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| Fresh-keeping Effect of Bamboo Leaf-derived Antioxidant on Chilled Mutton |
| SUN Li-na;JIN Ye |
| College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China |
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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.
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2011, Vol. 25 
