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| Effect of Natural Preservatives on Preservation of Chilled Venison |
| SHI He;HU Tie-jun;QIN Feng-xian;YAN Xiao-xia;LIU Jing;WANG Zhao-hui;ZHANG Feng-kuan;WU Jun;YOU Li-xin;SONG Ji-wei;CHEN Hai-yan;YU Yan;LIU Fang;MA Jin-xi;ZHANG Tie-hua |
| 1. College of Agriculture, Yanbian University, Yanji 133002, China; 2.The Research Center of Deer Industry of Jilin Province,
Changchun 130600, China; 3.The Entry-Exit Inspection and Quarantine Bureau, Changchun 130062, China; 4. College of Food
Science and Engineering, Agricultural University of Jilin, Changchun 130033, China; 5. College of Organism and Food,
Changchun University of Science and Technology, Changchun 130600, China; 6. College of Quartermaster Technology, Hepling
Campus Jilin University, Changchun 130033, China |
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Abstract The natural preservatives tea polyphenols, clove extract, cinnamon extract were selected for combined use on chilled venison and their levels were optimized by combined use of one-factor-at-a-time and orthogonal array designs. The results from this study indicated that the optimal preservative for chilled venison contained 16 g/100 mL cinnamon extract, 4 g/100 mL clove extract and 12 g/100 mL tea polyphenols, which could prolonged the shelf life to 50 d.
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2014, Vol. 28 
