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Fresh-keeping Effect of Bamboo Leaf-derived Antioxidant on Chilled Mutton

Ye Jin

Open publisher page 1 citations

Abstract

The main aim of this study was to explore the fresh-keeping a commercially available bamboo leaf-derived antioxidant on chilled mutton.After being soaked in aqueous solutions of the antioxidant with different concentrations,chilled mutton was vacuum packaged with water absorbing pad and stored at 4 ℃.The sensory evaluation,total bacterial count,pH value and the total volatile basic nitrogen(TVB-N) value were measured every five days during the storage.The results showed that the meat treated by the antioxidant at a concentration of 0.15 g/100 mL had the highest quality with regarding to its sensory,total bacterial count,pH value and TVB-N,with an extension of shelf life by 5-7 days when compared with the control.

About this research paper

What this paper is about

The main aim of this study was to explore the fresh-keeping a commercially available bamboo leaf-derived antioxidant on chilled mutton.After being soaked in aqueous solutions of the antioxidant with different concentrations,chilled mutton was vacuum packaged with water absorbing pad and stored at 4 ℃.The sensory evaluation,total bacterial count,pH value and the total volatile basic nitrogen(TVB-N) value were measured every five days during the storage.The results showed that the meat treated by the antioxidant at a concentration of 0.15 g/100 mL had the highest quality with regarding to its sensory,total bacterial count,pH value and TVB-N,with an extension of shelf life by 5-7 days when compared with the control.

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Available abstract

The main aim of this study was to explore the fresh-keeping a commercially available bamboo leaf-derived antioxidant on chilled mutton.After being soaked in aqueous solutions of the antioxidant with different concentrations,chilled mutton was vacuum packaged with water absorbing pad and stored at 4 ℃.The sensory evaluation,total bacterial count,pH value and the total volatile basic nitrogen(TVB-N) value were measured every five days during the storage.The results showed that the meat treated by the antioxidant at a concentration of 0.15 g/100 mL had the highest quality with regarding to its sensory,total bacterial count,pH value and TVB-N,with an extension of shelf life by 5-7 days when compared with the control.

Key concepts: Food science, Bamboo, Antioxidant, Chemistry, Shelf life, Total Viable Count, Plate count, Botany

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