| In order to understand the effect of Zanthoxylum bungeanum extract and Nisin on the preservation of chilled meat,study the effect of different concentration of zanthoxylum bungeanum extract and Nisin on the physical and chemical parameters of chilled meat. The results showed that the total number of colonies, pH, juice loss rate, TVB-N content and POV value of different chilled meats were rised with the increase of storage time. The Z. bungeanum extract and Nisin complex treatment could significantly inhibit the growth of microorganisms and the production of nitrogenous compounds, reduce the total number of colonies, pH, juice loss rate, TVB-N content and POV value growth rate, extend the shelf life of chilled meat.the pH, TVB-N content and POV value of 0.2% Z. bungeanum extract and 0.15% Nisin were lower, which were lower than CK by 8.45%, 22.39% and 29.85% respectively, and the preservation effect was the best. |
