Study On Preservation Technology Of Vacuum Packaging Pre Conditioning Pork Stuffing

Vacuum-packed pre-conditioned meat fillings are deeply loved by today’s consumers because of its rich nutritional value,unique and diverse tastes,and convenient eating.However,it also has the problem of perishable deterioration and extremely short shelf life.Therefore,in order to solve this problem,this experiment will be based on the physical and chemical properties,microbial indicators and sensory scores of the pre-conditioned pork filling during storage as the evaluation indicators,and the fence technology The pre-conditioned meat filling is compounded with preservative and ultra-high pressure sterilization,and its shelf life under different storage temperatures is explored.It provides a reference for extending the shelf life of vacuum-packed pre-conditioned meat filling and choosing appropriate preservation measures.The experiment draws the following conclusions:(1)Use the total number of colonies,pH value,sensory score,volatile base nitrogen(TVB-N)value and thiobarbituric acid(TBA)value as evaluation criteria to study food preservatives(nisin,nisin,The effect of rosemary extract,gluconate-δ-lactone,sodium D-isoascorbate)on the fresh-keeping effect of pre-conditioned meat fillings,the main conclusions are as follows:the fresh-keeping effect of the four preservatives:Nisin>D-isoascorbic acid Sodium>rosemary extract>gluconate-δ-lactone;the response surface shows the optimal ratio of preservative:0.049%nisin,0.207%sodium D-isoascorbate,0.029%rosemary extract.The changes in physical and chemical indicators and microbial indicators during storage were measured.The experiment found that the total number of colonies,TVB-N value,TBA value and pH value of the pre-conditioned meat filling after vacuum packaging during storage was slower than the growth rate of the non-vacuum packaging group.Moreover,the sensory score decreased slowly.After 14 days,the total number of colonies,TVB-N value,and TBA of the sample exceeded the standard;the pre-conditioned meat filling shelf life of the compound preservative experimental group combined with vacuum packaging was 12 days.(2)Using ultra-high pressure technology to process the pre-conditioned meat fillings in vacuum packaging with compound preservatives,using the total number of colonies,TVB-N value,pH value,color difference,TBA value,texture and sensory scores as the inspection criteria to examine the pressure and The effect of time on the quality of vacuum-packed pre-conditioning meat fillings,the experimental results are as follows:the acting pressure is 150-250 MPa,and the acting time is 15-25 min,the sterilization effect is the best;the response surface experiment shows the optimal parameter of ultra-high pressure treatment:acting pressure 207 MPa,action time 15 min.The pre-conditioned pork filling under this condition has a slower rate of increase of colony count,TVB-N,TBA value,pH value,and color difference and texture value deterioration than the group without ultra-high pressure treatment.Lower,can extend the shelf life of vacuum-packed pre-conditioned meat filling at 4℃ to 14 days.(3)Using the total number of colonies,TVB-N value,TBA value,pH value,color difference,texture and sensory scores as the inspection criteria,the effect of vacuum packaging pre-conditioned meat fillings during storage under room temperature,cold storage and ice temperature conditions was studied.The experimental results are as follows:spoilage and deterioration after 4 d at room temperature of 25℃;spoilage and deterioration after 16 d under refrigeration at 4℃;22 d at ice temperature of-2℃,each index exceeds the standard,and the total number of colonies,TVB-N value,The TBA value and pH value rise the slowest,the color difference and texture change are small,and the shelf life is 20 d.