Study On The Preservation Activity Of Dryopteris Crassirhizoma On Chilled Fresh Meat

The preservation of chilled meat is one of the important factors restricting the development of chilled meat.Plant preservative has become the direction and hot of research on preservation,because it's safety,non-toxic,easy using,no health hazards in using chemical preservatives,no environmental pollution and other issues;and storage conditions are easy to control.Based on this,this paper makes a systematic analysis on the effect of Dryopteris crassirhizoma in the storage of chilled meat,and comprehensively evaluate the effect of its fresh-keeping.The main rot fungus Staphylococcus aureus,Bacillus subtilis and Bacillus cereus are the main pathogens of the meat,the highly active compound is separated and identified,and its antibacterial spectrum is explored,which aims to lay the foundation for the development of the fresh preservative of the meat plant source.The main results are as follows:1.The sensory quality,pH,TBARS and TVB-N of chilled meat during storage were determined,the fresh-keeping of Dryopteris crassirhizoma was systematically evaluated.The results showed that was significantly improved the sensory quality,slowed down the pH value,controlled the lipid oxidation and protein denaturation of the meat.chilled meat during storage in the treatment group of Dryopteris crassirhizoma.By measuring the inhibition effect on the main rot fungus of chilled meat,the results showed that the antibacterial activity of chloroform extraction section was the best,which was the separation of the active ingredients of Dryopteris crassirhizoma,and the direction was pointed out.2.Through studying the effects of Dryopteris crassirhizoma on the total number of bacteria,the Pseudomonas,the lactobacillus and the Enterobacteriaceae during storage,the mechanism of the preservation was explored.The greater the concentration of Dryopteris crassirhizoma is,the better the inhibition effect is.The extract of Dryopteris crassirhizoma has the best inhibitory effect on the processing group of meat paste.During the whole storage,P.seudomonas played a dominant role in the total number of bacteria,which which grew quickly and accelerated the spoilage at low temperature.Therefore,the study on chilled meat preservatives in the future Pseudomonas can be take as a target and means to choose preservatives which have better inhibitory effect on Pseudomonas,which reduces the total number of initial bacteria chilled meat at the beginning.By inhibiting the propagation of microorganisms in meat products,the effect of preservation can be achieved.The active parts of Dryopteris crassirhizomawere separated and identified by activity tracing method.Finally,five compounds were isolated,and their structures were Dryocrassin ABBA(1),Filixic acid ABA(2),Albaspidin AA(3),Nerolidol(4),Norflavaspidic acid AB(5).The compound 5 was a highly active compound,and the results of activity determination showed that the MIC of Staphylococcus aureus and Bacillus cereus was 12.5ppm,and the MIC of the bacterial canker of kiwifruit gooseberry ulcer pathogen was 25ppm.It is developed as a new green preservative and agricultural bactericide potential.In conclusion,the extraction antibacterial activity,content of the active ingredient of Dryopteris crassirhizoma are high,which have the potential for the development of plant source preservatives.It is worth further study.