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Compound preservative applied to retaining freshness of supermarket chilled pork

A composite fresh-keeping and supermarket technology, which is applied in the directions of preserving fruits/vegetables with sugar and acid to preserve fruits/vegetables, etc. It can solve the problems of poor fresh-keeping effect of preservatives and achieve the effect of extending shelf life

Inactive Publication Date: 2013-03-13
FUZHOU UNIV
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding preservatives is a commonly used fresh-keeping method. It has the advantages of simple operation and economy, but the fresh-keeping effect of a single preservative is generally poor, and the combination of two or more preservatives can often achieve better fresh-keeping effects.

Method used

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  • Compound preservative applied to retaining freshness of supermarket chilled pork
  • Compound preservative applied to retaining freshness of supermarket chilled pork
  • Compound preservative applied to retaining freshness of supermarket chilled pork

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Embodiment Construction

[0014] The present invention screens out a composite preservative with the best fresh-keeping effect from 17 fresh-keeping formulas developed by the research group in the early stage. The formula is: 0.1% (v / v) lactic acid, 1% (w / v) ascorbic acid, 0.25% (w / v) Nisin, 0.5% (w / v) chitosan, pH 3.5~4.0; use tap water to make fresh-keeping solution.

[0015] The fresh pork slaughtered and cut on the same day is provided by Fuzhou Yonghui Supermarket. Each piece is about 100g. It is soaked in preservative solution for 3-5 minutes. After processing, it is placed on a sieve to drain for 10-15 minutes, and then placed in a tray. , covered and packaged with PE film; the control group was not subjected to fresh-keeping treatment, directly placed in a tray, and covered with PE film for packaging. The packaged pork was stored in a refrigerator at 5-8°C, and samples were taken regularly on the 1st, 3rd, 5th, and 7th day for sensory evaluation, total number of coliforms, total number of colon...

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Abstract

The invention discloses a compound preservative applied to retaining the freshness of supermarket chilled pork. The compound preservative is prepared from the following ingredients: lactic acid with the volume concentration of 0.1%, ascorbic acid with the mass concentration of 1%, Nisin with the volume concentration of 0.25% and chitosan with the mass concentration of 0.5%. The pH value of the compound preservative is 3.5-4.0. The compound preservative provided by the invention is wide in raw materials source, simple in formula, obvious in effect, and capable of prolonging the shelf life of the supermarket tray packed chilled port by more than 7 d from 1-3 d.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping meat, and in particular relates to a composite preservative used for fresh-keeping frozen pork in supermarkets. Background technique [0002] my country has always been a big consumer of meat. According to statistics, in 2005, the total output of meat including pigs, cattle, sheep, poultry and miscellaneous meat was 77.43 million tons, ranking first in the world, but the meat processing rate is still insufficient 5%, more than 90% of meat production is directly sold in the form of fresh meat and frozen meat without further processing, of which the vast majority are hot fresh meat and frozen meat, and the proportion of chilled meat is still low. In recent years, with the continuous development of the economy and the continuous improvement of people's living standards, the consumption of pork in my country has shown an upward trend year by year. Changes, showing a development trend from hot fre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/10A23B7/08
Inventor 林娟陈江平苏冰梅叶秀云
Owner FUZHOU UNIV
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