STUDY ON TECHNIQUE OF FRESH-KEEPING OF CHILLED-PORK

For searching a natural, safe and available fresh-keeping agent of chilled-pork, this article selected three natural materials: tea polyphenols, Nisin and chitosan to make a natural fresh-keeping film, together with the vacuum packaging technique to carry out a research on pre-serveing freshness of chilled-pork. The indexes of the chilled-pork, such as coloby count, pH and TVB-N were assayed. Mainly, by means of TVB-N the final fresh degree was judged and fixed. The results showed: when the three fresh-keeping agents were single used, they all had a certain fresh-keeping effect. When they were mixed together, in group 3 and group 5 of the experiment, the validity of the cooled pork was over 15d, in comparison with 7d for control. Meanwhile, the validity of the cooled pork in group 5 was 21d, much longer than any other groups evidently.