Study On Preservatives And New Food Packaing Materials Of Beef

Beef is one of the highest quality protein resource, but its high price as well as its quality characteristics and techniques in preservation are burning questions in the development of our meat industry. So the production cost is many times higher than pork, reducing the deterioration and extending the storage freshness of beef is urgently needs to solve the problem. Beef was used as experimental material in this research, the effect of chemical preservatives and natural extracts on the quality and shelf life of cooling beef were studied. The effect of new packing materials on the quality and shelf life of cooling beef and the antiseptic effect of bamboo packaging materials were studied.1 The effect of chemical preservatives on the quality and shelf life of cooling beef were studied. Seven kinds of chemical preservatives(NISIN, SDA, sodium dehydroacetate, sodium pyrophosphate, glycine, gum Artemisia, tara gum) allowed by GB2760-2014 were used to measure its inhibitory ability of escherichia coli, staphylococcus aureus, yeast and grey grapes. Selecting better result chemical preservatives(0.375mg/mL SDA,0.125mg/mL sodium dehydroacetate,1.25mg/mL sodium pyrophosphate,0.6mg/mL glycine,2.0mg/mL tara gum) to preservate beef, pH value, aerobic bacterial count, the loss rate of juice, cooking lose rate, TVB-N values, TBA values were detected and analyzed by Id,3d,5d,7d. The results demonstrated that:the compound of low concentration of chemical preservative was effective on beef preservation.2 the effect of 2 kinds of natural extracts on the quality and shelf life of cooling beef were studied. The content of flavone extracted from pomelo peel and anthocyanin extracted from black beans were detected by HPLC, The result was: flavone was 21μg/mL and anthocyanin was 20.4μg/mL. From DPPH clearance experiment we found that 2.1μg/mL flavone and 2.04μg/mL anthocyanin were effective on DPPH clearance, the clearance ratio was 84.7% and 85.9%. Oxford cup of bacteriostatic ring method were used to measure its inhibitory ability of escherichia coli, staphylococcus aureus, yeast and grey grapes.2.1μg/mL flavone and 2.04μg/mL anthocyanin were Selected to preservate beef, pH value, aerobic bacterial count, the loss rate of juice, cooking lose rate, TVB-N values, TBA values were detected and analyzed by Id,3d,5d,7d. The results demonstrated that: 2.1μg/mL flavone and 2.04μg/mL anthocyanin were effective on beef preservation.3 For packaging paper of beef,5 chemical preservatives and 2 natural extracts were compounded to add to the pulp respectively through crosslinking of Chitosan, and the two functional groups of chitosan were used to firmly grasp small molecules on the quality of cooling beef were studied. The bacteriostasis function of the new packing materials in the partial bacteria was explored by inhibitory zone with filter paper, the results demonstrated that:0.5g/g chitosan was the best addition in paper pulp. When preservating beef, PH value, water loss rate, bacterial colonies, colonies and lactic acid bacteria colonies were detected and analyzed by 1d,3d,5d,7d. The results demonstrated that:when adding in packing materials higher concentrations(3.0mg/g SDA,0.5mg/mL sodium dehydroacetate, 0.5mg/mL sodium pyrophosphate,0.6mg/mL glycine,2.0mg/mL tara gum and 21μg/mL flavone and 20.4μg/mL anthocyanin) were more effective on beef preservation than lower concentrations.4 The antiseptic effect of Bamboo packaging materials were studied. The best concentration, treatment and processing time of chitosan penetrating into the bamboo were explored. By the effects of four kinds of bacteriostatic separated from mouldy bamboo,5mg/mL chitosan was chosen as the best concentration, 60℃ water bath was the best treatment,24h was the best processing time. Through viscosity changes of chitosan processing into bamboo, we found that for two reasons the viscosity was decreased in processing, one was the degradation of chitosan, the other was the adsorption of chitosan from bamboo. So chitosan adsorption is more evident at room temperature,40℃ and 60℃, while chitosan degradation was more pronounced in 80℃ and 100℃.