Complex Biological Preservative Effect On The Extension Of Shelf Life Of Chilled Meat

In recent years, the people of green food, health food, meat food pay more and more attention to the higher requirements. Cooling meat also called ice, cold meats, it and hot fresh meat and frozen meat, compared with rich nutrition and moisture content, but higher at 0 to 4 degrees Celsius temperature range production, sale and cannot fully inhibit the growth of microorganisms or cold and reproductive and easily decaying, causing the market circulation difficulties and shelf life is short. How to extend the minimal become anxiously meat to solve the problems.The results were as follows:Separation and purification of pork from cooling out corruption, including the three strains of lactic acid bacteria, 3 strains enterbacteriaceae and four strains of pseudomonas genera, staphylococcus and yeast each 1 strain. A few kinds from meat on the overall proportion, which can be seen on the flesh of the initial cooling by bacteria phase of pseudomonas to advantage bacterium, the largest proportion.According to the test, we learned that he and Nisin, chitosan, tea polyphenol, lysozyme meat for cooling and pathogenic bacteria are common corruption has strong bacteriostasis, but because each biological preservatives antibacterial spectrum are different, so if they would be scaled mixing, bacteriostatic action, can achieve comprehensive preservation. Through five factors and general rotatory design test and experiment, the best proportion of selection the formula for the preservation of composite Nisin0.10 %, with his 0.13%, lysozyme 0.20%, tea polyphenol 1.8%, chitosan 1.8%.Through orthogonal experiment result analysis of the cooling water improving pork optimum experimental conditions, trisodium phosphate, sodium concentration of 2% processing time for 25h, pH value of 12.1.Finally the fresh liquid compound biological stability test, results from the biological complex organisms preservation and good stability, bacteria and lactic acid bacteria are not exceed total. And for cooling liquid compound fresh pork effect, the experimental results show that new biological antisepsis liquid cooling effect of pork, including sensory comprehensive pointrating reached 7.6 points, Microbial indexes: the bacteria, enterbacteriaceae and the pseudomonas, golden staphylococcus aureus, lactic acid bacteria and yeasts were dropped 0.8, 1.6, 1.7, 1.6, 2.0, 2.5 for numerical, Physical and chemical indexes: effectively inhibit the growth of a value of meat, hydraulic (fluids) and cooking losses catalyse have significantly improved.