| Fresh meat is an indispensable food materials in people's daily lives.Chilled meat has significant advantages in terms of usability,nutrition and safety,therefore,it has become the mainstream of fresh meat production.But in the process of production,processing and storage,chilled beef is easy to be polluted and deteriorated,which affect the value of chilled beef and shorten its shelf life.The research of preservation technology in meat has been a hot topic in the field of preservation,preservative treatment combined with cold storage technology is the most convenient and economical way to extend the shelf life of meat.It is very important to develop an efficient,non-toxic and harmless compound preservative to prolong the shelf life of chilled meat,to keep the sensory quality and to reduce the production cost.This paper mainly uses several natural preservatives to prepare natural complex preservatives,and applies it to the preservation of chilled beef,through the senses,TVB-N,pH value,the total number of colonies to determine the freshness of beef.The main work and results are as follows:?1?Studied the effects of three kinds of preservatives,including?-PL,milk-derived antimicrobial peptides and clove bud essential oil,on the preservation of chilled beef.The results showed that 0.03%of?-PL,0.90%of milk-derived antimicrobial peptides and 0.90%of clove bud essential oil can be extended to extend the shelf-life of 24d,47d and 57d,respectively.?2?Studied the effects of four kinds of complex preservatives on the preservation of chilled beef and the interaction between preservatives,through the uniform design and the quadratic orthogonal rotational combining design experiment.Four complex preservatives,1#,2#,3#and 4#were obtained,results showed that the complex fresh-keeping agent 3#has the best effect of preservation,the optimal complex preservative formula consisted of 0.97%of milk-derived antimicrobial peptides,2.25%of chitosan,0.015%of Nisin,0.15%of tea polyphenol and 1.30%of clove bud essential oil.Significant interaction effects between Nisin and either chitosan,tea polyphenols,milk-derived antimicrobial peptides or clove bud essential oil were observed?p<0.05 or p<0.01?.Significant interaction effects between chitosan and either tea polyphenols or clove bud essential oil were observed?p<0.05 or p<0.01?.Significant interaction effects between tea polyphenols and either clove bud essential oil or milk-derived antimicrobial peptides were observed?p<0.05?.The preservative effect of four kinds of complex preservatives on chilled beef was 3#>2#>4#>1#.The shelf-life of chilled beef treated by complex preservative 3#can be prolonged by 2830d at 4±1?,compared with the blank group.?3?The predicitive model of complex preservative 3#(SL=2.75·10-9·exp?6567.2/T?)for shelf-life based on the total numerical value of colony was eatablished to predict the shelf-life of the chilled beef,the result showed that the shelf-life of the chilled beef stored in-16?could be better predicted by the predictive model,when the temperature were 2,4 and 6?,the shelf-life of chilled beef were 61,53 and 47d,compared with the prediction of shelf-life,the error were less than 6%. |
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