Abstract
The preservatives have been common used in food product, drugs and cosmetics to prevent their aging and decay. Shredded meat has been frequently used in Chinese traditional dishes. However, there is little information available for the corrosion protection of preservatives in commercial shredded meat products. The effect of different concentrations of potassium sorbate, sodium diacetate and nisin on the inhibition of oxidation process of shredded meat was studied. Results showed that potassium sorbate (0.05 g/kg) and nisin (0.2 g/kg) showed the greatest antioxidation activity by determining the Aerobic Plate Count (APC), Thiobarbituric Acid-Reactive Substances (TBARS) and Peroxide Value (PV). It could help to provide theoretical basis for developing convenience shredded meat products with long shelf life.
Highlights
The ethnic food market has expanded tremendously in Europe, with Chinese/Oriental flavors significantly leading other market segments with a 42% share in 2006, ahead of Mexican/American (27%) and Indian (25%) flavors (Wilson, 2007)
Aerobic plate count analysis: The growth of aerobic bacteria on the vacuum-packaged shredded meat samples at 4°C over 50 days was used for the prediction of the total bacteria numbers (Fig. 1)
Aerobic plate count in each sample with preservatives showed a slight increase between 25 and 50 days
Summary
The ethnic food market has expanded tremendously in Europe, with Chinese/Oriental flavors significantly leading other market segments with a 42% share in 2006, ahead of Mexican/American (27%) and Indian (25%) flavors (Wilson, 2007). It is necessary to develop commercial Chinese dishes that are ready to eat. It is beneficial for the industrialization and internationalization of Chinese cuisine industry. Fish-flavored shredded pork, a kind of Szechuan cuisine, is one of the most popular dishes in China (Lv and Brown, 2010). Lipid deterioration takes place and both hydrolytic and oxidative rancidities in meat are associated with quality deterioration (Korotkova et al, 2005). All these negative changes limit the marketing process of shredded meat products. Microbial growth in meat could be inhibited and freshness could be maintained
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