CN109042830A - It is a kind of using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method - Google Patents
It is a kind of using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a kind of using compound botanical polyphenol to the bacteriostasis, preservation method of fresh conditioning pork, belong to the antibacterial technical field of fresh meat, salt, tea polyphenols and grape seed extract are uniformly mixed, aseptically, it is mixed the surface that object is uniformly applied to fresh conditioning pork, bacteriostasis, preservation is carried out to fresh conditioning pork, and response surface design test is carried out to bacteriostasis, preservation effect, determines tea polyphenols additive amount, grape pip additive amount and salt additive amount.The present invention carries out fresh conditioning pork by tea polyphenols and grape seed extract antibacterial, the dead circumfili bacterium of fresh conditioning pork heat in storage, pseudomonad, enterobacteria and staphylococcic growth can be significantly inhibited, there is significant ground inhibiting effect to volatility ammonia nitrogen, and it is able to maintain that pH, hardness and a value of the fresh conditioning pork in storage, keeps product storage quality.
Description
Technical field
The present invention relates to a kind of bacteriostasis, preservation methods of fresh conditioning pork, more particularly to a kind of more using compound botanical
Phenol belongs to the antibacterial technical field of fresh meat to the bacteriostasis, preservation method of fresh conditioning pork.
Background technique
Currently, biological safety problem is one of the main problem of the fresh meat products food safety such as livestock and poultry fish, so that
Based on the excess of characteristic of disease microorganism and preservative and illegal addition, the food-safety problem as caused by pathogenic microorganisms is entirely being given birth to
Fresh meat class butcher and distribution chain in be widely present, according to the dietary of China resident, the meat products such as poultry, fowl, fish mainly with
Based on fresh sale, selling place is mostly the market of farm produce, and kill after put, on-sale date it is longer, due to most of market of farm produces
Environment is crowded, sanitary condition, ventilation condition are poor, and temperature, humidity are high, with the extension of time, the fresh meat freshness in selling
It is gradually reduced, significant change or even putrid and deteriorated occurs for sensory properties.
Animal after butchering loses defensive enginery, breeds rapidly after microorganism invasion tissue, during processing, selling
Easily microbial contamination, the problems such as causing microorganism exceeded, putrid and deteriorated, it is a variety of for participating in the microorganism of meat decay process
Multiplicity, generally common are: saprophytic microbe and pathogenic microorganism, saprophytic microbe include bacterium, saccharomycete and mould,
Meat by its pollution, to occur putrid and deteriorated ratio very high, such as husky in addition, ill domestic animal, fowl, fish may have various pathogens
Door Salmonella, staphylococcus aureus, Escherichia coli, mycobacterium tuberculosis, bacillus anthracis and Brucella etc., their main shadow
Ringing and not lying in keeps fresh meat putrid and deteriorated, the serious is spreading the disease, causes to poison by food.
Food-borne virus is paid more and more attention in recent years, due in environment water, food etc. by virus pollution and cause disease
The case of disease frequently occurs in the world, and the World Health Organization can directly be contacted by people and be propagated or indirectly to be contaminated
Water, the virus definition that food is carrier diffusion be food-borne virus, mainly include norovirus, rotavirus, astrovirus
With hepatitis A virus etc., infective doses of these viruses are often very low, very strong in vitro viability, to it is various it is physical and chemical because
Son has stronger resistance, and is also easy to produce variation.
Microbial contamination is to influence one of the principal element of food safety, and the effect of preservative is to kill or inhibit microorganism
Growth and breeding, to prevent the biology corruption of tissue infection and substance, food production, in the process of circulation because of the dirt of microorganism
Dye will cause putrid and deteriorated, and the addition of preservative is necessary, however inspects food by random samples and refer to again and again in preservative project or microorganism
It puts on and goes wrong, it is exceeded to use and add the case where forbidding the preservative for food and remain incessant after repeated prohibition, but circulation sale process
In microorganism, especially spoilage organisms and pathogenic bacteria are still the main reason for causing food safety Quality Accident, therefore, such as
What carries out antibacterial being a urgent problem to be solved to fresh meat.
Summary of the invention
The main object of the present invention is to provide for a kind of antibacterial guarantor using compound botanical polyphenol to fresh conditioning pork
Fresh method carries out fresh conditioning pork by tea polyphenols and grape seed extract antibacterial.
The purpose of the present invention can reach by using following technical solution:
It is a kind of using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method, by salt, tea polyphenols and grape
Seed extract is uniformly mixed, and aseptically, the surface that object is uniformly applied to fresh conditioning pork is mixed, to fresh tune
It manages pork and carries out bacteriostasis, preservation, and response surface design test is carried out to bacteriostasis, preservation effect, determine that tea polyphenols additive amount, grape pip add
Dosage and salt additive amount.
The bacteriostasis, preservation method, specifically comprises the following steps:
Step 1: fresh conditioning pork being aseptically cut into the thin slice of thickness 1.0cm, is taking for 5cm with diameter
Sample device is sampled；
Step 2: after mixing by a certain amount of salt, tea polyphenols, grape seed extract, aseptically uniformly applying
It smears in the surface of fresh conditioning pork, it is spare to be placed in 4 DEG C of storages in freshness protection package；
Step 3: the additive amount of fixed a certain amount of salt and grape seed extract adjusts the additive amount of tea polyphenols, detects
The situation of change of fresh conditioning pork total plate count and Volatile Base Nitrogen when storing 1,3,5,7,9d；
Step 4: fixed a certain amount of salt and tea polyphenols additive amount adjust the additive amount of grape seed extract, detection life
The situation of change of fresh conditioning pork total plate count and Volatile Base Nitrogen when storing 1,3,5,7,9d；
Step 5: according to the total plate count and Volatile Base Nitrogen situation of change in step 3 and step 4, by a certain amount of food
Salt, tea polyphenols and grape seed extract after mixing, are aseptically uniformly applied to the surface of fresh conditioning pork, set
4 DEG C of storages are spare in freshness protection package；
Step 6: the fresh conditioning pork for adding tea polyphenols, grape seed extract is placed under the conditions of 4 DEG C and stores 0 respectively,
1,3,5,7,9,11d, detect the microorganism in storage in live fresh pork, pH, redness, texture, TVBN, sense organ respectively and comment
The variation divided, using fresh conditioning pork as control group；
Step 7: carrying out response surface design test according to testing result in step 6, and to testing result, Choice Theory is optimal
The mixed proportion of salt, tea polyphenols and grape seed extract, then theoretical optimal mixed proportion is optimized, it determines best mixed
Composition and division in a proportion example.
Further, in the step 3, fixed salt additive amount is 1.5g/100g, and grape seed extract additive amount is
6mg/100g, tea polyphenols additive amount be respectively 3mg/100g, 6mg/100g, 9mg/100g, 12mg/100g, 15mg/100g,
18mg/100g。
Further, in the step 4, fixed salt additive amount is 1.5g/100g, and tea polyphenols additive amount is 9mg/
100g, grape seed extract additive amount be respectively 3mg/100g, 6mg/100g, 9mg/100g, 12mg/100g, 15mg/100g,
18mg/100g detects the situation of change of fresh conditioning pork total plate count and Volatile Base Nitrogen when storing 1,3,5,7,9d.
Further, in the step 5, according to the total plate count and Volatile Base Nitrogen variation feelings in step 3 and step 4
Condition, after mixing by 1.7g/100g salt, 13.3mg/100g tea polyphenols, 10.6mg/100g grape seed extract, sterile
Under the conditions of be uniformly applied to it is fresh conditioning pork surface, it is spare to be placed in 4 DEG C of storages in freshness protection package.
Further, in the step 7, response surface design test is carried out to testing result, with tea polyphenols additive amount, grape pip
Additive amount and salt additive amount are experimental factor, are indicated respectively with X1, X2, X3, comprehensive experiment of single factor result and value, three
The value range of a factor is respectively that X1 is 9-15mg/100g, X2 6-12mg/100g, X3 1.0-2.0%, with fresh pig
Total plate count and Volatile Base Nitrogen of the meat when storing 7d are response, and it is bent to design response by Design-expert8.0.6
Face experiment.
Further, in the step 7, response surface design experiment is designed by Design-expert8.0.6, is constructed with bacterium
The regression equation for falling sum and TVBN target value is as follows:
Y1=20.209-1.682 × X1-0.259 × X2-4.324 × X3+0.011 × X1X2+0.218 × X1X3-3.33
×10-3×X2X3+0.045×X12+4.500×10-3×X22+0.422×X32；
Y2=74.416-6.347 × X1-1.356 × X2-16.694 × X3+0.055 × X1X2+0.708 × X1X3+
0.183×X2X3+0.172×X12+0.019×X22+1.57×X32；
In formula, Y1 is total plate count；Y2 is Volatile Base Nitrogen；X1 is tea polyphenols additive amount, X2 be grape pip additive amount,
X3 is salt additive amount.For the accuracy of the quadratic regression model constructed in verification test, respectively to the different coefficients of equation
Carry out significance test.
Further, in the step 7, the mixing ratio of the optimal salt of Choice Theory, tea polyphenols and grape seed extract
Example are as follows: tea polyphenols additive amount is 13.30mg/100g, grape seed extract additive amount is 10.64mg/100g, salt additive amount is
1.70%, live fresh pork is obtained under this condition when storing 7d, and total plate count is 3.79lg/ (CFU/g), Volatile Base Nitrogen is
11.30mg/100g, to the result of theoretical optimal blend proportion optimization are as follows: grape seed extract additive amount is 10.6mg/
100g。
Further, when polyphenol content is 9-12mg/100g, and grape seed extract additive amount is 6-12mg/100g,
Fresh conditioning pork has comparatively ideal fresh-keeping effect.
Further, when tea polyphenols additive amount is 13.30mg/100g, grape seed extract additive amount is 10.60mg/
When 100g, salt additive amount are 1.70g/100g, live fresh pork waits total plate count in storage 7d and is 3.67lg/ (CFU/g), volatilizees
Property alkali nitrogen be 11.06mg/100g.
Advantageous effects of the invention:
1, it is provided by the invention using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method, tea polyphenols, ginger
Flavine, grape seed extract, rosemary Four Plants polyphenol have apparent killing to staphylococcus aureus and Escherichia coli
Effect, and with the increase of plant polyphenol additive amount and the extension of sterilizing time, the killing effect is also significant (P < 0.05)
Increase.Wherein, grape seed extract is most strong to the killing effect of staphylococcus aureus, and killing of the tea polyphenols to Escherichia coli
It acts on best.Compounding tea polyphenols and grape seed extract have significant (P < 0.05) to staphylococcus aureus and Escherichia coli
Killing effect, the cell membrane of bacterium can be damaged by showing as compound botanical polyphenol, to achieve the purpose that sterilization；And work as complex tea
Polyphenol and grape seed extract additive amount are more than 1.2mg/mL, sterilizing time when being 7.0h, and the quantity of two kinds of bacterium drops in system
Down to 0.
2, it is provided by the invention using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method, experiment of single factor
The result shows that different tea polyphenols and grape seed extract additive amount can reduce bacterium colony of the fresh conditioning pork in storage
Sum and TVBN, and polyphenol content is 9-12mg/100g, it is fresh when grape seed extract additive amount is 6-12mg/100g
Conditioning pork has comparatively ideal fresh-keeping effect.Response surface design test result show when tea polyphenols additive amount be 13.30mg/100g,
When grape seed extract additive amount is 10.60mg/100g, salt additive amount is 1.70%, live fresh pork waits bacterium colony in storage 7d
Sum is 3.67lg/ (CFU/g), Volatile Base Nitrogen 11.06mg/100g, and significant (P < 0.05) is lower than control group, illustrates to try
Three factor additive amounts for testing middle optimization are accurate and reliable, can be used for the preservation and freshness of fresh conditioning pork.
3, it is provided by the invention using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method, compound tea polyphenols
With grape seed extract can significantly inhibit the dead circumfili bacterium of (P < 0.05) fresh conditioning pork heat in storage, pseudomonad,
Enterobacteria and staphylococcic growth, to reduce micro organism quantity of the fresh conditioning pork in storage；In addition, right
Volatility ammonia nitrogen in the fresh raw storage journey of conditioning pork has (P < 0.05) inhibiting effect significantly, and is able to maintain that fresh
PH, hardness and a value of the pork in storage are improved, product storage quality is kept.Compared with the control group, tea polyphenols are compounded
Significantly (P < 0.05) the fresh sensory evaluation scores for improving pork can be improved with grape seed extract, to extend fresh processed meat products
Shelf-life to 7d.
Detailed description of the invention
Fig. 1 be it is according to the invention using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method one preferably
Additive amount and total plate count relational graph of the tea polyphenols of embodiment to the inhibiting effect of fresh conditioning pork total plate count and TVBN；
Fig. 2 be it is according to the invention using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method one preferably
The tea polyphenols of embodiment close the additive amount and Volatile Base Nitrogen of the inhibiting effect of fresh conditioning pork total plate count and TVBN
System's figure；
Fig. 3 be it is according to the invention using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method one preferably
Additive amount and total plate count of the grape seed extract of embodiment to the inhibiting effect of fresh conditioning pork total plate count and TVBN
Relational graph；
Fig. 4 be it is according to the invention using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method one preferably
Additive amount and volatile salts of the grape seed extract of embodiment to the inhibiting effect of fresh conditioning pork total plate count and TVBN
Base nitrogen relational graph；
Fig. 5 be it is according to the invention using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method one preferably
Interaction influence figure of the tea polyphenols and salt of embodiment to fresh conditioning pork total plate count；
Fig. 6 be it is according to the invention using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method one preferably
Interaction influence figure of the tea polyphenols and salt of embodiment to fresh conditioning pork total plate count；
Fig. 7 be it is according to the invention using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method one preferably
Interaction influence figure of the tea polyphenols and salt of embodiment to fresh conditioning pork Volatile Base Nitrogen；
Fig. 8 be it is according to the invention using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method one preferably
Interaction influence figure of the tea polyphenols and salt of embodiment to fresh conditioning pork Volatile Base Nitrogen；
Fig. 9 be it is according to the invention using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method one preferably
Storage time and total plate count of the tea polyphenols and grape seed extract of embodiment to the effect of fresh conditioning pork total plate count
Relational graph；
Figure 10 be it is according to the invention using compound botanical polyphenol to the one excellent of the bacteriostasis, preservation method of fresh conditioning pork
The tea polyphenols and grape seed extract for selecting embodiment are to the storage time and the dead ring of heat of the effect of fresh conditioning pork total plate count
Silk bacterium number relational graph；
Figure 11 be it is according to the invention using compound botanical polyphenol to the one excellent of the bacteriostasis, preservation method of fresh conditioning pork
The tea polyphenols and grape seed extract for selecting embodiment are to the storage time and false unit cell of the effect of fresh conditioning pork total plate count
Bacterium number relational graph；
Figure 12 be it is according to the invention using compound botanical polyphenol to the one excellent of the bacteriostasis, preservation method of fresh conditioning pork
Select the storage time and long bacillus of the tea polyphenols and grape seed extract of embodiment to the effect of fresh conditioning pork total plate count
Number relational graph；
Figure 13 be it is according to the invention using compound botanical polyphenol to the one excellent of the bacteriostasis, preservation method of fresh conditioning pork
Select embodiment tea polyphenols and grape seed extract to it is fresh conditioning pork total plate count effect storage time and grape ball
Bacterium number relational graph；
Figure 14 be it is according to the invention using compound botanical polyphenol to the one excellent of the bacteriostasis, preservation method of fresh conditioning pork
The tea polyphenols and grape seed extract for selecting embodiment are to the fresh action diagram for improving pork pH；
Figure 15 be it is according to the invention using compound botanical polyphenol to the one excellent of the bacteriostasis, preservation method of fresh conditioning pork
The tea polyphenols and grape seed extract for selecting embodiment are to the fresh action diagram for improving pork color difference；
Figure 16 be it is according to the invention using compound botanical polyphenol to the one excellent of the bacteriostasis, preservation method of fresh conditioning pork
The tea polyphenols and grape seed extract for selecting embodiment are to the fresh action diagram for improving pork hardness；
Figure 17 be it is according to the invention using compound botanical polyphenol to the one excellent of the bacteriostasis, preservation method of fresh conditioning pork
The tea polyphenols and grape seed extract for selecting embodiment are to the fresh action diagram for improving pork TVBN；
Figure 18 be it is according to the invention using compound botanical polyphenol to the one excellent of the bacteriostasis, preservation method of fresh conditioning pork
Select embodiment tea polyphenols and grape seed extract to it is fresh conditioning pork organoleptic quality redness action diagram；
Figure 19 be it is according to the invention using compound botanical polyphenol to the one excellent of the bacteriostasis, preservation method of fresh conditioning pork
Select embodiment tea polyphenols and grape seed extract to it is fresh conditioning pork organoleptic quality smell action diagram；
Figure 20 be it is according to the invention using compound botanical polyphenol to the one excellent of the bacteriostasis, preservation method of fresh conditioning pork
Select embodiment tea polyphenols and grape seed extract to it is fresh conditioning pork organoleptic quality viscosity action diagram；
Figure 21 be it is according to the invention using compound botanical polyphenol to the one excellent of the bacteriostasis, preservation method of fresh conditioning pork
Select embodiment tea polyphenols and grape seed extract to it is fresh conditioning pork organoleptic quality whole acceptance action diagram.
Specific embodiment
To make the more clear and clear technical solution of the present invention of those skilled in the art, below with reference to examples and drawings
The present invention is described in further detail, and embodiments of the present invention are not limited thereto.
It is provided in this embodiment it is a kind of using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method, will eat
Salt, tea polyphenols and grape seed extract are uniformly mixed, and aseptically, are mixed object and are uniformly applied to fresh conditioning pork
Surface, to fresh conditioning pork carry out bacteriostasis, preservation, and to bacteriostasis, preservation effect carry out response surface design test, determine tea polyphenols
Additive amount, grape pip additive amount and salt additive amount.
Material and reagent:
Fresh conditioning pork (composite aromatic condiment 1.5%, sucrose 1.4%), Jiangsu Yu Run meat product Co., Ltd；Tea is more
Phenol, grape seed extract, Shaanxi Sen Fu natural product Co., Ltd；Biotechnology is won in plate count plating medium, Qingdao sea
Co., Ltd；Xiaohua tablet (5.5g potassium sulfate and 0.5g anhydrous cupric sulfate) Foss analysis instrument company of Denmark；Other are all not to arrange
Reagent is all that analysis is pure out, is bought from Sigma Co., USA and Chinese medicines group chemical reagent Beijing Co., Ltd.
Instrument and equipment:
Shimadzu Corporation of AUY120 type electronic balance Japan
SW-CJ-1FD type single single side clean work station Purifying Equipment Co., Ltd., Suzhou
Shimadzu Corporation of UV-2600 ultraviolet-visible spectrophotometer Japan
Beckman company of the Allegra-64R tabletop refrigerated centrifuge U.S.
NHWY-200B desk-top total temperature constant-temperature table Changzhou Nuo Ji Instrument Ltd.
2300 type KjeltecTM Protein Analyzer Denmark Foss analysis instrument companies；
Digesting-KDN-04 Denmark Foss analysis instrument company.
Feedstock processing:
Fresh conditioning pork is aseptically cut into the thin slice of thickness 1.0cm, with diameter be 5cm sampler into
Row sampling (about 10g/ piece).Then according to experimental design by required salt, tea polyphenols, grape seed extract after mixing,
It is aseptically uniformly applied to the surface of fresh conditioning pork, it is spare to be placed in 4 DEG C of storages in freshness protection package.
Single factor experiment:
In the present embodiment, tea polyphenols: fixed salt additive amount is 1.5%, and grape seed extract additive amount is 6mg/
100g, tea polyphenols additive amount are respectively 3,6,9,12,15,18mg/100g, detect fresh conditioning pork and are storing 1,3,5,7,9d
When total plate count and Volatile Base Nitrogen situation of change.
In the present embodiment, grape seed extract: fixed salt additive amount is 1.5%, and tea polyphenols additive amount is 9mg/
100g, grape seed extract additive amount are respectively 3,6,9,12,15,18mg/100g, detect fresh conditioning pork store 1,3,
5, when 7,9d total plate count and Volatile Base Nitrogen situation of change.
Response surface design tests experimental design:
Using tea polyphenols additive amount, grape pip additive amount and salt additive amount as experimental factor, respectively with X1, X2, X3 table
Show, comprehensive experiment of single factor result and bibliography value [55,56], the value range of three factors are respectively X1:9-15mg/
100g, X2:6-12mg/100g, X3:1.0-2.0%, with total plate count and Volatile Base Nitrogen of the live fresh pork when storing 7d
For response, response surface design experiment is designed by Design-expert8.0.6, is specifically shown in Table 1.
1 factor of table coding and level
In the present embodiment, under the conditions of the fresh conditioning pork for adding tea polyphenols, grape seed extract being placed in 4 DEG C respectively
Store 0,1,3,5,7,9,11d, detect respectively in storage in live fresh pork microorganism (total plate count, pseudomonad,
Hot dead circumfili bacterium, staphylococcus, enterobacteriaceae), the variation of pH, redness (a value), texture (hardness), TVBN, sensory evaluation scores, with
Fresh conditioning pork is control group.
Total plate count measurement:
Required fresh conditioning pork sample 20.00g is weighed under aseptic condition and is shredded and is placed in sterile bag, is added
200mL physiological saline pats 3min, microorganism first gradient dilute sample (10-1) as in live fresh pork using homogenizer；
It then draws the above-mentioned sample of 10mL to be added in the physiological saline of 9mL, high speed, which is shaken, to be uniformly mixed, as the second gradient dilution sample
Product (10-2)；It repeats the operation and obtains the dilute sample of different gradients (10-3,10-4,10-5).Take 3 acceptable diluent degree
The even 100 μ L of liquid of sample is coated in different plates, flat-plate bacterial colony number is recorded, in terms of CFU/g.
Volatile Base Nitrogen measurement:
According to Protein Analyzer specified in the measurement of Volatile Base Nitrogen in 2016 food of GB5009.228-
Method measures the content of Volatile Base Nitrogen in sample.
Data processing:
All data carry out statistical disposition using MicrosoftExcel, carry out ANOVA analysis with SAS9.2, difference is average
Significance test of difference (n=3) is carried out using LSD method between value.
In the present embodiment, when fixed salt additive amount is 1.5%, when grape seed extract additive amount is 6mg/100g,
Different tea polyphenols additive amounts are shown in Fig. 1 to the influence of total plate count and Volatile Base Nitrogen variation in fresh conditioning pork storage
And Fig. 2.It can be seen from the figure that the micro organism quantity in fresh conditioning pork is continuously increased, especially with the extension of storage time
It is increase trend of the total plate count when storing 5-9d, in product in significant (P < 0.05)；In addition, in fresh conditioning pork
Bacterium colony in storage, with the increase (3-12mg/100g) of tea polyphenols additive amount, compared with control group (CK), in product
Total significant (P < 0.05) reduces；When continuing to increase to 15mg/100g with tea polyphenols additive amount, in different fresh conditioning porks
Total plate count decreasing trend gradually slow down, and when tea polyphenols additive amount is 15-18mg/100g, the bacterium colony in product is total
Number is without significant (P > 0.05) difference.In addition, it can be seen from the figure that when tea polyphenols additive amount be 0-9mg/100g when, fresh tune
Managing pork total plate count after storing 7d is more than 6.0lgs, and when tea polyphenols additive amount is more than 9mg/100g, fresh conditioning pig
Meat occurs rotten when storing 7-9d.
In the present embodiment, for Volatile Base Nitrogen, as tea polyphenols add in fresh conditioning pork storage
The increase (3-12mg/100g) of amount, in the decreasing trend of significant (P < 0.05), when tea polyphenols additive amount is more than 12mg/100g,
Volatile Base Nitrogen variation tendency in fresh conditioning pork is without significant (P > 0.05) difference.Therefore, it can be seen that reasonable tea
Polyphenol additive amount can significantly improve the storage fresh-keeping effect of fresh conditioning pork, and the fresh-keeping effect of comprehensive tea polyphenols selects tea more
Phenol content is that 9-12mg/100g carries out follow-up test.
In the present embodiment, Volatile Base Nitrogen index is to evaluate the important indicator of live fresh pork quality, in national standard
Specified in fresh meat Volatile Base Nitrogen it is online be 30mg/100g.In fresh meat storage, protein oxidation,
Microorganism growth etc. is the main reason for causing the increase of such index.In addition, part bacteriostasis, preservation agent itself may also will lead to
Accumulation of the Volatile Base Nitrogen in fresh meat.Therefore, TVB-N content is inhibited to have to fresh meat fresh-keeping effect is improved
Important meaning.
In the present embodiment, it is 1.5% that salt additive amount is fixed in the present embodiment, and tea polyphenols additive amount is 9mg/100g
When, shadow of the different grape seed extract additive amounts to fresh conditioning pork total plate count and Volatile Base Nitrogen in storage
It rings result and sees Fig. 3 and Fig. 4.It can be seen from the figure that when grape seed extract additive amount is more than 6mg/100g, fresh conditioning pig
For meat when storing 1-5d, total plate count and Volatile Base Nitrogen numerical value are relatively low, respectively lower than 4logs and 20mg/100g,
Continue to extend to 7d with storage time, the total plate count and Volatile Base Nitrogen in fresh conditioning pork are significant (P < 0.05)
Increase, and when storing 7-9d, occurs putrid and deteriorated.In addition, it can be seen from the figure that working as grape seed extract additive amount
When more than 12mg/100g, grape seed extract in product total plate count and Volatile Base Nitrogen without significant (P > 0.05)
It influences.Therefore, it can be seen that grape seed extract has facilitation for the storage fresh-keeping effect for improving fresh conditioning pork, and
And when its additive amount is 6-12mg/100g, fresh conditioning pork has comparatively ideal fresh-keeping effect.
Response surface design test result:
With tea polyphenols additive amount (X1), grape pip additive amount (X2), salt additive amount (X3) for experimental factor, comprehensive Dan Yin
Plain experimental result designs response surface design using total plate count of the live fresh pork when storing 7d and Volatile Base Nitrogen as response
It tests and is detected, concrete outcome is shown in Table 2.
2 response surface design test result of table
Regression model is established and significance analysis:
Quadratic regression polynomial analysis is carried out to data in table respectively, and is constructed with total plate count and the non-target value of TVBN
Regression equation is as follows:
Y1=20.209-1.682 × X1-0.259 × X2-4.324 × X3+0.011 × X1X2+0.218 × X1X3-3.33
×10-3×X2X3+0.045×X12+4.500×10-3×X22+0.422×X32；
Y2=74.416-6.347 × X1-1.356 × X2-16.694 × X3+0.055 × X1X2+0.708 × X1X3+
0.183×X2X3+0.172×X12+0.019×X22+1.57×X32；
In formula, Y1 is total plate count；Y2 is Volatile Base Nitrogen；X1 is tea polyphenols additive amount, X2 be grape pip additive amount,
X3 is salt additive amount.For the accuracy of the quadratic regression model constructed in verification test, respectively to the different coefficients of equation
It carries out significance test and is shown in Table 3.As can be seen from the table, the P value of two regression models is below 0.05, and model loses quasi- item
Greater than 0.05, illustrates that the regression equation constructed in test is accurate and reliable, can be used for the optimization of compound botanical polyphenol.
3 regression model coefficient significance test of table
In the present embodiment, Fig. 5 and Fig. 6 is that the interaction that tea polyphenols and salt store total plate count to fresh conditioning pork is made
With as a result, Fig. 7 and Fig. 8 are the reciprocation result of tea polyphenols and salt to fresh conditioning pork storage TVBN.
Process optimization:
Using total plate count in fresh conditioning pork and TVBN minimum as target value, the quadratic regression model of building is carried out
It is obtained after optimization, tea polyphenols additive amount is 13.30mg/100g, grape seed extract additive amount is 10.64mg/100g, salt adds
Dosage is 1.70%, obtains live fresh pork under this condition when storing 7d, and total plate count is 3.79lg/ (CFU/g), volatile salts
Base nitrogen is 11.30mg/100g.Adjustment grape seed extract additive amount is 10.6mg/100g, carries out verification test and obtains fresh pig
For meat when storing 7d, total plate count is 3.67lg/ (CFU/g), Volatile Base Nitrogen 11.06mg/100g, opposite with theoretical value
Error illustrates that the three factor additive amounts optimized in test are accurate and reliable less than 5%, can be used for the storage of fresh conditioning pork
It is fresh-keeping.
In the present embodiment, experiment of single factor the result shows that, compared with the control group, different tea polyphenols and grape seed extract
Additive amount can reduce total plate count and TVBN of the fresh conditioning pork in storage, and polyphenol content is 9-
12mg/100g, when grape seed extract additive amount is 6-12mg/100g, fresh conditioning pork has comparatively ideal fresh-keeping effect.
In the present embodiment, using total plate count in fresh conditioning pork and TVBN minimum as target value, optimize complex tea
Polyphenol and grape seed extract proportion, when tea polyphenols additive amount is 13.30mg/100g, grape seed extract additive amount is
10.60mg/100g, salt additive amount be 1.70% when, live fresh pork storage 7d wait total plate count be 3.67lg/ (CFU/g),
Volatile Base Nitrogen is 11.06mg/100g, and significant (P < 0.05) is lower than control group, illustrates that three factors optimized in test add
Dosage is accurate and reliable, can be used for the preservation and freshness of fresh conditioning pork.
Microbioassay:
Required fresh conditioning pork sample 20.00g is weighed under aseptic condition and is shredded and is placed in sterile bag, is added
200mL physiological saline pats 3min, microorganism first gradient dilute sample (10-1) as in live fresh pork using homogenizer；
It then draws the above-mentioned sample of 10mL to be added in the physiological saline of 9mL, high speed, which is shaken, to be uniformly mixed, as the second gradient dilution sample
Product (10-2)；It repeats the operation and obtains the dilute sample of different gradients (10-3,10-4,10-5).Take 3 acceptable diluent degree
The even 100 μ L of liquid of sample is coated in different plates, records flat-plate bacterial colony number, and in terms of CFU/g, different strain counts the culture used
Base and condition of culture are shown in Table 4.
The culture medium and condition of culture of 4 live fresh pork difference bacterium of table
PH detection:
Different disposal group takes 5g meat respectively, and is added in the deionized water of 10mL, is homogenized after 2min using pH measurement life
PH value in fresh conditioning pork, is repeated three times.
Texture testing:
Instrument setup parameter are as follows: probe model, P/50；Speed before surveying, 2mm/s；Speed in survey, 2mm/s；Speed after survey,
52mm/s；Compression ratio, 50%；Trigger force 5g；Test interval 5s.
Color difference measurement:
Colour difference meter is adjusted to Lab system (using CIE1976 colour system), meat sample and meat extract are measured 4 times every time, surveyed
Fixed 5 samples, are averaged.
TVBN detection:
According to Protein Analyzer specified in the measurement of Volatile Base Nitrogen in 2016 food of GB5009.228-
Method measures the content of Volatile Base Nitrogen in sample.
Organoleptic quality measurement:
Suitably modified according to the method for Siripatrawan, subjective appreciation group is commented by 10 compositions of personnel by sense organ
Surely observe the color of meat, smell, mucus and entirety acceptance level.Sensory evaluation is divided into ten stages: (10=is without change for color
Color；7=light discolouration；0=is extremely unacceptable)；(10=is very desirable for smell；7=slight peculiar smell；0=is extremely unacceptable
)；(10=is formed without mucus for mucus formation；7=slight mucus is formed；0=is very unacceptable), and whole receiving
(10=is very desirable for degree；7=is slightly unacceptable；0=is extremely unacceptable).Scoring score is defined as lower than 4 can not
Receive.The maximum numerical value of facial difference is removed in gained scoring, takes geometrical mean.As a result it is provided in the form of radar map.
In the present embodiment, all data carry out statistical disposition using MicrosoftExcel, carry out ANOVA with SAS9.2
It analyzes, utilizes LSD method to carry out significance test of difference (n=3) between different average values.
In the present embodiment, Fig. 9 is the suppression for compounding tea polyphenols and grape seed extract to fresh conditioning pork total plate count
Production is used.It can be seen from the figure that the total plate count in the fresh conditioning pork of control group is in significant with the extension of storage time
The increase trend of (P < 0.05), and when storing 3-5d, total plate count increases to 6.52lg (CFU/ from 5.89lg (CFU/g)
G), occur rotten.Conditioning pork fresh for experimental group is being store after addition compounding tea polyphenols and grape seed extract processing
When hiding 0-3d, total plate count is in the decreasing trend of significant (P < 0.05), is reduced to 2.09lg (CFU/g) from 4.21lg (CFU/g),
And when continuing to extend to 9d with storage time, the total plate count in fresh conditioning pork is only 5.52lg (CFU/g), explanation
Compound microorganism of the fresh conditioning pork of reduction of tea polyphenols and grape seed extract energy significant (P < 0.05) in storage
Quantity.
In the present embodiment, since fresh conditioning pork is full of nutrition comprehensively, cause it in low temperature process and storage
In can infect different types of cryophile, and with the extension of fresh conditioning pork storage time, cause product corrupt
It is rotten.It obtains in passing research, due to the difference of fresh conditioning holding conditions early period, causes in its initial putrefactive microorganisms
Dominant bacteria exist poor, the dead circumfili bacterium of pseudomonad, enterobacteria, heat, staphylococcus are live fresh porks common in reporting at present
Initial contaminating bacteria.Therefore, changing rule of the above-mentioned four kinds of contaminated bacterias in fresh conditioning pork is analyzed respectively in the present embodiment,
And compounding tea polyphenols and grape seed extract are specifically shown in Figure 10, Figure 11, Figure 12 and Figure 13 to its inhibiting effect.
In the present embodiment, although the dead circumfili bacterium of heat is a kind of aerobic bacteria, acetic acid is generated in the case where oxygen abundance,
And hyperoxic conditions can significantly promote the growth of hot dead circumfili bacterium, but the bacterium can also grow and generation under anaerobic
It thanks to generation lactic acid, is unfavorable for the preservation and freshness of live fresh pork.From Figure 10, Figure 11, Figure 12 and Figure 13 as can be seen that with storage
The extension of time, the dead circumfili bacterium of heat significant (P < 0.05) increases in fresh conditioning pork；Add tea polyphenols and grape seed extract
Afterwards, the dead circumfili bacterium number amount of heat in product reduces compared with the control group significant (P < 0.05), and drop is presented in storage
Increased trend after low.Pseudomonad is a kind of obligate aerobes, is widely existed in water and soil, energy under conditions of having oxygen
It mushrooms out, has determined as one of the main spoilage organisms influenced in fresh meat products at present.From Figure 10, Figure 11, Figure 12 and figure
As can be seen that compounding tea polyphenols and grape seed extract significantly reduce the pseudomonad number in fresh conditioning pork in 13
Amount, and show as gradually decreasing when storing 0-3d, as the extension of storage time is continuously increased.Enterobacteria and staphylococcus
It is present in the entire storage of fresh conditioning pork, is the main reason for causing fresh meat products putrid and deteriorated, fresh
In storage in meat products, there is significant correlation with holding conditions, raw material sources etc..From Figure 10, Figure 11, Tu12He
As can be seen that compounding tea polyphenols and grape seed extract also have the fresh enterobacteria improved in pork and staphylococcus in Figure 13
It is significant to inhibit inhibiting effect.
In the present embodiment, the above analysis can be seen that the compounding tea polyphenols selected in research and grape pip extracts
Object has significant inhibiting effect to the different spoilage organisms in fresh conditioning pork, is storing to reduce in fresh conditioning pork
Micro organism quantity during hiding achievees the effect that improve fresh conditioning pork preservation and freshness.
In the present embodiment, Figure 14 be compounding tea polyphenols and grape seed extract to fresh conditioning pork in storage
The influence of pH.It can be seen from the figure that conditioning pork fresh for different disposal group pH in storage is in after first reducing
Increased trend.It is primarily due to constantly decompose in the glycogen of storage pork early period storage, generates the acid ingredients such as lactic acid, and
Atriphos in muscle can also generate such as phosphoric acid, lactic acid class acid ingredient in pork storage early period, and some researches show that this
A little acids have certain inhibiting effect to microorganism.Continuing to extend with storage time, the pH in pork gradually rises,
Especially control group increases trend and becomes apparent from.Analyzing reason is mainly with the extension of fresh conditioning pork storage time, micro- life
Under the effects of endogenous enzymes in object, muscle, lead to proteinaceous components gradually and be respectively the amine substance in alkalinity.In addition, from
In 4-3 as can be seen that after addition compounding tea polyphenols and grape seed extract, the pH in muscle increases trend significantly lower than control
Group illustrates that plant polyphenol is able to maintain that the stabilization of pH in fresh conditioning pork.
In the present embodiment, for the color of fresh conditioning pork, it will receive external environment in processing and storage
The influence of (illumination, humidity, reserve temperature, gas condition) and internal environment (microorganism, pH, endogenous enzymes etc.), to gradually split
Become, is embodied in a value and gradually decreases.Figure 15 is the variation knot of the fresh conditioning pork redness in storage of different disposal group
Fruit.It can be seen from the figure that the red scale value in storage different disposal early period is relatively stable, but prolonging with storage time
Long, the red scale value in product drastically reduces；Comparison different disposal group can be seen that the red scale value in storage in experimental group
Significantly (P < 0.05) is higher than control group, and especially when storing 7d, a value in experimental group and control group is respectively 12.62 Hes
11.05.Illustrate that the effect of color protection can be played in fresh conditioning pork by compounding tea polyphenols and grape seed extract.Analyze reason
Myoglobins mainly in storage early period, muscle forms oxymyoglobin, shows meat in conjunction with the oxygen in air
In scarlet effect；With the extension of storage time, myoglobins can be aoxidized gradually, cause muscle color gradually partially dark；But
Polyphenol components in tea polyphenols and grape seed extract have the function of antioxygen, can protect in muscle in storage
Myoglobins, to play the effect of color protection.
In the present embodiment, in fresh conditioning pork storage, due to the ionic strength in muscle, microbial metabolism
The accumulation of product, the increase of protein and fat splitting degree of oxidation, lost and protein and water the interaction of moisture
The reasons such as Strength Changes will lead to its texture characteristic with the continuous deterioration of the extension of storage time.The fresh conditioning pig of different disposal group
Firmness change of the meat in storage is shown in Figure 16.It can be seen from the figure that control group hardness is in first as storage time extends
The trend being further added by is reduced after increase；In the fresh conditioning pork of experimental group, when storing 0-5d, hardness is in slight reduction,
Continue to extend with storage time, the hardness in product significant (P < 0.05) increases.Analysis reason is mainly plant polyphenol suppression
The growth of microorganism processed, to reduce the variation of the products'texture as caused by microbial metabolism.Therefore, it can be seen that compounding is planted
Object polyphenol can improve fresh conditioning pig meat toughness, to increase the texture of muscle.
In the present embodiment, since the accumulation of Volatile Base Nitrogen is to cause the important original of fresh conditioning meat quality deterioration
Cause, therefore inhibit the content of fresh conditioning pork Volatile Base Nitrogen in storage, the storage to fresh conditioning pork is improved
Hiding fresh-keeping effect has important meaning.As can be seen from Figure 17, for control group when storing 7d, TVBN numerical value is more than 30mg/
100g；And for experimental group, for fresh conditioning pork when storing 0-5d, TVBN variation degree is smaller, when storing 5-9d, product
In TVBN significant (P < 0.05) increase, when storing 11d, the TVBN numerical value in product increases to 32.49mg/100g, significantly
(P < 0.05) is lower than control group.Therefore, it can be seen that compounding tea polyphenols and grape seed extract are to can significantly inhibit fresh tune
TVBN content of the pork in storage is managed, to improve the shelf life of fresh conditioning pork.In fresh conditioning pork
Storage in, feel respectively from redness, smell, viscosity and whole acceptable degree conditioning pork fresh to different disposal group
Official's analysis, is shown in Figure 18, Figure 19, Figure 20 and Figure 21.It can be seen from the figure that control group redness is after storing 3d, sensory evaluation scores
Value is substantially less than experimental group, consistent with the fresh conditioning variation tendency of pork a value of Figure 15；It is right after storing 3d for smell
There is peculiar smell according to set product, score value is substantially less than experimental group, continues to extend with storage time, control group smell can not
Receive, and experimental group slightly peculiar smell when storing 7d；The viscosity of fresh processed meat products is mainly caused by microbial metabolism,
After control group stores 3d, product surface has one layer significantly to stick together substance, and experimental group is when storing 7d, and surface does not almost occur
Dope.Finally, as can be seen that being tested when storing 3-7d after scoring different fresh conditioning pork entirety acceptance
Group scoring significant (P < 0.05) is higher than control group.Therefore, it can be seen that compounding tea polyphenols and grape seed extract can be mentioned significantly
The storage organoleptic quality of high fresh conditioning pork, to improve its storage fresh-keeping effect.
In the present embodiment, (P < 0.05) fresh conditioning pork can be significantly inhibited and exist by compounding tea polyphenols and grape seed extract
The dead circumfili bacterium of heat, pseudomonad, enterobacteria and staphylococcic growth, exist to reduce fresh conditioning pork in storage
Micro organism quantity in storage achievees the effect that improve fresh conditioning pork preservation and freshness.
In the present embodiment, tea polyphenols and grape seed extract are compounded to the volatility in fresh conditioning pork storage
Ammonia nitrogen has (P < 0.05) inhibiting effect significantly, and is able to maintain that the fresh pH for improving pork in storage, hardness
And a value, keep product storage quality.
In the present embodiment, compared with the control group, tea polyphenols are compounded and grape seed extract can significant (P < 0.05) raising
The sensory evaluation scores of fresh conditioning pork, to extend shelf-lifves of fresh processed meat products to 7d.
In the present embodiment, it is provided in this embodiment using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation side
Method, tea polyphenols, curcumin, grape seed extract, rosemary Four Plants polyphenol are equal to staphylococcus aureus and Escherichia coli
There is apparent killing effect, and with the increase of plant polyphenol additive amount and the extension of sterilizing time, the killing effect
Significantly (P < 0.05) increases.Wherein, grape seed extract is most strong to the killing effect of staphylococcus aureus, and tea polyphenols are to big
The killing effect of enterobacteria is best.Compounding tea polyphenols and grape seed extract have staphylococcus aureus and Escherichia coli aobvious
(P < 0.05) killing effect write, the cell membrane of bacterium can be damaged by showing as compound botanical polyphenol, to achieve the purpose that sterilization；
And when compounding tea polyphenols and grape seed extract additive amount are more than 1.2mg/mL, sterilizing time is 7.0h, two kinds in system
The quantity of bacterium is reduced to 0.
In the present embodiment, it is provided in this embodiment using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation side
Method, experiment of single factor the result shows that, different tea polyphenols and grape seed extract additive amount can reduce fresh conditioning pork and store
Total plate count and TVBN during hiding, and polyphenol content is 9-12mg/100g, and grape seed extract additive amount is 6-
When 12mg/100g, fresh conditioning pork has comparatively ideal fresh-keeping effect.Response surface design test result shows to add when tea polyphenols
When amount is 13.30mg/100g, grape seed extract additive amount is 10.60mg/100g, salt additive amount is 1.70%, fresh pig
It is 3.67lg/ (CFU/g), Volatile Base Nitrogen 11.06mg/100g, significant (P < 0.05) that meat, which waits total plate count in storage 7d,
Lower than control group, illustrate that the three factor additive amounts optimized in test are accurate and reliable, can be used for the storage of fresh conditioning pork
It is fresh-keeping.
In the present embodiment, it is provided in this embodiment using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation side
Method, (P < 0.05) fresh conditioning pork dead circumfili of heat in storage can be significantly inhibited by compounding tea polyphenols and grape seed extract
Bacterium, pseudomonad, enterobacteria and staphylococcic growth, to reduce microorganism of the fresh conditioning pork in storage
Quantity；In addition, have (P < 0.05) inhibiting effect significantly to the volatility ammonia nitrogen in the fresh raw storage journey of conditioning pork, and
It is able to maintain that pH, hardness and a value of the fresh conditioning pork in storage, keeps product storage quality.With control group phase
Than compounding tea polyphenols and grape seed extract significantly (P < 0.05) can improve the fresh sensory evaluation scores for improving pork, to extend
The shelf-life of fresh processed meat products is to 7d.
The above, further embodiment only of the present invention, but scope of protection of the present invention is not limited thereto, and it is any
Within the scope of the present disclosure, according to the technique and scheme of the present invention and its design adds those familiar with the art
With equivalent substitution or change, protection scope of the present invention is belonged to.
Claims (10)
1. it is a kind of using compound botanical polyphenol to it is fresh conditioning pork bacteriostasis, preservation method, which is characterized in that salt, tea is more
Phenol and grape seed extract are uniformly mixed, and aseptically, are mixed the surface that object is uniformly applied to fresh conditioning pork,
To fresh conditioning pork carry out bacteriostasis, preservation, and to bacteriostasis, preservation effect carry out response surface design test, determine tea polyphenols additive amount,
Grape pip additive amount and salt additive amount.
2. it is as described in claim 1 it is a kind of using compound botanical polyphenol to the bacteriostasis, preservation method of fresh conditioning pork, it is special
Sign is, includes the following steps:
Step 1: fresh conditioning pork is aseptically cut into the thin slice of thickness 1.0cm, the sampler for being 5cm with diameter
It is sampled；
Step 2: after mixing by a certain amount of salt, tea polyphenols, grape seed extract, being aseptically uniformly applied to
The surface of fresh conditioning pork, it is spare to be placed in 4 DEG C of storages in freshness protection package；
Step 3: the additive amount of fixed a certain amount of salt and grape seed extract adjusts the additive amount of tea polyphenols, detects fresh
Improve the situation of change of pork total plate count and Volatile Base Nitrogen when storing 1,3,5,7,9d；
Step 4: fixed a certain amount of salt and tea polyphenols additive amount adjust the additive amount of grape seed extract, detect fresh tune
Manage the situation of change of pork total plate count and Volatile Base Nitrogen when storing 1,3,5,7,9d；
Step 5: according to the total plate count and Volatile Base Nitrogen situation of change in step 3 and step 4, by a certain amount of salt,
Tea polyphenols and grape seed extract after mixing, are aseptically uniformly applied to the surface of fresh conditioning pork, are placed in
4 DEG C of storages are spare in freshness protection package；
Step 6: the fresh conditioning pork for adding tea polyphenols, grape seed extract is placed under the conditions of 4 DEG C and stores 0 respectively, 1,3,
5, microorganism in storage in live fresh pork, pH, redness, texture, TVBN, sensory evaluation scores are detected in 7,9,11d respectively
Variation, using fresh conditioning pork as control group；
Step 7: carrying out response surface design test, the optimal food of Choice Theory according to testing result in step 6, and to testing result
The mixed proportion of salt, tea polyphenols and grape seed extract, then theoretical optimal mixed proportion is optimized, determine best mixing
Ratio.
3. it is as claimed in claim 2 it is a kind of using compound botanical polyphenol to the bacteriostasis, preservation method of fresh conditioning pork, it is special
Sign is, in the step 3, fixed salt additive amount is 1.5g/100g, and grape seed extract additive amount is 6mg/100g, tea
Polyphenol additive amount is respectively 3mg/100g, 6mg/100g, 9mg/100g, 12mg/100g, 15mg/100g, 18mg/100g.
4. it is as claimed in claim 2 it is a kind of using compound botanical polyphenol to the bacteriostasis, preservation method of fresh conditioning pork, it is special
Sign is, in the step 4, fixed salt additive amount is 1.5g/100g, and tea polyphenols additive amount is 9mg/100g, and grape pip mentions
Taking object additive amount is respectively 3mg/100g, 6mg/100g, 9mg/100g, 12mg/100g, 15mg/100g, 18mg/100g, detection
The situation of change of fresh conditioning pork total plate count and Volatile Base Nitrogen when storing 1,3,5,7,9d.
5. it is as claimed in claim 2 it is a kind of using compound botanical polyphenol to the bacteriostasis, preservation method of fresh conditioning pork, it is special
Sign is, in the step 5, according to the total plate count and Volatile Base Nitrogen situation of change in step 3 and step 4, by 1.7g/
100g salt, 13.3mg/100g tea polyphenols, 10.6mg/100g grape seed extract after mixing, aseptically uniformly
It is applied to the surface of fresh conditioning pork, it is spare to be placed in 4 DEG C of storages in freshness protection package.
6. it is as described in claim 1 it is a kind of using compound botanical polyphenol to the bacteriostasis, preservation method of fresh conditioning pork, it is special
Sign is, in the step 7, to testing result carry out response surface design test, with tea polyphenols additive amount, grape pip additive amount and
Salt additive amount is experimental factor, is indicated respectively with X1, X2, X3, integrates experiment of single factor result and value, and three factors take
Value range is respectively that X1 is 9-15mg/100g, X2 6-12mg/100g, X3 1.0-2.0%, with live fresh pork in storage 7d
When total plate count and Volatile Base Nitrogen be response, pass through Design-expert8.0.6 design response surface design experiment.
7. it is as claimed in claim 6 it is a kind of using compound botanical polyphenol to the bacteriostasis, preservation method of fresh conditioning pork, it is special
Sign is, in the step 7, designs response surface design experiment by Design-expert8.0.6, building with total plate count and
The regression equation of TVBN target value is as follows:
Y1=20.209-1.682 × X1-0.259 × X2-4.324 × X3+0.011 × X1X2+0.218 × X1X3-3.33 ×
10-3×X2X3+0.045×X12+4.500×10-3×X22+0.422×X32；
Y2=74.416-6.347 × X1-1.356 × X2-16.694 × X3+0.055 × X1X2+0.708 × X1X3+0.183 ×
X2X3+0.172×X12+0.019×X22+1.57×X32；
In formula, Y1 is total plate count；Y2 is Volatile Base Nitrogen；X1 is tea polyphenols additive amount, X2 is grape pip additive amount, X3 is
Salt additive amount.For the accuracy of the quadratic regression model constructed in verification test, the different coefficients of equation are carried out respectively
Significance test.
8. it is as claimed in claim 6 it is a kind of using compound botanical polyphenol to the bacteriostasis, preservation method of fresh conditioning pork, it is special
Sign is, in the step 7, the mixed proportion of the optimal salt of Choice Theory, tea polyphenols and grape seed extract are as follows: tea polyphenols
Additive amount is 13.30mg/100g, grape seed extract additive amount is 10.64mg/100g, salt additive amount is 1.70%, this
Live fresh pork is obtained under part when storing 7d, total plate count is 3.79lg/ (CFU/g), Volatile Base Nitrogen 11.30mg/
100g, to the result of theoretical optimal blend proportion optimization are as follows: grape seed extract additive amount is 10.6mg/100g.
9. it is as claimed in claim 6 it is a kind of using compound botanical polyphenol to the bacteriostasis, preservation method of fresh conditioning pork, it is special
Sign is, when polyphenol content is 9-12mg/100g, and grape seed extract additive amount is 6-12mg/100g, fresh conditioning pig
Meat has comparatively ideal fresh-keeping effect.
10. it is as claimed in claim 6 it is a kind of using compound botanical polyphenol to the bacteriostasis, preservation method of fresh conditioning pork, it is special
Sign is, when tea polyphenols additive amount is 13.30mg/100g, grape seed extract additive amount is 10.60mg/100g, salt addition
Amount be 1.70g/100g when, live fresh pork storage 7d wait total plate count be 3.67lg/ (CFU/g), Volatile Base Nitrogen is
11.06mg/100g。
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