Study On The Preservatives For Chilled Mutton

The purpose of this paper is to study the preservatives for chilled mutton.The samples treated with six preservatives in different concentrations, packed by vacuum packaging with absorbent pad, stord in 4℃, and tested senses, pH value, volatile basic nitrogen value and total bacterial count once every five days. Single test results showed that the separate best concentrations of the six preservatives during this experiment were Nisin 0.50%, Tea polyphenols 0.05%, Antioxidant of Bamboo 0.15%, Propolis 1.00%, Lysozyme 0.05% and Natamycin 0.05%. The best three preservatives were Nisin,Tea polyphenols,Antioxidant of Bamboo. The results of orthogonal test of the three preservatives showed, the best mixture ratio was 0.50% Nisin, 0.05% Tea polyphenols and 0.15% Antioxidant of Bamboo, shelf life could be over 20 days.To test the metMb% and shear forces of samples treated with Nisin, Tea polyphenols and Antioxidant of Bamboo, the result showed that the two lowest metMb% were Tea polyphenols and Antioxidant of Bamboo. So they have effect on chilled mutton's color and shear force.