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Preservation of Chilled Meat by Complex Antistaling Agent of Chitosan and Mint Extraction

Zhi‐Hong Zhang

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Abstract

The objective was to investigate the chilled meat preservation by chitosan and mint extract as a composite coating agent.The results showed that the chitosan and mint extract composite coating agent had a distinct preservative effect on chilled meat.It could reduce the microbial flora counts,TVB-N and drip loss,at the same time,control pH and TBARS.The higher the concentration of the mint extract,the better the preservative effect.The composite antistaling agent prolonges the shelf life of chilled meat.

About this research paper

What this paper is about

The objective was to investigate the chilled meat preservation by chitosan and mint extract as a composite coating agent.The results showed that the chitosan and mint extract composite coating agent had a distinct preservative effect on chilled meat.It could reduce the microbial flora counts,TVB-N and drip loss,at the same time,control pH and TBARS.The higher the concentration of the mint extract,the better the preservative effect.The composite antistaling agent prolonges the shelf life of chilled meat.

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Key contribution

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Method / approach

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Main findings

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Available abstract

The objective was to investigate the chilled meat preservation by chitosan and mint extract as a composite coating agent.The results showed that the chitosan and mint extract composite coating agent had a distinct preservative effect on chilled meat.It could reduce the microbial flora counts,TVB-N and drip loss,at the same time,control pH and TBARS.The higher the concentration of the mint extract,the better the preservative effect.The composite antistaling agent prolonges the shelf life of chilled meat.

Key concepts: Preservative, Food science, Chitosan, Shelf life, Chemistry, Extraction (chemistry), Chromatography, Organic chemistry

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