Preservation Effects of Pectin/CMC-Na Complex Coating Solution on Chilled Fresh Meat

The chilled fresh meat(griskin) were treated with 2% pectin and CMC-Na complex coating solution(volume ratio was 8∶2) and 2% pectin solution for 10 min respectively, sprayed with 2%Ca Cl2 solution, naturally dried for 30 min,then packaged with PE film and stored at(4±1) ℃ by blank treatment as the control. The indexes such as colony count,total volatile basic nitrogen and p H of chilled fresh meat were analyzed to investigate the preservation effect of complex coating solution on chilled fresh meat. The results showed that, the chilled fresh meat with the control was rotten at the13 th day storage and the chilled fresh meat with the 2% pectin treatment was rotten at the 16 th day storage. When the chilled fresh meat treated with pectin and CMC-Na complex coating film stored for 19 days, the logarithmic of colony count was 6.08, the TVB-N value was 19.8 mg/100 g, the Met Mb content was 32.06%, and the p H was 6.65, all the indexes were in accordance with the standard of chilled fresh meat. It showed that, the complex coating solution had obvious preservation effect on chilled fresh meat, and could effectively extend the shelf life of chilled fresh meat to 19 days.