Effect of Ginger Extract-Zanthoxylum Essential Oil Composite Antimicrobial Liquid on Preservation of Chilled Mutton
The paper investigated the influence of antimicrobial composite of ginger extract(GE)and Zanthoxylum essential oil(ZEO)on the quality of mutton stored for 18 d at(4±1)℃ refrigerated conditions.The freshness index,lipid oxidation index and protein oxidation index were used to evaluate the preservation effect.The study showed that compared with the CK group,the GE group,the ZEO group and the GE-ZEO composite antimicrobial liquid treatment group significantly reduced the total volatile basic nitrogen(TVB-N)value,pH value of the chilled mutton in the storage process,slow down the decline of the a*value,the rate of loss of juice,and the shear force,so as to make the chilled mutton present a good color and organoleptic quality,and effectively inhibit the growth and reproduction of microorganisms in the storage process,slow down the oxidation of fat and protein degradation,thus delaying the freshness and quality of the chilled mutton,they also effectively inhibited the growth and multiplication of microorganisms during the storage process,slowed down fat oxidation and protein degradation,thus slowing down the deterioration of mutton and prolonging its shelf life.Among them,the GE-ZEO composite antimicrobial liquid treatment group exhibited better preservation effect,indicating that the composite antimicrobial liquid has a very good anticorrosion and preservation effect on chilled mutton.Overall,GE and ZEO have potential application value in mutton storage and preservation,aiming to provide safe and reasonable technical support for preservation of chilled mutton.
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