Abstract: Foshan Zhati is a traditional special boiled meat product made in Foshan, and its shelf life in the ambient temperatureis very short. On the basis of our pre-research, tea polyphenols and phytic acid were used to treat Zhati in order to extend itsshelf life. The results showed that tea polyphenols presented distinctive antioxidative activity in Zhati and the synergisticantioxidative activity of phytic acid with tea polyphenols was apparently effective.The antioxidative activities of both of 0.05%tea polyphenols and 0.03% phytic acid were correlated with their concentrations of treatment. The shelf life of Zhati treatedin the experiment with vacuum packaging was extended from 2 days to more than 70 days, in the conditions of 35℃ with continuousillumination.

Key words: Tea polyphenols , Phytic acid , Zhati , Antioxidation , Preservation