Study on the Preservation Effect of Edible Coating Liquid in Prefabricated Steak
To develop a preservation method suitable for prefa-bricated steak,1％chitosan and different mass fractions(2％,4％,5％)of soybean protein were used to prepare a preservation solution,and corresponding ginger onion garlic mixed extract and antibacterial agents were added to treat the prefabricated steak.By measuring the changes in sensory,peroxide value,and total bacterial count during refrigeration,the preservation effect of prefabricated steak was explored.The results showed that the preservation effect of prefabricated steak treated with 1％chitosan and 4％soybean protein was superior to other treatment groups.Chitosan soy protein composite coating could effectively improve the sensory properties of prefabricated steak,delay lipid oxidation,reduce spoilage,extend shelf life,and maintain good edible quality.
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