Studies On The Preservation Of Chilled Meat And Antioxidant Effects In Oil And Fat Of Volatile Oil In Mosla Chinensis Maxim

[Background] China is a large livestock-poultry cultivation and consumption country withover 80 million tons was slaughtered in 2006. Unfortunately about 10%～20% lost for foodsspoilage. How to prevent food from spoilage caused more and more reconstruction. Atpresent, foods corrosion protection doses included synthesis and natural preservative. Synthesispreservative was used more commonly before, but many proves showed that some synthesispreservative perhaps lured cancer, teratogenicity and caused food-poisoning. So it is importantto develop strong antisepticise and safe preservative from nature.[Objects] Investigate the feasibility of MCMVO as a antiseptic on preservate thechilled meat and as a antioxidants in oil and fat.[Methods] We compared Mosla Chinensis Maxim volatile oil with other commonlyantistaling agents by determining colony sum in meat sample, TVB-N, pH and appearanceindex; The best emulsification conditions was established by observing cubic capacity ofwater-free and the shape of galacta trickle; By determining protein content of meat sample and thechange of relative enzyme activity, we approached the mechanism of Mosla Chinensis Maximvolatile oil; We observed the fat anti-oxidation function of Mosla Chinensis Maximvolatile oil by AV and POV; At the same time, we studied the capacities onscavenging oxygen free radicals function of Mosla Chinensis Maxim volatile oil by tenuityfluorometric.[Results]1. The MCMVO have a significant effects on preservate the chilled meat. Theinhibititory effects is best of MCMVO on elevate of TVB-N value and increase ofcolony-froming unit in chilled meat than other processing group(p＜0.01), the sensedate is similar to biochemistry date.2. The best extract condition of MCMVO emulsification as follow: The concentrationof emulsifier is 1%, the proportion of tween-80 and span-80 is 7:3, the time of theemulsification is 5 minutes, the temperature of the emulsification is 40℃C; the bestprocess condition to chilled meat as follow: The concentration of MCMVO is0.5%(The concentration of emulsifier is 1%), take the plunge ways, precess 30seconds. 3. The MCMVO have certain inhibitory effects on protein decomposition andactivities drop of the SOD and GSH-PX on the chilled meat. But it have no significanteffects on content of MDA.4. he MCMVO have the best inhibitory effect on AV value and POV value to lardthan other processing group,they have significant differentce on POV value (p＜0.01);the results shows that the MCMVO have the strongest capacities on scavenging·OHand H₂O₂.[Conclusions]1. The MCMVO have a good effect on preservate the chilled meat.2. The MCMVO have certain inhibitory effects on protein decomposition andactivities drop of the SOD and GSH-PX on the chilled meat.3. The MCMVO have the best inhibitory effect on AV value and POV value to lardthan other processing group; the results shows that the MCMVO have the strongestcapacities on scavenging·OH and H₂O₂.