Relationship Between Natural Preservatives and Cooling Storage Characteristics of Beef
ZHANG Man, ZHOU Guang-hong, XU Xing-lian(Agricultural and Animal Products Processing and Quality Control Open Laboratory of Agriculture Ministry, Nanjing Agriculture University, Nanjing, 210095, China)
The changes of fat oxidation have been examined during storage of cooled beef after adding tea polyphenol, L-ascorbic acid and BHT in it. The results showed that anti-oxidation effect of tea polyphenol was the best, BHT next, and L-ascorbic acid the worst. The experiments with 0.1%, 0.2% and 0.3% of tea polyphenol, 0.5%, 1.0% and 1.5% of shell polysaccharide and 0.05%, 0.1%, 0.15% and 0.2% of potassium sorbate revealed that all groups of tea polyphenol and shell polysaccharide had an ideal inhibited effect on spoilage organisms (Staphylococcus aureus G~+, E. coli G~-, Fluorescence Pseudomonas G~-, Ccheese Llactobacillus G~+, Pplant Lactobacillus G~+) and can be combined to use.