Effects of Lactobionic Acid Compound Preservative on the Quality of Chilled Meat

To explore the effect of lactobionic acid compound preservative on the fresh-keeping effect and quality of chilled meat, lactobionic acid was used as the main raw material and uncoated chilled meat was used as control group, chitosan and tea polyphenols were combined to make the compound preservative. The effects of the compound on the quality of chilled meat were investigated by measuring the sensory, physical and chemical and microbial indexes of chilled meat. The results showed that the logarithm of the total number of chilled meat, the TVB-N value, the TBARs value , and the juice loss rate after treatment with the lactobionic acid compound preservative were significantly lower than those of the control group (P<0.05), and the hardness, elasticity and sensory scoring values were significantly higher than those of the control group (P<0.05). The shelf life of chilled fresh meat could be extended to 9 d after the compound fresh-keeping treatment. Lactobionic acid compound preservative can extend the shelf life of chilled meat, and improve the quality deterioration during refrigeration.