Application Of Natural Food Preservative In Chilled Beef

This article takes chilled beef as the main research object,and determines the rotten criticality of chilled beef by testing the TVB-N value,p H value and the total number of colonies during the preservation of chilled beef.Then using different preservatives(Nisin,tea polyphenols,ginger juice,chitosan,natamycin,lysozyme)to treat the chilled beef,then placing them in environment of 0～4°C to test the preservation of the meat samples.In the process,the TVB-N value,p H value and total number of colonies indicates to select a better fresh-keeping agent.By studying the influence of different packaging methods(vacuum packaging,aseptic bag packaging and pallet packaging)on the quality of chilled beef during the preservation process,appropriate packaging method will be selected.Using the conclusions of the single-factor experiment and the best packaging method screened out by the packaging experiments,the study was carried out on the influence of the compound use of preservatives on the preservation of chilled beef.The follows are the main test results:(1)Through the analysis of the rotten criticality of chilled beef,the test results showed that the critical period of chilled beef spoilage was 6～8 days.(2)After treating with different preservatives in different concentrations,the expiration date of chilled beef had been significantly prolonged.The single factor test results showed that the separate best concentrations of the six preservatives during this were Nisin 2.00%,tea polyphenol 1.50%,ginger juice 60%,chitosan 2.00%,Natamycin0.10%,lysozyme 0.50%.At the same time,by comparing the influence of the optimal concentration of the preservative on the preservation effect of chilled beef,four preservatives with better preservation effect were determined: chitosan,lysozyme,tea polyphenol,and Nisin.(3)By comparing the effects of different packaging methods on the preservation of chilled beef,it was found that vacuum packaging has the best preservation effect.Vacuum-packaged chilled beef still maintained secondary freshness until the tenth day,while aseptic bag packaging and pallet packaging were already rotten.(4)The results of orthogonal test of the four preservatives showed,the best mixture radio was chitosan 1.50%,tea polyphenol 1.25%,lysozyme 0.40%,and Nisin 1.50%,the shelf life of chilled beef could be over 18～20 d.