Study on Optimum Combination of Nisin,Tea Polyphenols and Chitosan in Preservation of Chilled Mutton Using Response Surface Methodology

Abstract

Abstract: The percentages of Nsin,tea polyphenols and chitosan in the preservation of chilled mutton were optimized using the response surface methodology with the application of SAS software. Vacuum packaged chilled mutton was stored at 3±1 ℃ and treated with preservatives consisting of Nisin,tea polyphenols and chitosan. Total volatile basic nitrogen(TVB-N) values of samples were determined after three weeks. Results showed that antimicrobial efficiencies of Nisin are better than those of tea polyphenols and chitosan. There is extremely significant synergy between Nisin and chitosan(p<0.01). No significant synergies are observed between tea polyphenols and Nisin(p>0.05) and between ten polyphenolsand chitosan(p>0.05). The optimum compound antimicrobial is the combination of 0.137% Nisin,1.395% chitosan and 0.158% tea polyphenols.

Key words: response surface methodology, chilled mutton, preservation, optimization

YU Jian-Liang, HE Jia-Liang, YU Xiu, LI Kai-Xiong. Study on Optimum Combination of Nisin,Tea Polyphenols and Chitosan in Preservation of Chilled Mutton Using Response Surface Methodology[J]. FOOD SCIENCE, 2008, 29(12): 712-716.

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Study on Optimum Combination of Nisin,Tea Polyphenols and Chitosan in Preservation of Chilled Mutton Using Response Surface Methodology

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