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Fresh mutton as raw materials, different packaging materials, different gas components, a single preservative compound preservative fresh mutton during storage, color, microbial volatile basic nitrogen and other representatives of key technical indicators of the quality factor , screened out of the the best preservation process parameters, the above factors and the preservation verification test, the main test conclusions are as follows: (1) of fresh mutton as raw material, potassium sorbate, different Vc-Na, Nisin, tea polyphenols preservative concentration of fresh mutton PA / PE bag vacuum packaging color 4 ° C storage conditions, the total number of colonies pH value, TVB-N value indicators, as a preservative, the single factor test and orthogonal test method the impact of changes in the law, the result is: the four preservative fresh effect followed by potassium sorbate gt; tea polyphenols gt; different Vc-Na gt; of Nisin; determine the best composite ratio of preservative: potassium sorbate polyphenols, different Vc-Na, Nisin 0.06%, 0.1%, 0.12%, 0.1%, the use of this compound preservative treatment a significant role in the extension of the lamb shelf life. (2) In the same as the thickness of the packaging material, the same storage temperature conditions, through the PA / PE, PA / CPP, OPP / CPP, PET / AL / PE four kinds of packaging material during storage represents the quality factor crucial technical indicators The analysis showed that: four kinds of packaging materials preservation effect: PA / CPP gt; OPP / CPP gt; PET / AL / PE gt; PA / PE, compared with the other three groups Packaging, PA / CPP packaging group in the sensory quality assessment obviously superior to the other three packaging groups, the total number of colonies, pH value, volatile basic nitrogen value, drip loss was less than the other three groups Packaging, a * high compared with the other three groups packaging. (3) single-use CO2 when CO2 ratio of 40% of the measured value of the total number of colonies stabilized, so that the mixed gas, CO2 accounts for more than 40% of that is able to meet the requirements of the antibacterial effect; single use O2 when hyperoxia group color retention effect of lower oxygen group, along with the the O2 percentage increase in meat kind of corruption faster, O2 ratio should not be less than 50% under the conditions of this experiment, that is able to meet the color requirements. (4) using a single O2 modified atmosphere packaging and single CO2 modified atmosphere packaging, the end of the storage period, and can maintain the pH value within a predetermined range. (5) a certain percentage of O2 and CO2 in the gas mixture of lamb modified atmosphere packaging has obvious preservation effect, under the experimental conditions optimal gas composition and process conditions of A2B3C1 group, that 50% O2; vacuum degree as 0.06MPa; the CO2 proportion to 40%. This parameter conditions can be improved and the maintenance of meat, a good color, it is possible to a certain extent to suppress the growth of the colony count value, but also to maintain the pH value within a predetermined range, the storage period of the meat played a certain prolongation. (6) joint preservation proved the atmosphere group with the color of preservation groups throughout the storage period the best color difference within the first 12d significantly higher than fresh meat samples, color difference value is close to the initial value after 12 days; preservation agent dark red color of the group throughout the meat during storage, with fresh meat color similar atmosphere group in the late TVB-N values ??and the total number of colonies value higher than the combined group, the combination group either to improve the color of mutton, can also inhibit microbial corruption, better preservation. Meat kind of amino acid and fatty acid detection found in storage in each treatment group 14d total amino acids in each treatment group than fresh meat increased by about 1.2%, the largest increase in the amount of the preservation group; fatty acid content is gradually reduced, the United the least amount of reduction of the preservation group closest to the fresh meat samples of the initial measured values. The the composite preservation fluid handling (potassium sorbate 0.06%, tea polyphenols 0.1% different Vc-Na0.12%, Nisin0.1%) and choose the proportion of gas (50% O2, 40% CO2, vacuum degree 0.06MPa. When the ZF unit starts,), PA / CPP composite bag inflatable packaging, the best preservation effect, the fresh lamb shelf can be extended to the 18d, the expected results.
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