Study On The Application Of Cooling Meat During Storage In Phase Change And Naturalantistaling Agent

The test is a part of the science and Technology Bureau of Changchun City Project that "Key technologies research of safety quality plum venison quality standard and industrialization" (12XN07).Extractioned the bacteria DNA from the vacuum cooling venison packaging storaged at 0-2 deg.c, PCR-DGGE analysis of the changes of the bacteria during the study period; to chilled meat during storage dominant spoilage bacteria as target bacteria, preservation effects of tea polyphenols, cinnamon extract, clove extract, bamboo, pine needles extract,potassium sorbate, lactic acid of seven antibacterial agents on cooling venison,and selected three kinds of antimicrobial preservative for orthogonal test, then obtains the optimal combination of the three kinds preservative, based on the study effect of the optimal combination of each index of chilled meat during storage. The main conclusions are as follows:1. In cooling storage of venison during the early days of the main bacteria for cronobacter dublinensis, Erysipelothrix rhusiopathiae, and gradually, increased in the interim storage,’s proletarian wraydons bacteria activity, at the same time appears the genus bacteria cronobacter turicensis, Providencia stuartii, Myroides phaeus, lactatifermentans etc.; belong to several kinds of bacteria Erysipelothrix rhusiopathiae str. Fujisawa, Aeromonas eucrenophila etc., but with the extension of storage time, these bacteria belong to gradually reduce and disappear; in cooling meat at the end of storage cronobacter turicensis, Providencia stuartii, Myroides phaeus, lactatifermentans several bacteria belong to become the dominant genera.2.Effects of tea polyphenols, cinnamon extract, clove extract, bamboo, pine needle extract, potassium sorbate, lactic acid seven kinds of natural preservatives on venison cooling storage time, cooling through the determination of venison TVB-N, pH, color, the spoilage bacteria of seven natural antistaling agents on the inhibition of cooling during storage of venisonthe effect of different degree.According to the change in the size of cooling of the TVB-N to obtain the degree of influence of venison from large to small is as follows:tea polyphenols >clove extract > cinnamon extract > pine needle extract > lactic acid > potassium sorbate> bamboo;The cooling effect of venison pH value of cinnamon extract> tea polyphenols> clove extract > lactic acid > bamboo > pine needles extract > potassium sorbate;The cooling effect of venison color cinnamon extract > clove extract >.pine leaves > tea polyphenols>bamboo>potassium sorbate>lactic acid.The test results of 3 single factor analysis of natural preservative, from 7 kinds of natural preservative selected three kinds of preservatives (tea polyphenols,clove extract, cinnamon extract) were studied by using orthogonal test design,the ratio of three kinds of preservative combination, effects of antistaling agentand the effects of different combinations of the various indicators coolingvenison, finally 16g/100ml cinnamon extract +4g/100ml clove extract +12g/100ml of tea polyphenols on the best combination, under the condition of vacuum packaging storage can prolong the shelf life to 50 days of cooling meat.