2009•Guangdong nongye kexueOpen access

Study on Preservation Effect of Composite Natural Preservatives to Chilled Mutton

Qiuyun Liu

Abstract

Nisin,tea polyphenol,chitosan and ginger extract were used to preserve chilled mutton under vacuum-packed and 0～4 ℃conditions,their preservation effects were evaluated through sensory score,microorganism indexes and physical chemical indicators.The results showed that spraying 0.12% Nisin + 0.18% tea polyphenol + 74.6% ginger extract + 1.2% chitosan on the surface of chilled mutton could keep the chilled mutton fresh for 21 days.

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Key concepts: Nisin, Preservative, Food science, Chitosan, Polyphenol, Chemistry, Food Preservatives, Vacuum packing