Effects of Acetic Acid Pretreatment Combined With Composite Preservation Methods on Protein and Quality Characteristics of Chilled Venison

This study investigated the effect of acetic acid pretreatment combined with composite preservation method on the storage quality of chilled venison. By comparing three processing methods: Group A (2% chitosan, 0.02% ε ‐polylysine, 0.3% tea polyphenols and 0.02% nisin as a compound preservative), Group B (the same proportions incorporated into a preservative film), Group C (0.02% ε ‐polylysine, 0.3% tea polyphenols and 0.02% nisin as a solution combined with a 2% chitosan preservative film), indicators such as total colony count, pH value, TVB‐N, juice loss rate, color intensity, protein oxidation (surface hydrophobicity, myofibrillar fragmentation index, carbonyl content) and lipid oxidation (TBARS) during refrigeration were evaluated. The results showed that Group C had the best antibacterial effect. At 25 days of storage, the total number of colonies was 10 5 CFU/g (subfresh meat standard), which was significantly lower than that in Groups A and B. The TVB‐N value, pH value, and juice loss rate of Group C all met the secondary freshness standard, and the color remained the best. Group C effectively delayed protein oxidation and lipid oxidation, and its inhibitory effect was significantly better than that of the single treatment groups. In conclusion, after acetic acid pretreatment, the combined treatment with preservative II and chitosan film could extend the shelf life of chilled venison to 25 days, providing technical support for the application of natural preservatives.