Optimization of Compound Coating Formulation and Analysis of Texture Change for Cold-fresh Beef

In this study, trehalose, grape seed essential oil, tea polyphenols, and star anise oil were used as edible film solutions to preserve fresh cold beef. Based on the value of volatile nitrogen (TNB-N) in cold beef, based on the single factor test, the response surface method was used to optimize the optimal ratio of the composite coating, and at the same time, the optimal formulation was cooled. Beef was analyzed for texture. The results showed that the order of the influence of each factor on the volatile nitrogen value (TNB-N value) was:trehalose > grape seed oil > tea polyphenols > star anise oil. The best compound coating formulas were:Trehalose 4.5%, grape seed essential oil 0.2%, tea polyphenol 0.2% and star anise essential oil 0.2%. The TVB-N value obtained was 6.809 mg/100 g. Through texture analysis, it was found that after cold storage of fresh beef for 16 days after optimal formulation, the hardness of the fresh beef was slightly lower than that of the fresh beef group, but the adhesiveness increased by 13.4%, while the chewiness and elasticity decreased slightly. Suppression of the increasing in pH of cold fresh beef and the increasing in the total number of cold fresh beef colonies resulted in a longer shelf life of 8 days.