Natural composite preservative special for chilled fresh meat

A technology of preservative and chilled meat, which is applied in the fields of using chemicals to preserve meat/fish, biochemical equipment and methods, microorganisms, etc. , the effect of extending the shelf life

Active Publication Date: 2017-03-08
HEBEI UNIVERSITY OF ECONOMICS AND BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There have been decades of research on the preservation of chilled meat in my country, but most of them have focused on the research and utilization of chemical methods. Due to the high toxicity and side effects of chemical preservatives, such as cancer induction, teratogenicity, and li...

Method used

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  • Natural composite preservative special for chilled fresh meat
  • Natural composite preservative special for chilled fresh meat
  • Natural composite preservative special for chilled fresh meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1, the acquisition of plantaractobacillus b-2

[0052] 1. Strain screening

[0053] 1. Weigh 25 g of sour kimchi, add it to 225 mL of sterile normal saline, and take 200 μL of the diluted solution after 10-fold gradient dilution with sterile normal saline and spread it on the MRS medium plate containing 0.5% (mass percentage) calcium carbonate On, 37 ℃ static culture 48h.

[0054] 2. After completing step 1, pick a single colony with a calcium-dissolving circle from the MRS medium plate, and repeatedly streak and purify it.

[0055] 3. Screen the bacterial strains purified in step 2, and use the cup and saucer method to screen the bacterial strains with antibacterial activity with Lactobacillus plantarum PL2 as the indicator bacterium, to DPPH , OH, O 2 - · The clearance rate of the index was further screened to obtain a strain with high antioxidant activity, which was named strain b-2.

[0056] 2. Morphological identification and molecular identification o...

Embodiment 2

[0064] Embodiment 2, preparation and effect evaluation of natural composite antiseptic preservative

[0065] One, the preparation of Lactobacillus plantarum b-2 bacteriocin

[0066] 1, the plantaractobacillus b-2 that embodiment 1 obtains is inoculated in the MRS medium (final concentration is 10 7 CFU / ml), culture at 37°C for 30 hours, then centrifuge at 10,000 r / min for 10 minutes at 4°C, and collect the supernatant.

[0067] 2. Take the supernatant obtained in step 1, add ammonium sulfate powder while stirring at room temperature until reaching 70% saturation, then stand at 4°C for 2h, centrifuge at 12000rpm at 4°C for 10min, and collect the precipitate.

[0068] 3. Take the precipitate obtained in step 2, redissolve it in sterile water, desalt it with an ultrafiltration membrane with a pore size of 3500 Da, and then dry it in a freeze-vacuum dryer to obtain a powder, which is bacteriocin.

[0069] About 3.0 g of bacteriocin was obtained per 1 L of the culture system of s...

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Abstract

The invention discloses a natural composite preservative special for chilled fresh meat. The invention provides Lactobacillus plantarum b-2 collected under CGMCC No. 13413. The invention also claims bacteriocin produced by the Lactobacillus plantarum b-2. The bacteriocin produced by the Lactobacillus plantarum b-2 is blended with ginger juice to prepare the natural composite preservative; the natural composite preservative is good in safety and zero in toxicity, has antibacterial, anti-oxidization and health functions, can be added to prevent chilled fresh meat from spoiling, significantly extend the shelf life of chilled fresh meat and improve the safety of the chilled fresh meat, may extend the shelf of chilled fresh meat for 4 days, and has a promising application prospect.

Description

technical field [0001] The invention relates to a special natural composite antiseptic preservative for chilled fresh meat. Background technique [0002] In recent years, with the improvement of living standards, people have higher and higher requirements for food safety. There have been decades of research on the preservation of chilled meat in my country, but most of them have focused on the research and utilization of chemical methods. Due to the high toxicity and side effects of chemical preservatives, such as cancer induction, teratogenicity, and liver and kidney damage, their use Safety is being questioned and challenged more and more, so the search for natural antiseptic preservatives for chilled meat has aroused people's great attention. It is of great practical significance to develop efficient, safe and cheap natural antiseptic preservatives for chilled meat. [0003] Natural plant-derived preservatives have the characteristics of low toxicity, rich sources, and lo...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P21/00A23B4/22C12R1/25
CPCA23B4/22C07K14/335C12N1/205C12R2001/25
Inventor 张香美郭清爽聂梦雅赵玉星杨贝
Owner HEBEI UNIVERSITY OF ECONOMICS AND BUSINESS
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