| Opuntia Milpa Alta.,as a new vegetable resource, have been planted around our country. But technologies of cactus processing are out step of growing. It can offer a new thinking of cactus process that natural food antiseptic are made from Opuntia Milpa Alta. to prolong the food shelf-life, and improve food safety as well.In this paper, the auther studied that the effect of cactus's bacteriostasis and anti-oxidant , and they are applied to chilled pork preservation and prolonging moon cake's shelf-life. The results are mainly as follow:1. The microflora isolated and identified from chill pork are three genus of and Enterbacteriaceace each, two genus of Lactic acid bacteria and one genus Brochothrix, Mcrococcucs, Staphylococcal bacteria and Yeasteach .The preponderant flora. are Pseudomonas.2. The effect of preservation on chilled meat coated by Calcium alginate after treated by cactus extractions, which compared to benzoic sodium treatment, was studied. The pH value, TVB-N and bacterial number during the storage time were evaluation target. The result showed that the shelf-life of chilled meat treated by cactus extractions was prolonged, and the effect of 1:10 cactus extractions treatment correspond to 5‰benzoic sodium treatment.3. The effect of extractions from the edible cactus, as natural antioxidant, on moon cake's shelf-life is study. The extractions are extracted by using 70% ethanol from the edible cactus. The change of oil peroxide value is determined during the storage of moon cake with addition of the cactus extractions. It is proved that cactus extractions have anti-oxidant performance, incorporating citric acid have synergistic effect.4.The creative points are as following:The use of edible films containing antimicrobial agents coating chilled meat to extend shelf-life offers a new thinking of cactus process. The use of moon cake, which containing oil, fat and seed, is investigated. Addition of extracts from cactus gave an excellent antioxidant effect on the moon cakes. |
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