Unlock instant, AI-driven research and patent intelligence for your innovation.

A screening method for meat preservatives

A screening method and technology of preservatives, applied in the field of screening of meat preservatives, to achieve the effect of improving accuracy and strong selection

Active Publication Date: 2016-05-11
YANTAI XIWANG FOOD
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the inhibition zone method, the pouring plate method (the preservative and the medium are mixed evenly and poured together) and the Oxford cup method are mostly used. These methods use the medium as the experimental matrix, and use one or several spoilage strains for experiments, thus ignoring The complex microbial growth and competition relationship of meat products and the influence of complex components such as fat, protein, and salt in meat products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A screening method for meat preservatives

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Take the bag to pack the sausage, take the product out in a sterile room, put it into a sterilized meat grinder, and grind it;

[0015] (2) Dissolve nisin with a small amount of sterile water, add it to the pulverizer, and continue stirring for 3 minutes to mix the preservative and the sample evenly, and the dosage of nisin is 0.15g / kg meat filling;

[0016] (3) Put the meat filling into sterilized packaging bags with a medicine spoon, each bag is 100±1g, two bags in total, seal with a vacuum packaging machine, sterilize in a water bath at 90°C for 20 minutes, take out the sample and cool it completely with cold water ;

[0017] (4) Place the cooled sample at 25±1°C for cultivation, and regularly measure and record the number of microorganisms according to the growth of microorganisms until the product is spoiled.

Embodiment 2

[0019] The nisin in the embodiment 1 step (2) is changed into a compound preservative, and the compound preservative consists of 10.0% nisin by weight fraction, 5.5% sodium dehydroacetate, 69.5% gluconic acid-delta-endo It is composed of ester and 15% glucose, the dosage of compound preservative is 2.0g / kg meat stuffing, and other operation steps are the same.

[0020] Among them, the purchaser of nisin used is Liaoning Zhongke Biological Engineering Co., Ltd., the purchaser of sodium dehydroacetate is Qingdao Dawei Biological Engineering Co., Ltd., and the purchaser of glucono-δ-lactone is Anhui Xing Zhou Pharmaceutical Food Co., Ltd.

Embodiment 3

[0022] The nisin in step (2) of Example 1 was changed to potassium sorbate, and the consumption of potassium sorbate was 0.30 g / kg meat stuffing, and other operation steps were the same.

[0023] Table 1 is a comparison table of the experimental record results of Example 1, Example 2 and Example 3.

[0024] Table 1

[0025]

[0026] As can be seen from Table 1: the total number of colonies increases gradually with the prolongation of time, and the total number of colonies of the sample in embodiment 3 grows the fastest, illustrating that the antibacterial effect of potassium sorbate is the worst in three preservatives; embodiment 1 The growth rate of the total number of colonies in the sample is slightly higher than that of the sample in Example 2, indicating that the antibacterial effect of the single product nisin is slightly worse than that of the compound preservative, so the antibacterial effect of the compound preservative is the best among the three preservatives.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a meat product preservative screening method and belongs to the technical field of a preservative screening method. The meat product preservative screening method comprises the following steps: taking out a rotten final-stage product from a sterilizing room, then putting the rotten final-stage product in a disinfected meat grinder for grinding, meanwhile, dissolving preservatives by using a small amount of sterile water, adding the dissolved preservative to the grinder, uniformly stirring, then putting meat stuffing in sterilized packaging bags by using a medicine spoon, wherein each bag is filled with 100+ / -1g of meat stuffing, sealing the bags by using a vacuum package machine, sterilizing in a water bath kettle, taking out a sample, completely cooling the sample by using cold water, culturing the sample at the temperature of 25+ / -1 DEG C, periodically determining and recording the quantity of microorganisms according to the growth condition of microorganisms till the product is rotten, and screening out the best preservatives through the comparison of total bacterial counts. As the meat product is used as a matrix for verifying the antibacterial effects of the preservatives, the meat product preservative screening method has the advantages of strong pertinence, accurate results and wide application range.

Description

technical field [0001] The invention relates to a screening method for preservatives in meat products, and belongs to the technical field of screening methods for preservatives. Background technique [0002] Preservatives for meat products play an extremely important role in prolonging the shelf life of products, but how to choose efficient and safe preservatives is a difficult problem faced by many meat product companies. At present, the inhibition zone method, the pouring plate method (the preservative and the medium are mixed evenly and poured together) and the Oxford cup method are mostly used. These methods use the medium as the experimental matrix, and use one or several spoilage strains for experiments, thus ignoring The complex microbial growth competition relationship of meat products and the influence of complex components such as fat, protein, and salt contained in meat products are analyzed. Contents of the invention [0003] Aiming at the deficiencies in the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12Q1/18
Inventor 赵瑞连郭光平张建梅马刚王光杰宋玉洁厉建军孙晓红
Owner YANTAI XIWANG FOOD