|
|
|
| Evaluating the Effect of Natural Preservatives on the Preservation of Chilled Pork based on Fuzzy Mathematics |
| ZHAN Yi, SUN Jinsong, LIU Yang, XIAO Longquan, WANG Xinhui |
| 1.School of Tourism and Cultural Industry, Chengdu University, Chengdu 610100, China; 2.School of Food and Bioengineering, Chengdu University, Chengdu 610100, China |
|
|
|
|
Abstract In order to explore the effect of natural preservatives on chilled meat preservation, comprehensive sensory evaluation of chilled pork treated with different natural preservatives was carried out using fuzzy mathematics, and changes in total volatile basis nitrogen (TVB-N) content, pH value and total viable count (TVC) were measured to verify the scientificity and rationality of the fuzzy comprehensive sensory evaluation method. It was found that the shelf life of chilled pork could be prolonged by adding tea polyphenols, nisin, trehalose, natamycin or chitosan. Among these, trehalose was the most effective, which could prolong the shelf life up to about 8 days, followed by tea polyphenols, nisin and natamycin, resulting in a shelf life of about 7 days. The shelf life of chitosan-treated pork was about 6 days. By analyzing the correlation between spoilage indexes and sensory score, it was found that TVB-N content and TVC were significantly negatively correlated with sensory evaluation with absolute values of correlation coefficient greater than 0.9, which indicates that the fuzzy comprehensive sensory evaluation method is scientific and reasonable.
|
|
|
|
|
|
|
|
|
|
|
2020, Vol. 34 
