The Impacts Of Natural Compound Plant Extracts On Microorganisms And Physico-Chemical Quality Of Pasteurized Meat Products

Pasteurized meat products orient the future of meat industry. While they are likely to undergo deterioration in preservation, which limits the development of meat industry in China. Preservation on pasteurized meat products becomes an important research topic and the antistaling agent which has the advantages of good effect, low cost become a common method in the process of production. This trial was conducted to verify the efficacy of a new natural compound plant extracts in vitro bacteriostasis experiment and pasteurized meat products, then provided a reference for the practical application. The contents and results are as follows:1. The minimal inhibitory concentration has been testified by referring to disc diffusion method and agar dilution method, the minimal inhibitory concentration of L. monocytogenes was2mg/ml, that of S. Typhimurium, Pseudomonas sp. was4mg/ml, that of E. coli0157was6mg/ml, that of Escherichia coli, Lactobacillus curvatus, Lactobacillus sakei Subsp. sakei and Leuconnostoc mesenteroides subsp.mesenteroides was8mg/ml. Then addition level of2g/kg,4g/kg,6g/kg and8g/kg were selected for application in meat products.2. This trial was conducted to verify the efficacy of the new natural compound plant extracts in smoked and cooked sausage and compared with potassium sorbate, the chemical preservative. The addition level of new natural compound plant extracts was found at2g/kg,4g/kg,6g/kg and8g/kg, and that of potassium sorbate was1.5g/kg. With vacuum package and stored at4℃, the preservation effects of smoked and cooked sausage were evaluated through microorganism indexes, pH value, color parameters and texture values. The result of study showed that, compared with potassium sorbate, the new natural compound plant extracts worked finely in preventing the bacterial growth, could inhibit the main putrefying bacteria such as lactic acid bacteria, pseudomonas and Enterobacteriaceae effectively.6g/kg and8g/kg could extend the total colony below standard term up to5weeks and7weeks, respectively,4g/kg and6g/kg natural compound plant extracts could also maintain good color and texture quality of products at temperature of4℃.3. This trial was conducted to verify the efficacy of new natural compound plant extracts in sliced cooked ham and compared with sodium lactate, the chemical preservative. The addition levels of new natural compound plant extracts were found at4g/kg,6g/kg and8g/kg, and that of sodium lactate was2%. With vacuum package and stored at4℃, the preservation effects of sliced cooked ham were evaluated through microorganism indexes, pH value, color parameters and texture values. The result of study showed that, compared with sodium lactate, the new natural compound plant extracts worked finely in preventing the bacterial growth, the addition levels of6g/kg,8g/kg could extend the total colony below standard term up to8weeks and10weeks and inhibit the main putrefying bacteria such as lactic acid bacteria, pseudomonas, Enterobacteriaceae effectively, as well as the L. monocytogenes which was inoculated in sliced cooked ham. The new natural compound plant extracts with addition level of6g/kg plant extracts could maintain physico-chemical quality such as good color and texture quality, which liked by the customers.