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Effect of compound biological preservative on chilled pork

Lin Yong-yan

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Abstract

Chilled pork was dealed with a compound biological preservative composed of chitosan,e-polylysine,tea polyphenols,acetic acid and then under cold storage.Sensory evaluation,the total number of bacteria,total volatile base nitrogen(TVB-N) and pH were selected to measure the quality of treated samples changes by L9(34) orthogonal test.The results showed: the optimal ratio of compound biological preservative was 1.5%chitosan,0.05% e-polylysine,0.2% tea polyphenols and 1.0%acetic acid.At 4 ℃ refrigerated,chilled pork dealed with it could effectively inhibit the growth of bacteria,slow the rise in TVB-N and pH,and protect the color and odor.It could extend the shelf life of chilled pork to about 10 d.

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What this paper is about

Chilled pork was dealed with a compound biological preservative composed of chitosan,e-polylysine,tea polyphenols,acetic acid and then under cold storage.Sensory evaluation,the total number of bacteria,total volatile base nitrogen(TVB-N) and pH were selected to measure the quality of treated samples changes by L9(34) orthogonal test.The results showed: the optimal ratio of compound biological preservative was 1.5%chitosan,0.05% e-polylysine,0.2% tea polyphenols and 1.0%acetic acid.At 4 ℃ refrigerated,chilled pork dealed with it could effectively inhibit the growth of bacteria,slow the rise in TVB-N and pH,and protect the color and odor.It could extend the shelf life of chilled pork to about 10 d.

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Available abstract

Chilled pork was dealed with a compound biological preservative composed of chitosan,e-polylysine,tea polyphenols,acetic acid and then under cold storage.Sensory evaluation,the total number of bacteria,total volatile base nitrogen(TVB-N) and pH were selected to measure the quality of treated samples changes by L9(34) orthogonal test.The results showed: the optimal ratio of compound biological preservative was 1.5%chitosan,0.05% e-polylysine,0.2% tea polyphenols and 1.0%acetic acid.At 4 ℃ refrigerated,chilled pork dealed with it could effectively inhibit the growth of bacteria,slow the rise in TVB-N and pH,and protect the color and odor.It could extend the shelf life of chilled pork to about 10 d.

Key concepts: Preservative, Food science, Chemistry, Acetic acid, Shelf life, Polyphenol, Cold storage, Biochemistry

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