Abstract: This paper aims to study the preservation effect of compound natural preservatives on cooling mutton, in order to replace the use of traditional chemical preservatives in cooling mutton preservation. Four natural preservatives of chitosan, tea polyphenol, natamycin and spices (thyme and clove) were used as the basic components of the composite preservative. The antibacterial effect of natural preservatives was explored by the Oxford cup method and passed. And through the response surface analysis method, determine the best formula of the composite preservative. The chilled mutton was smeared with this formula composite preservative, and a control group was set up to determine the total number of colonies, volatile base nitrogen (TVB-N value), pH, juice loss rate, cooking loss rate, shear force, color (L*, a*, b*, c*, h°) and other indicators. The results indicated that the optimal formula was 0.18% chitosan, 0.28% tea polyphenol, 0.04% natamycin, and 4.44% spice. Analysis of physical and chemical indicators shows that the composite preservative can extend the shelf life of the chilled mutton to more than 15d, and has a favorable effect on the quality of the chilled mutton. Overall, the composite preservative has a significant effect on the preservation of mutton, which can provide technical reference and basis for the development and production of cooled mutton composite natural preservative.
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2020, Vol. 46 
