Orthogonal Screening Of Matched Preservative And Its Effects On Presservation Of Chilled Meat

Meat is necessary for people's daily life,the quality of meat is relateded to people's heathy.Meat industry is facing a major issue of meat storage and preservation.At present,chemical preservatives are widely used in meat storage and preservation.In recent years,the safety of preservatives are paid more and more attentions.Chemical preservatives have quick effects and can be used cohvientely,but they have shortcomings such as limited condition,biological resistance and cumulative poison when used for a long time.Now more and more people are turning to find out natural preservatives with few side-effects and long effectiveness.In this paper,Tea polyphenol,phytic acid and vitamin c(V_c) were used as preservatives,by observing their effects on bacteria inhibition,peroxidase,storage and preservation of chilled meat treated by single factor.To screen the best matched preservative and illustrate mechanisms,the orthogonal test was used and the factors which would effect the quality of chilled meat were considered.1.Effects of different concentration Tea polyphenol solution inhibition on S. aureus and Escherichia coli:Tea polyphenol solution have antibacterial ability on S. aureus and Escherichia coli,and MIC is 0.10%and 0.075%respectively.To observe inhibition circle size and minimal inhibitory concentration different density Tea polyphenols solution absorbed by micropipette is joined into solid medium spreaded S.aureus or Escherichia coli.2.Effects of different concentration Tea polyphenol solution matched with different concentration phytic acid or V_c solution inhibition on S.aureus and Escherichia coli:The results showed phytic acid and V_c can improve effects of different concentration Tea polyphenol inhibition on S.aureus and Escherichia coli compared with control group,but Phytic acid has better effect than Vc at the same concentration level.3.Effects of Tea polyphenol,phytic acid and Vc on peroxidase activity:The result showed that 0.10%Tea polyphenol,0.10%phytic acid and 0.025%Vc all have effects on peroxidase activity,compared with the control group,we found that the activity of peroxidase decreased by 72.86%,62.79%and 24.76%respectively.4.Effects on storage and preservation of chilled meat treated by single factor preservative:By measuring TVB-N,the variation of total bacterial count and colour and comparing them with the meat standards regulated by Chinese meat industry.5.Effects on storage and preservation of chilled meat treated by matched preservatives:By measuring indicators such as sensory variations,the value of pH and TVB-N,the variation of total bacterial count and H₂S test compared them with the meat standards,then through variance analysis of orthogonal test so that we can find out the best matched preservative.In summary,all of following indicators such as effects of different concentration Tea polyphenol solution inhibition on S.aureus and Escherichiacoli,of different concentration Tea polyphenol solution matched with different concentration phytic acid or V_c solution inhibition on S.aureus and Eseherichiacoli,of Tea polyphenol, phytic acid and V_c on peroxidase activity and of storage and preservation of chilled meat treated by single factor preservative or matched preservative can offer technical basis and parameters for the storage and preservation of chilled meat.Innovation:Effects of matched preservative on the storage and preservation of chilled meat.