Study on Lipid Oxidative-controlling and Preserving Effects of Natural Antioxidants on Chilled Meat

Abstract

Abstract: Comparison was made between two kinds of natural complex antioixdants (water-solubility and fat-solubility) as oxidative-controlling fluids prepared for the preservation of chilled meat with bee-glue, tea polyphends and rosemary extract respectively. Then the treated meat was packaged with petri dishes or PE film or vacuum-packaging respectively. The results revealed that both of them are useful to control lipid hydrolysis and oxidation, and obviously to reduce the off-odor.The results also showed that the fat soluble antioxidant remarkably keeps microbe growth and prolongs the freshness of the chilled meat, so it is superior to the water soluble antioxidant.It not only prohibits the oxidation of lipid in meat but also keeps well the chilled meat. The vacuunr-packaging with preservatives controlls oxidation and keeps the meat better than the others.

Key words: , chilled pork； natural oxidants； package； lipid oxidation；

HUO Xiao-Na, LI Xing-Min, 南Qing-Xian , Liu-Yi, DU Yan. Study on Lipid Oxidative-controlling and Preserving Effects of Natural Antioxidants on Chilled Meat[J]. FOOD SCIENCE, 2006, 27(7): 240-244.

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Study on Lipid Oxidative-controlling and Preserving Effects of Natural Antioxidants on Chilled Meat

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