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The topics the Tacheng cooling lamb study, response surface methodology chitosan, the nisin (NISIN), tea polyphenols, and ginger four biological preservative complex, optimization, and optimization after the composite preservative fresh effect to do further research; same time, the use of PCR-DGGE technology to monitor the change of microbial flora during storage of chilled mutton; finally cooling lamb flavor during storage control initial research. The main conclusions are as follows: 1, on the basis of single-factor test, application response surface methodology using quadratic general rotary design of the four factors, the establishment of a chitosan solution, tea polyphenols solution, Nisin solution and ginger extract four factors on mathematical model of the cooling the lamb during storage TVB-N values, and the optimization of the composite preservative formulations, the best preservative formulations: chitosan concentration of 1.20145%, tea polyphenols concentration to 0.181923% of Nisin concentration of 74.5981% 0.116692%, and the concentration of ginger extract. Preservative cooling lamb TVB-N values ??affect descending order of concentration, chitosan concentration of Nisin concentration, ginger extracts, tea polyphenols concentration. Between chitosan and tea polyphenols, Nisin and ginger extract liquid between the existence of a significant interaction effect between chitosan and ginger extract. 2, with compound preservative and sterile water were lamb combined with vacuum packaging, storage, detected in the first 21 days of its physical and chemical indicators in the 3 ± 1 ℃, the test preservative treatment group is able to meet the national standards, after they have exceeded the national standard requirements, and therefore determine the preservative treatment cooling lamb shelf life of 21 days, 12 days more than the control group; experimental group and the control group in the first 21 days, the physical and chemical indicators of significant difference. 3, using PCR-DGGE analysis cooling mutton during storage flora variation, results show that more cooling of early lamb storage pollution microbial species with increasing storage time, its advantage is gradually being replaced by a small number of spoilage bacteria, these spoilage bacteria have a strong competitive advantage, thus inhibiting the growth of other microorganisms, to cause cooling lamb spoilage. 4, on the basis of single-factor test, response surface methodology to determine the concentration of citric acid, polyphenols and different VC sodium inhibit fat oxidation, respectively: 0.0163%, 0.164g/kg of 0.673%. And impact of the cooling mutton during storage peroxide value in descending order: a different VC solution of sodium gt; tea polyphenols solution gt; citric acid solution. Citric acid solution and tea polyphenols solution between the three antioxidants, the citric acid solution and the the different VC solution of sodium between interactive utility; while there is no interaction between the effects of tea polyphenols solution and different VC sodium solution.
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