Use Of Natural Preservatives To Prolong The Shelf Life Of Meat Product

The sanitation and health of Chinese traditional meat products is one of the most important obstacles that hinder the further development. But the uses of chemical preservatives and excessive salt and sugar can be bad for our health. It is necessary to use natural preservatives to prolong the limited shelf life, in order that Chinese traditional meat products may be healthy and delicious. In this paper, the spiced pork is used as the experimental material, and the major spoilage bacteria of spiced pork are isolated and identified. The inhibitory activities of six natural preservatives to the isolated bacteria are compared and the composition of a sort of combined preservative is optimized. Based on the experiment, the effectiveness of the combined preservative on the shelf life of spiced pork is studied.1 .The main spoilage bacteria isolated and identified from spiced pork are three genus of Pseudomonas, three genus of Enterbacteriaceace, three genus of Lactic acid bacteria, one genus of Micrococcus, two genus of Staphylococcal bacteria.2. Six natural preservatives are chosen, such as Nisin, lysozyme, tea-polyphenol. clove essential oil, thyme essential oil and coriander seed essential oil. The minimum inhibitory concentration for bacteria and the strength of inhibitory effect of these six natural preservatives are studied. We find that coriander seed essential oil is the worst one in these six natural preservatives. 3. The inhibitory effectiveness of coriander seed essential oil is worse than the other five preservatives, so we choose the five natural preservatives to do next experiment in spiced pork. Then we choose Nisin, tea-polyphenol and clove essential oil to do the next experiment, because they have better inhibitory effectiveness and are cheaper than others.4. Three factors quadratic general rotated design is applied in the experiment and the optimized composition of a sort of combined preservative is: 0.033% Nisin + 2.78% tea-polyphenol + 0.66% clove essential oil.5. The combined preservative is applied in spiced pork stored in room temperature, we find that the spiced pork can be stored for seven days in room temperature. During the storage, all criteria are accord with Chinese criteria on meat products. These criteria contain microbial qualities, physical and chemical quantities and sensory qualities. For every 1000g spiced pork, the increased cost is 0.217 Yuan owing to the use of natural preservatives.