Method for conducting bacteriostasis and fresh-keeping on fresh conditioned pork by means of compound plant polyphenol

Abstract

The invention discloses a method for conducting bacteriostasis and fresh-keeping on fresh conditioned pork by means of compound plant polyphenol, and belongs to the technical field of fresh meat bacteriostasis. Edible salt, tea polyphenol and grape seed extract are mixed evenly, under a sterile condition, a mixture of the edible salt, the tea polyphenol and the grape seed extract is evenly smearedon the surface of the fresh conditioned pork for conducting bacteriostasis and fresh-keeping on the fresh conditioned pork, and a response surface test is conducted on a bacteriostasis and fresh-keeping effect to determine the tea polyphenol amount, the grape seed amount and the edible salt amount. According to the method for conducting bacteriostasis and fresh-keeping on the fresh conditioned pork by means of the compound plant polyphenol, through the tea polyphenol and the grape seed extract, bacteriostasis is conducted on the fresh conditioned pork, growth of brochothrix thermosphacta, pseudomonas, enterobacteriaceae and staphylococcus in a storage process of the fresh conditioned pork can be significantly inhibited, the tea polyphenol and the grape seed extract have a significant inhibiting effect on volatile amino nitrogen, and a pH, the hardness and an a value of the fresh conditioned pork in the storage process can be maintained, so that the product storage quality is maintained.

Description

technical field [0001] The invention relates to an antibacterial and fresh-keeping method for fresh conditioned pork, in particular to a bacteriostatic and fresh-keeping method for fresh conditioned pork by using compound plant polyphenols, and belongs to the technical field of fresh meat antibacterial. Background technique [0002] At present, the biological safety problem is one of the main food safety problems of fresh meat products such as livestock, poultry and fish. The main problem is the excessive and illegal addition of pathogenic microorganisms and preservatives. Food safety problems caused by pathogenic microorganisms Widely present in the entire fresh meat slaughtering and sales chain. According to the dietary habits of Chinese residents, meat products such as livestock, poultry, and fish are mainly sold fresh. Most of the sales places are farmers’ markets, and they are placed after slaughter. 1. The selling time is long. Due to the crowded environment, poor sani...

AI Technical Summary

Problems solved by technology

[0002] At present, the biological safety problem is one of the main food safety problems of fresh meat products such as livestock, poultry and fish. The main problem is the excessive and illegal addition of pathogenic microorganisms and preservatives. Food safety problems caused by pathogenic microorganisms Widely present in the entire fresh meat slaughtering and sales chain. According to the dietary habits of Chinese residents, meat products such as livestock, poultry, and fish are mainly sold fresh. Most of the sales places are farmers’ markets, and they are placed after slaughter. 1. The selling time is long. Due to the crowded environment, poor sanitation and ventilation conditions, and high temperature and humidity in most farmers’ markets, the freshness of the fresh meat in the sale gradually decreases with the extension of time, and the sensory properties change significantly. even corrupt

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