.4 Preservatives To Extend The Experimental Study Of Low Temperature Meat Shelf Life

Meat product is closely bound up with daily life of everybody. According to the sterilizing temperature, meat product can be divided into two: Pasterurizated Meat Product and Retorted Meat product. During the process of producing Retorted Meat Product, the sterilizing temperature needs above 121oC, which leads to destroy a lot of nutrition, the elasticity of meat fibre and the firmness of meat. Moreover, too high temperature for meat product can produce HS that results in loss of the original taste and flavor. Pasterurizated Meat Product is the new point of development in the domain of meat product. It is a kind of safe,wholesome,trustworthy meat product which uses fresh or frozen livestock as main material, adopts western style meat product process, and heats in the temperature(65-85℃) during the process. Meanwhile it has advantageous positions comparing to Retorted Meat Product: using low temperature in heating process, keeping the original nutrition and flavor, high digestion rate because of meat protein'appropriate denaturation that supply body with effective nutrition, flesh firm, juicy, flexible, well to chew. With the improvement of the living standard, the people have higher requests in flavor and nutrition, so there is a better perspective of Pasterurizated Meat Product.The biggest defect of Pasterurizated Meat Product is that the shelf lif is very short, not convenient to long-distance transport and store. Although low temperature in heating process has many merits it cannot sreilize thoroughly, in addition, water activity and pH value are high. Then the high temperature in sale and storage will cause the growth and multiplication of microbiology that makes meat product corrupt, which not only cannot improve economic effectiveness, but also has an unfavorable effect on reputation of enterprises. Therefore, the research for prolonging the shelf life of Pasterurizated Meat Product is a critical problem needed to be solved urgently in this field, a challengeable problem as well. Improving sanitary quality and prolonging the shelf life of Pasterurizated Meat Product benefit from adopting preservatives reasonably. This dissertation chooses the representative of Pasterurizated Meat Product- crispy sausage, uses preservative-Nisin, Potassium Sorbate, natamycin, Tea Polyhenols to research the antibiotic activity of the four preservatives by using in crispy sausage in single and in compound, and the synergistic effect in compound. 1. The author researched the single antibiotic action of the four preservatives in prolonging the shelf life of crispy sausage. The experiment got: (1) the four preservatives can in some degree inhibit the growth of microbiology in crispy sausage, and can prolong the shelf life of meat product. (2) Nisin has the strongest effective action to inhibit microbiology in the four, and the other three has the same antibiotic effect which is weaker than Nisin. 2. The experiment which used three level of four factors to analyze, with the shelf life as the index of assessment, researched the synergistic effect in compound of the four preservatives and the effect on the quality when using the four in compound; verifed the result of the experiment. The research shows: (1) the four preservatives applied in compound have the obvious synergistic effect on inbititing microbiology. (2) It screened out the best scheme to prolong the shelf life. The scheme is A2B2C3D3 ( Nisn 0.2g/kg, Natamycin 0.2g/l, Passium sorbate 1.4g/kg, Tea polyhenols 0.3g/kg). The verified research shows that the scheme can prolong the shelf life of crispy sausage effectively. (3) The effect of the four preservatives on shelf life in turn: Nisin>Natamycin>Passium sorbate>Tea polyhenols. (4) The nutrition and taste of meat product have not any change when the four preservatives are put into the product in compound.3. Moreover, this paper discussed the cost of the four preservatives used in complex. Tha analysis shows that putting the four preservatives into use in compound is reasonable from the effect and the cost.In this dissertation, the research result of the the four preservatives is superior to the present report, which is of important value to solve the problem of corruption and prolong the shelf life.