Application Of Preservatibes In Preservation Of Cooked Meat Products

The traditional cooked meat products(CMP)with long history and unique flavor are most popular food in China.However,subjected to the limitations of traditional processing technology and their own composition characteristics,the CMP are susceptible for microbial contamination,leading to products spoilage,loss of edible value.Therefore,it is needed to take control of microorganisms effectively.Taking vacuum-packed sauced pork products as the representative of CMP,the effectiveness of preservatives,with low temperature storage or normal pressure sterilization were investigated.The seleted preservatives include Nisin,sodium diacetate,sodium dehydroacetate,potassium sorbate and natamycin,which are allowed to use in the CMP by the GB 2760 National food safety standard food additive standard.Sensory quality and the number of microorganisms in CMP were examined to explore the optimum preservation condition for CMP.The effects of preservatives combine with normal pressure sterilization and high-pressure sterilization on the sensory quality,texture parameters and volatile flavor compounds(VFC)in sauced pork products were studied.The results showed that:Under the condition of vacuum-packed and low temperature preservation(4℃),each preservative could extend the shelf life of CMP and 0.32g/kg nisin exhibited the best preservation effect among them,its shelf life was 71 d.The optimal formula of compound preservatives consisted of sodium diacetate1.5g/kg,sodium dehydroacetate 0.16 g/kg,nisin 0.05 g/kg,its shelf life was 166 d.The optimal formula of compound preservatives(0.08g/kg of nisin and 0.5g/kg of sodium diacetate)with normal pressure sterilization(90℃,30 min,suttle:25±1g)could make the CMP meet the requirement of commercial sterilization.Normal pressure sterilization products could get better sensory quality,high-pressure sterilization treatment resulted in a significant reduction in texture parameters and damaged sensory quality of CMP in some degree.The characteristic flavor of different types of sauced pork products was evaluated by analyzing VFC using headspace-solid phase micro-extraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).71 and 67 kinds of VFC were identified from Normal pressure sterilization and high-pressure sterilization CMP samples,respectively.The VFC could be diveded into 10 types: aldehydes,ketones,esters,hydrocarbon,sulfurcompound,alcohol,nitrogen-containing compound,acids,phenols,ethers,these VFC make up sauced pork products flavor.There was a little influence on alcohols,ketones,hydrocarbons and sulfur compounds by using normal pressure sterilization.Under high-pressure sterilization,more aldehydes,ketones,esters,hydrocarbon and sulfur compound lost,while aldehydes,alcohol,ketones and sulfurcompound have larger contribution to the sauced pork products flavor.Overall,normal pressure sterilization can keep sauced pork products better sensory quality,texture parameters and flavor.