| For a long time, Barbecue tenderloin is always loved by consumers with its delicious, soft and succulent. In our country, along with the continuous improvement of the cold chain and people’s consumer consciousness changes, cold storage type of barbecue tenderloin which is flavoured has more a broad prospect of market. But the cold storage type of barbecue tenderloin which is flavoured because its not effectively inhibit microorganisms,with the result that the shelf life is short in0-4℃, restrict the development of the industry seriously. So promoting the process optimization and preservation technology research, improving the eating quality, and extending shelf life of the barbecue tenderloin which is flavoured is the key of realizing industrialized manufacturing. In this essay, the formula of barbecue tenderloin had been optimized, mainly researched the influence of the preservative and the packaging form to shelf life.Based on the traditional formula, selected the obvious factors which effect the barbecue flavor, used the orthogonal experiment for these factors. The additions of ingredients of each product were as follows:meat100g, salt2g, monosodium glutamate0.5g,sugar2g, starch6g, five spice powder4g, chili powder1g, cumin powder0.5g.Among them, the formula of the five spice powder is anise30%,dry ginger14%,cumin16%,prickly ash26%,orange peel14%.Added to0.1%,0.2%,0.3%,0.4%,0.5%sodium bicarbonate in pre-conditioning barbecue tenderloin, the results showed that, added to0.4%sodium bicarbonate in pre-conditioning barbecue tenderloin had the best effects of quality improvement.Used single factor test preliminary study preservation effects the four preservatives of Nisin, sodium lactate, polyphenols and natamycin, then used orthognal experiment fomula again, the results showed that:the four preservatives all had preservation effects to pre-conditioning barbecue tenderloin, Nisin, sodium lactate were better, polyphenols and natamycin followed by. When used orthognal experiment formula again, the effects to pre-conditioning barbecue tenderloin the order was Tea polyphenols>Nisin> sodium lactate>natamycin. The optimal ratio of composite preservation was NisinO.03%, sodium lactate4.00%, Tea polyphenols0.01%,natamycin0.01%. Processed pre-conditioning barbecue tenderloin with the composite preservation, combined with tray packaging at4℃,its shelf life up to18days.Researched the impact on pre-conditioning barbecue tenderloin’s shelf life of tray packaging, modified atmosphere packaging, vacuum packaging. Comprehensive analysis the sensory evaluation score, three in packaged form the best was vacuum packaging, followed by modified atmosphere packaging, the effect of tray packing was the worst. Followed by the bacteriostatic antion of the three packaged form:vacuum packaging> modified atmosphere packaging> tray packaging. The meat samples of vacuum packaging, modified atmosphere packaging respectively in the first10days, the first eight days of corruption. The meat samples of tray packaging were corrupted in6days. During storage time, pre-conditioning barbecue tenderloin’s pH value rise or fall in this range with5.75to5.95, but overall upward trend. Until the first10days, three packaged meat samples’TBA values did not exceed0.5mg/kg. three packaged meat samples’TVB-N value had been an upward trend, vacuum packaging was the best, the TVB-N value exceeded15mg/100g in10days; the TVB-N value of tray packaging, modified atmosphere packaging exceeded15mg/100g in the first6days. After comprehensive consideration, three kinds of packaging on the merits of the order of pre-conditioning barbecue tenderloin preservation effect:vacuum packaging>modified atmosphere packaging>tray packaging.Researched the impact on pre-conditioning barbecue tenderloin’s shelf life of the best preservatives(Nisin0.03%,sodium lactate4.00%,Tea polyphenols0.01%,natamycin0.01%) and vacuum packaging. The results showed that, pre-conditioning barbecue tenderloin dealt with this method in4℃, its shelf life could up to21days. |
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