Optimization of Ratio of Natural Preservative Agents and its Effect on the Beef Preservation Effect
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Abstract:
Beef is rich in nutrition and delicious taste, which is susceptible to microbial contamination and deterioration during storage. In order to extend the shelf life of cold fresh beef, the research of natural antibacterial agent become the focus because of the characteristic of the non-toxic, health and safety. In this paper, the effects of three kinds of antibacterial agents including tea polyphenols, nisin, chitosan were tested to obtain the suitable bacteriostatic concentration through the single factor experiment. with Escherichia coli and staphylococcus aureus as the object bacteria to research and bacteriostatic circle diameter as testing indicators. And the synergy bacteriostatic ratio of three kinds of natural fresh-keeping agents was optimized by orthogonal experiment design. The bacteriostatic effect of the natural preservative agent on chilled beef was researched using chilled beef without preservativeas the control. Research results showed that the optimum proportion was tea polyphenols of 0.10%, chitosan of 1.0%, and nisin of 0.08%. The antistaling agent could extend the shelf life of chilled beef from the 5 d to 11 d. The test developed the natural antistaling agent of cold fresh beef, which would provide certain technical guidance for the development of beef industry.
