Effects Of Propolis, Lysozyme And Nisin In The Preservation Of Salted Goose

Many problems were found in Salted Goose.As a traditional chinese meat products, short storage and took inconveniently have been puzzled the property for a long time. We often advanced the temperature and time of sterilization or added preservatives to prolong the shelf-life. But, it would destroy the tissue and flavor while more microbes were killed.Consequently, the characteristic of Salted Goose was ruined. At the same time, the heighten of standard of living and the amended of consumption ideal have made people appeal for not only savory but also the quality and safety of food. The chemistry preservatives, which have been applicated abroad, couldn't satisfied us, bio-preservation of Salted Goose was stared in the face.In our study, we separated and identified the bacterium of salted goose firstly.Then, Nisin, lysozyme and propolis were applicated to study the effects of these preservatives separately.At last, according to the cross-link test, we found the optimum percentage of Nisin, lysozyme and propolis of the bio-preservatives. Furthermore, the cost was calculated to study the feasibility of the three preservatives applicated in Salted Goose.The main results were showed as following:1.Erwiniaamylovora, Pseudomonas, Staphylococcus, Bacillaceae, Molds, Micrococcaceae, Coliform group and Alcaligenes were found in Salted Goose.2.The effects of Nisin,lysozyme and propolis were differently. Nisin and lysozyme had no significant influence on savory of salted goose, but propolis had. The inhibition effect on microbes was: propolis> losozyme > Nisin.3.The optimum percentage of Nisin, losozyme and propolis in the preservation of Salted Goose was: Nisin500IU/g, losozyme500IU/g and propolis0.4%. At common temperature, the shelf-life of Salted Goose was extended to over 20d under this treat.4.The cost analysis showed that: the cost of Nisin, losozyme and propolis in the preservation of Salted Goose was 0.31 yuan every kilogram. According to the aggregate analysis, it was feasible to applicate these bio-preservatives in Salted Goose.