Study On Quality Of Chilled Pork In Fresh Coating With Tea-polyphenol And Allicin

Preservation of chilled pork is an important problem of processing, currently. In this paper, tea-polyphenol, allicin and natural edible film was used as raw material, preservative coating was developed into, technology of chilled pork coating preservation was researched, and microorganism of chilled pork was tried to forecast. In this experiment, sensory quality(sensory evaluation, color, cooking loss, tenderness), physical and chemical properties(pH value, TVB-N value, degree of fat oxidation, peroxidase activity) were used as indexes, combined ratio of preservative coating was selected by single factor tests and orthogonal tests, best preservative coating was utilized for preservation of chilled pork,7 types spoilage microorganism(Pseudomonas, Lactic acid bacteria, Staphylococcus, Salmonella, Enterobacter, Yeast, Mildew) was observed in starting of growth,growth model was forecasted, and equation was calculated.Experimental results show that:(1)0.9% tea-polyphenol,0.6%allicin and third film(5%soy detached protein,0.6%CMCC-Na,0.3%monoglycerides) was better to sensory quality combined ration of chilled pork; (2)at 0～4℃, best combined ratio of preservative coating to pH value was 0.5% tea-polyphenol, second film(3%soluble starch,0.6%sodium alginate,0.2%monoglycerides) and 0.4%allicin; best combined ratio of preservative coating to TVB-N value was 0.7% tea-polyphenol, second film(3%soluble starch, 0.6%sodium alginate,0.2%monoglycerides) and 0.8%allicin; best combined ratio of preservative coating to degree of fat oxidation was 0.7% tea-polyphenol, third film(5%soy detached protein,0.6%CMCC-Na,0.3%monoglycerides) and 0.8%allicin; best combined ratio of preservative coating to peroxidase activity was 0.9% tea-polyphenol, second film(3%soluble starch,0.6%sodium alginate,0.2%monoglycerides) and 0.8%allicin; (3)Best combined ratio of preservative coating to sensory quality, physical and chemical properties was selected, and 7 types spoilage microorganism was detected in starting of growth, eazy forecasted growth model was matched, quantity and time relationship of forecasted microorganism was determined that:Total microbial:y=4.0116+0.0999x, Correlation coefficient:r=0.9587 (p<0.05)Pseudomonas:y=4.0116+0.0999x, Correlation coefficient:r=0.9587 (p<0.05)Lactic acid bacteria:y=2.732+0.2687x, Correlation coefficient:r=0.9933 (p<0.05)Staphylococcus:y=4.1097+0.1945x, Correlation coefficient:r=0.9628 (p<0.05)Salmonella:y=3.5454+0.2777x, Correlation coefficient:r=0.9804 (p<0.05)Yeast and Mildew:y=3.8540+0.241 Ox, Correlation coefficient:r=0.9847 (p<0.05)Enterobacter:y=4.0715+0.2136x, Correlation coefficient:r=0.9219 (p<0.05) Among that y was quantity of microorganism, x was time(d), r was correlation coefficient, if p<0.05, r