storage temperatures was studied,and a shelf life prediction model was established.With a view to providing a theoretical basis for the storage and processing of Tibetan lamb.The research results are as follows:1.To explore the effect of compound essential oils on the freshness of Tibetan lamb during storage.During storage,the growth rate of meat-like pH value and juice loss in the compound essential oil treatment group were significantly(P<0.05)lower than the control(CK)group and the blank group;the total number of colonies and Total volatile base nitrogen at 15 d in the blank group They were 6.57 lg CFU / g and 16.51 mg / 100 g,respectively,while the total number of colonies and TVB-N of the treatment group at 24 d were 6.21 lg CFU / g and 15.27 mg / 100 g,respectively,which was close to the corruption standard.The color,smell,elasticity,viscosity and sensory scores of the broth after boiling are higher than those of the CK group and the blank group;therefore,the storage period of Tibetan lamb treated with essential oils in vacuum packaging is extended by 9 days,and the diluted TW-80 As an essential oil solvent,it has little effect on the protease activity of Tibetan lamb.2.To study the effects of compound essential oils on the oxidation characteristics of refrigerated Tibetan lamb.With the extension of refrigeration time,the carbonyl content,thiol content,surface hydrophobicity,thiobarbituric acid value and peroxide value of the blank,CK and treatment groups all gradually increased,and the disulfide bond content gradually decreased,but the treatment group changed rate The blank group and the CK group were slow;compared with the blank and CK group,the treatment of compound essential oils in the vacuum packaging method increased the correlation between the hydrophobicity of the surface of Tibetan lamb myofibrillar protein and various indicators,and significantly inhibited the MP of Tibetan lamb Oxidation,to a certain extent,slowed down the rate of lipid oxidation of Tibetan lamb.3.The effect of compound essential oils on the main endogenous proteases and antioxidant enzymes in Tibetan lamb.With the prolongation of storage time,the main lysosomal cathepsins Cathepsin-B,L,and D of the three groups of lamb increased first and then decreased.The endogenous protease activity of the treatment group was lower than that of the blank group and the CK group;therefore,the compounding of essential oils with spices under vacuum packaging had an effect on the endogenous proteases in the Tibetan lamb.Biological fresh-keeping treatment with compound essential oils can significantly slow down the decline rate of the activities of antioxidant enzymes such as SOD,CAT,and POD in Tibetan lamb,while maintaining higher SOD,CAT,and POD activities.4.Analysis of quality changes during storage under different temperature conditions.(1)The higher the storage temperature,the faster the deterioration of the quality of Tibetan lamb and the more significant the decrease in sensory score(P<0.05);the total number of colonies,TBA value and TVB-N showed an overall upward trend,and the higher the temperature,the faster the oxidation and corruption of Tibetan lamb The faster,the faster the microorganisms multiply;the pH value decreases first and then rises,and the higher the storage temperature,the more significant the change in the pH of the Tibetan lamb and the faster the quality deterioration.(2)According to the change rule of the total number of colonies measured during storage at-1.5?,4?,and 15?,a first-level dynamic model and Arrhenius model were established to predict the shelf life of Tibetan lamb treated with essential oils and spices under vacuum packaging,respectively:-1.5? is 60 days,4? is 30 days,10? is 15 days,15? is 8 days.In summary,under vacuum packaging,compared with the blank group,the compound spice essential oil treatment can significantly slow down the spoilage and deterioration of the Tibetan lamb and prolong the preservation period of the Tibetan lamb.