Preservation of Chilled Meat Coated with Polymethoxyl Flavonoid Extract

doi:10.7506/spkx1002-6630-200924106

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 460-463.doi: 10.7506/spkx1002-6630-200924106

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Preservation of Chilled Meat Coated with Polymethoxyl Flavonoid Extract

YAO Xiao-lin1，PAN Si-yi1，ZHANG Xiao-wei1，DUAN Chun-hong2，
WANG Lu-feng1，ZHU Xin-rong1，XU Xiao-yun1,*

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. Department of Bioengineering, Wuhan Bioengineering Institute, Wuhan 430415, China

Received:2009-06-12 Online:2009-12-15 Published:2010-12-29
Contact: XU Xiao-yun1,* E-mail:xuxiaoyun@mail. hzau.edu.cn

Abstract

Abstract:

The preservation effect on chilled meat coated with polymethoxyl flavonoid extract (PMF) was studied. The color, pH, TVB-N, total bacteria counts and Pseudomonas amount of chilled meat was used to evaluate its preservation effect. Results indicated that chilled meat coated with PMF exhibited an obvious fresh-keeping effect and the chilled meat treated by PMF exhibited an attenuated alteration of pH, TVB-N, total bacteria counts and Pseudomonas amount. Moreover, PMF had no effect on color of chilled meat. The shelf life of chilled meat treated with PMF was extended to 8 days.

Key words: polymethoxyl flavonoid, chilled meat, coating preservation, total bacteria counts

CLC Number:

TS205.9

YAO Xiao-lin1，PAN Si-yi1，ZHANG Xiao-wei1，DUAN Chun-hong2，WANG Lu-feng1，ZHU Xin-rong1，XU Xiao-yun1,*. Preservation of Chilled Meat Coated with Polymethoxyl Flavonoid Extract[J]. FOOD SCIENCE, 2009, 30(24 ): 460-463 https://doi.org/10.7506/spkx1002-6630-200924106

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Preservation of Chilled Meat Coated with Polymethoxyl Flavonoid Extract

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