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| Screening the Preservatives for Chilled Meat |
| Ma Mei-hu;Lou Ai-hua;Guo Ai-ling;Gu Ren-yong;Fu Chuan-chang;Cai Zhao-xia;Ge Chang-rong;Li Bin;Lin Qin-lu;Shen Xing-jin;Fang Jin-hua |
| 1.College of Food Science and Technology of Huazhong Agriculture University,Wuhan,430070 2.College of Food Science and Technology of Hunan Agricultural University,Hunan,410128 3.Food Science Institute of Jishou University,Jishou,416000 4.Food College of Yunnan Agricultural University,Kunming,650201 5. Wuhan Zhongliang Meat-Food Stuff Co.,Ltd,wuhan,430070 |
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Abstract Based on lots of literatures,this paper determined GNa solution,nisin and organic acids as three kinds of better preservative of chilled meat in domestic.At the same time,two new formulas GNa-nisin and nisin-Acid groups were designed.The results indicate GNa solution has a better effect on maintaining the sensory indexes of chilled meat,but it has a poor effect on curbing the souring of fat,controlling the total bacteria and the reproduce Escherichia coli.Nisin had a distinct effect on inhibiting the reproduce of G+ bacteria, but it can result in off flavor in meat.Organic acid has a significantly effect on inhabiting the reproduce of Escherichia coli,which result in the meat color deterioration and obviously off flavor.Acid value of fat and amount of H2S can be enhanced as well.The result showed many kinds of preservative used combinative lead to a significantly synergism and a better inhabited bacteria effect.
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2008, Vol. 22 
