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Research on Preservation of Chilled Beef by Using Modified Atmosphere Packaging and Composite Natural Preservative

Jie Ou

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Abstract

After researching the effect to chilled beef by using both modified atmosphere packaging(MAP) and composite natural preservative,stored the beef under(4±1) ℃ by using composite preservative with various MAPs in high oxygen concentration.Taking vacuum packaging as comparison,monitored and analyzed indexes of beef,such as total bacterial count,pH value,total volatile basic nitrogen,drip loss rate,tenderness,elasticity and color etc.The results have proved that: the best condition for extending the shelf life of beef is when gas volume fraction of MAP is 70% O2/20% CO2/10% N2 and composite preservative contains 1% of chitosan and 0.2% of tea polyphenol.

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What this paper is about

After researching the effect to chilled beef by using both modified atmosphere packaging(MAP) and composite natural preservative,stored the beef under(4±1) ℃ by using composite preservative with various MAPs in high oxygen concentration.Taking vacuum packaging as comparison,monitored and analyzed indexes of beef,such as total bacterial count,pH value,total volatile basic nitrogen,drip loss rate,tenderness,elasticity and color etc.The results have proved that: the best condition for extending the shelf life of beef is when gas volume fraction of MAP is 70% O2/20% CO2/10% N2 and composite preservative contains 1% of chitosan and 0.2% of tea polyphenol.

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Available abstract

After researching the effect to chilled beef by using both modified atmosphere packaging(MAP) and composite natural preservative,stored the beef under(4±1) ℃ by using composite preservative with various MAPs in high oxygen concentration.Taking vacuum packaging as comparison,monitored and analyzed indexes of beef,such as total bacterial count,pH value,total volatile basic nitrogen,drip loss rate,tenderness,elasticity and color etc.The results have proved that: the best condition for extending the shelf life of beef is when gas volume fraction of MAP is 70% O2/20% CO2/10% N2 and composite preservative contains 1% of chitosan and 0.2% of tea polyphenol.

Key concepts: Preservative, Modified atmosphere, Food science, Composite number, Shelf life, Food packaging, Nitrogen, Chemistry

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