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Study on Formula Optimization of Compound Preservative of Chilled Pork

Hongmei Wang

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Abstract

In this study, L9(33) orthogonal test was designed to investigate the preservation effects of tea polyphenol, phytic acid and vitamin C on chilled pork. Based on the measurement of pH value, TVB-N value and microorganism indexes as well as the H2S test in chilled pork, the optimal formula of a compound preservative for chilled pork was confirmed as follows: tea polyphenol 0.75%, phytic acid 0.10%, vitamin C 0.40%. This compound preservative can may effectively improve the quality and prolong the storage of chilled pork.

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What this paper is about

In this study, L9(33) orthogonal test was designed to investigate the preservation effects of tea polyphenol, phytic acid and vitamin C on chilled pork. Based on the measurement of pH value, TVB-N value and microorganism indexes as well as the H2S test in chilled pork, the optimal formula of a compound preservative for chilled pork was confirmed as follows: tea polyphenol 0.75%, phytic acid 0.10%, vitamin C 0.40%. This compound preservative can may effectively improve the quality and prolong the storage of chilled pork.

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Available abstract

In this study, L9(33) orthogonal test was designed to investigate the preservation effects of tea polyphenol, phytic acid and vitamin C on chilled pork. Based on the measurement of pH value, TVB-N value and microorganism indexes as well as the H2S test in chilled pork, the optimal formula of a compound preservative for chilled pork was confirmed as follows: tea polyphenol 0.75%, phytic acid 0.10%, vitamin C 0.40%. This compound preservative can may effectively improve the quality and prolong the storage of chilled pork.

Key concepts: Preservative, Food science, Phytic acid, Chemistry, Vitamin C, Polyphenol, Biochemistry, Antioxidant

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