Research On Screening Method For Combined Preservatives And Its Application On Meat Condiment

Combined condiment was rich in nutrients, and susceptible to all kinds of microbes.Bulge bag frequently happened. In traditional production and processing of condiment, heat sterilization was conventional antibacterial measures, however the impact of heat treatment for condiment itself flavor and quality should not be ignored, especially half-and-half solid cream dressing, conventional thermal antibacterial measures was difficult to guarantee the safety of end products.Screening method for combined preservatives was established and its application on meat condiment was researched.Screening model on combined preservatives had been established after antibacterial experiment. The antibacterial experiment about gram-positive bacterium representative Bacillus licheniformis, gram-negative bacterium representative Escherichia coli, S.cerevisiae and Aspergillus niger was performed with potassium sorbate,CPS,sodium dehydroacetate,SDA, et al. six different preservatives and sodium erythorbate,disodium EDTA,sodium citrate,STPP, et al. twelve kinds of anticorrosive additivesAcceleration corruption experiment had been conducted with meat condiment. The result was showed:The effect of disodium EDTA was best. SDA and sodium dehydroacetate were ruled out. The preservatives were determined:CPS, disodium EDTA and Gly.The results of the orthogonal experiments were showed that the optimal formula ratio was obtained when CPS was0.188‰, disodium EDTA was0.056%o, Gly was0.5‰, sodium erythorbate was0.5%o, sodium citrate was0.5%o, and sodium citrate was0.5%o. In this condition, bacteriostatic effect of combined preservative on meat condiment was optimum.This experiment was tried to use meat condiment as the sample and research the ultrahigh pressure sterilization. Through researching the microbiology indicators of the semi-solid condiment, it was explored the application of semi-solid condiments to the non-thermodynamic sterilized technology. Respectively, the result of the single factor experiment was as follow:the optimum pressure was300MPa; the optimal holding time for pressure was20min; the optimum temperature was32℃. Box-Behnken response surface method was used to analyze these factors. The sequence was found:pressure> temperature> holding time. When pressure was330MPa, holding time was16min and temperature was37℃, the optimal parameters were obtained. In this condition, bacteriostatic effect of ultra high pressure technology on meat condiment was optimal.Meat condiment was used as sample and the effect of adding preservatives and ultrahigh pressure treatment was compared, high pressure treatment was slightly better than adding preservatives, but the influence of initial bacterium number should not be ignored.