Sterilization Process And Preservatives On Shelf Life Of The Smoke Sliced-Ham

Smoked slice-ham,a kind of low-temperature meat products, was got consumer favorite thanks to its unique flavor, texture, and nutrition. But its development was limited by some other factors such as the short shelf life, and then affected the development of entire low-temperature meat production. In this study, low-temperature sterilization and fresh-keeping agents were used to extend shelf life of sliced smoked ham and to ensure the product's normal circulation in the market as well as to maintain the color, shape, and the flavor of the products. Thus, the product variety would be enriched and the development channel would be broaden .1 The physical, chemical properties and storage characteristics of the smoked slice-ham. Studying the the physical, chemical and product storage characteristics of the smoked slice-ham, we found that the smoked slice-ham had a low pH value ( mean pH=5.94 ) and high moisture content (average water activity 0.943) . In the condition 0 ~ 4℃, after 21 days storage , total bacterial quantity of the smoked slice-ham was 2.5×103cfu / g. While under the condition at 25℃, total bacterial quantity reached 1.9×106 cfu / g. So at room temperature the shelf life of the smoked sliced-ham shortened greatly. The pH value of the product did not change significantly during the storage period.2 Screening the fresh-keeping agent and compound.Obtaining the best sterilization combination by orthogonal test, acetic acid 2%, sodium lactate 3%, Vc l%, dehydro sodium acetate, 4%, potassium sorbate 1%. Several commonly preservative used for meat products was screened. Finally screening out three kinds of more effective the preservatives. By the design of three-factor quadratic general rotation, we got the anti-corrosion modeling, the regression equation can be effectively represented the actual situation. Through the optimal test we got the best preservative combinations, Nisin 0.038%, dehydro sodium acetate 2.005%, sodium lactate 2.843%. Validation experiments showed that mixtures of preservatives can effectively inhibit the growth of microorganisms in the smoked ham slices. In the 0 ~ 4℃condition, the smoked slice-ham can be stored for more than 21d, the total bacterial quantity reached 1.4×10~3cfu / g, to extend the shelf-life for more than 10d.3 Different sterilization process on the shelf life of the smoke sliced-hamUnder different sterilization process, with different temperature, different sterilization methods and intermediate cooling methods, we found water bath sterilization is much better than microwave sterilization processing. In 80 ~ 85℃water bath, sterilization 20min, double twice, using rapid cooling treatment processes could most effectively extended shelf life of the smoked sliced-ham.