Effect of oregano essential oil combined with packaging methods on preservation of chilled mutton
LIU Ting1, ZHANG Rui1, WU Jianping1,2*, GONG Xuyin1, LIANG Tingyu1, GAO Liangshuang1
1(College of Animal Science & Technology, Gansu Agricultural University, Lanzhou 730070, China); 2(Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)
Abstract: This paper aims to explore the combined effect of different concentrations of oregano oil and packaging method (with vacuum and air) on shelf-life and quality of chilled mutton. The experiment design is 2×2 factorial. The combined the concentration of oregano essential oil and different packing methods to research the texture profiles, color, pH, peroxide value (POV), malondialdehyde (MDA), total volatile base-nitrogen (TVB-N) and Total bacteria count (TBC). The results showed that the color (a* value), hardness, springiness, and resilience of the oregano essential oil combined with vacuum packaging groups were significantly greater than the oregano essential oil combined with air packaging groups during storage at 12d (P<0.05). The adhesiveness, POV, MDA, TVB-N and TBC were significantly lower than the oregano essential oil combined with air packaging groups during storage at 12d (P<0.01). Therefore,the combined oregano oil and vacuum packaging method improves the quality and prolongs the storage period of chilled mutton to 12 days.
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2020, Vol. 46 
