Food and Fermentation Industries >

2022 , Vol. 48 >Issue 7: 211 - 218

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027281

Development of a composite biological preservative and its effect on the preservation of chilled donkey meat

  • XING Zhibin ,
  • WU Xiaotong ,
  • LIU Jianzhong ,
  • LIU Jing
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  • 1(School of Life Sciences,Inner Mongolia University,Hohhot 010021,China)
    2(Inner Mongolia Menglu Food Co.Ltd.,Hohhot 010010,China)
    3(Inner Mongolia Vocational College of Commerce,Hohhot 010070,China)

Received date: 2021-03-08

  Revised date: 2021-05-14

  Online published: 2022-04-27

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Abstract

Donkey meat is a perishable product due to the high content of unsaturated fatty acids, however, under the actions of enzymes and microorganisms, it would result in quality deterioration even though at 0-4 ℃. In order to prolong the preservation effect and shelf life of chilled donkey meat, the concentration ratio of preservatives was optimized. After analyzing the dominant microflora of chilled donkey meat during storage, L9(33) orthogonal experiment was designed to obtain the compound biological preservatives by selecting polylysine, nisin, chitosan and D-sodium erythorbate as the preservative components. The total bacterial count (TNC), volatile basic nitrogen (TVB-N), pH and sensory quality of chilled donkey meat treated with compound biological preservative from 0 d to 18 d were detected, and the microstructure of muscle tissue was observed. Under the conditions of 0.02% polylysine, 0.06% nisin, 1.5% chitosan and 0.1% D-isoascorbate sodium, the preservative could effectively inhibit the growth of microorganisms, stabilize the quality of products and the shelf life of chilled donkey meat reached 18 days. These results showed that compound preservative agents can enhance the preservative effect of chilled donkey meat, and provide theoretical support for transportation and preservation of chilled donkey meat.

Key words： compound biological preservative; chilled donkey meat; dominant bacterial phase; preservation effect; product quality

Cite this article

XING Zhibin , WU Xiaotong , LIU Jianzhong , LIU Jing . Development of a composite biological preservative and its effect on the preservation of chilled donkey meat[J]. Food and Fermentation Industries, 2022 , 48(7) : 211 -218 . DOI: 10.13995/j.cnki.11-1802/ts.027281

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