Optimization of the Combination of Three Natural Preservatives in Beef Storage with Controlled Freezing Point Technique

Abstract:

Response surface methodology (RSM), based on Box-Behnken design principle, was employed to obtain the optimum combination of three natural preservatives in beef storage with controlled freezing point technique. Chitosan, Nisin and tea polyphenols were chosen as the optimization factors while investigated responses was total volatile basic nitrogen (TVB-N). The response surface plot and the contour plot derived from the mathematical models were applied to determine the optimal conditions. The Optimum combination of three preservatives was chitosan 1.70%, Nisin 0.03% and tea polyphenols 0.24%. The increasing rate of TVB-N was 49.34% on the 20^th day when beef was stored in controlled freezing point condition with the optimum combination of three preservatives, which was in good agreement with the value predicted by the model.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1700-1707
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1700
• Online since: September 2013
• Authors: Tian Li Sun, Ping Zhang, Zhao Hui Ren, Peng Zhang, Xi Qing Yue
• Keywords: Chitosan, Controlled Freezing Point, Nisin, Response Surface Methodology (RSM), Tea Polyphenols

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