Natural fresh-keeping agent for prefabricated vegetables as well as preparation method and application of natural fresh-keeping agent
The natural preservative composed of chitosan, propolis extract, antibacterial agent and streptococcin lactate destroys the bacterial cell membrane and forms a thin film to block bacteria, solving the problem of bacterial growth and oxidation during storage of pre-made vegetables, and achieving the effect of prolonging shelf life and food safety.
Patent Information
- Application Number
- CN202510594927.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-09
- Publication Date
- 2025-07-29
AI Technical Summary
Pre-made vegetables are prone to breed bacteria during processing, storage and transportation, affecting consumers' dietary safety, and the oxidation reaction of protein and fat affects product quality, and the prior art is difficult to effectively extend the shelf life.
Natural preservatives composed of chitosan, propolis extract, bacterial inhibitors (alginate and ε-polylysine), sorbitol and streptococcin lactate are used to destroy bacterial cell membranes and inhibit cell growth through various mechanisms, forming thin films to block bacterial entry, synergistically synergistic and reduce oxidative reactions.
Effectively inhibit colony growth during refrigeration of pre-made vegetables, reduce the degree of oxidation, extend the shelf life, and ensure food safety and quality.
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Abstract
Description
Technical Field
[0001] This application relates to the technical field of preservatives, and in particular to a natural preservative for prefabricated dishes, its preparation method and application. Background Art
[0002] The fast-paced urban life in modern society leaves people with less time to spend in the kitchen, giving rise to prefabricated food products. Prefabricated dishes are prepared using modern scientific technologies and advanced equipment to replace traditional manual production methods with quantitative, standardized, mechanized, and automated processing. The preparatory work for dish ingredients is carried out, the production steps are simplified, and after hygienic and scientific packaging, they can be directly consumed through heating, steaming, frying, or other methods. Prefabricated dishes can be divided into ready-to-eat, ready-to-heat foods, ready-to-cook foods, and ready-to-assemble foods.
[0003] During the processing of prefabricated food products, microorganisms cannot be completely killed, and bacteria are also likely to grow during storage, transportation, and sales, thus affecting the food safety of consumers. In addition, during the storage of prefabricated food products, oxidation reactions also occur in proteins and fats, which in turn affect the sensory flavor of the dishes and reduce product quality. Therefore, it is necessary to develop a natural preservative to extend the shelf life of prefabricated dishes. Summary of the Invention
[0004] In order to extend the shelf life of prefabricated dishes, this application provides a natural preservative for prefabricated dishes, its preparation method and application.
[0005] In the first aspect, a natural preservative for prefabricated dishes provided by this application adopts the following technical solution: A natural preservative for prefabricated dishes includes the following raw materials in parts by mass: 3 - 8 parts of chitosan, 1 - 3 parts of propolis extract, 5 - 9 parts of bacteriostatic agent, 1.2 - 2.6 parts of sorbitol, 0.8 - 1.8 parts of nisin; the bacteriostatic agent includes alginate and ε-polylysine.
[0006] By adopting the above technical solution, the bacteriostatic mechanism of alginate includes cell membrane damage, metal ion release, acid-base balance disorder, and DNA damage. These mechanisms interact with each other, jointly leading to the physiological function disorder of bacteria and ultimately resulting in bacteriostatic death; the bacteriostatic effect of ε-polylysine mainly occurs through electrostatic interaction with the negative charges on the cell membrane surface, destroying the lipopolysaccharide layer on the cell membrane, while also destroying the stability of the cell membrane, increasing its permeability, and causing the leakage of soluble ions and proteins, thereby leading to microbial lysis and death. On the one hand, nisin forms pores by binding to lipid II molecules, causing the leakage of small molecules inside the cell, thus leading to cell death; on the other hand, since lipid II molecules are intermediates in the biosynthesis of bacterial cell walls, the binding of nisin to it will interfere with the synthesis of the cell wall, thereby inhibiting cell growth and thus playing a better bacteriostatic role.
[0007] In addition, negatively charged alginate binds to positively charged ε-polylysine and nisin through electrostatic forces, improving the stability of ε-polylysine and nisin in the preservative and playing a positive role in enhancing the preservation performance of the preservative.
[0008] Moreover, chitosan and propolis extract can also form a thin film on the surface of the prefabricated dishes, which can block the entry of bacteria in the air and further enhance the antibacterial effect; each component of the natural preservative of the present invention interacts with each other and synergistically enhances the effect, which can preferably inhibit the growth and reproduction of colonies during the refrigeration of prefabricated dishes, reduce the oxidation degree of proteins and lipids, and extend the shelf life of prefabricated dishes.
[0009] Preferably, the mass ratio of the alginate to the ε-polylysine is 1:(1.6 - 2.2).
[0010] By adopting the above technical solution, controlling the mass ratio of the alginate to the ε-polylysine within the above range has a promoting effect on the antibacterial effect of the bacteriostatic agent added to the preservative.
[0011] Preferably, the modified preparation method of the ε-polylysine includes the following steps: Add ε-polylysine and sodium hexametaphosphate to deionized water, stir evenly to react, and after the reaction is complete, perform centrifugation, washing, and drying to obtain modified ε-polylysine.
[0012] By adopting the above technical solution, negatively charged sodium hexametaphosphate binds to positively charged ε-polylysine through electrostatic forces, and sodium hexametaphosphate can destroy the outer membrane of bacteria, making ε-polylysine more likely to penetrate and play an antibacterial role.
[0013] In addition, sodium hexametaphosphate can increase the ability of muscle proteins to bind water, improve the water retention of meat, maintain the juiciness of meat, and can inhibit lipid oxidation to a certain extent, improve the texture and color of meat, and enhance the stability of meat prefabricated dishes.
[0014] Preferably, the mass ratio of the ε-polylysine to the sodium hexametaphosphate is 1:(0.22 - 0.34).
[0015] By adopting the above technical solution, controlling the mass ratio of the ε-polylysine to the sodium hexametaphosphate within the above range can effectively improve the antibacterial effect of the ε-polylysine in the preservative.
[0016] Preferably, the modified preparation method of the nisin includes the following steps: Add β-cyclodextrin to deionized water and stir evenly to obtain a β-cyclodextrin solution. Add nisin to hydrochloric acid and stir evenly to obtain a nisin solution. Then add the nisin solution to the β-cyclodextrin solution. After sufficient reaction, adjust the pH to 3 with sodium hydroxide solution, and then filter and vacuum dry in sequence to obtain modified nisin.
[0017] By adopting the above technical scheme, β-cyclodextrin encapsulates the easily oxidized components in prefabricated dishes, such as unsaturated oils and vitamins. By wrapping them in the internal hydrophobic cavity, oxygen is isolated, and the oxidation process is delayed, thereby prolonging the freshness preservation effect of prefabricated dishes. The amino acids and their side chains on nisin interact with β-cyclodextrin to form a local inclusion complex on the surface of nisin, thereby effectively improving the solubility of nisin and enhancing the freshness preservation persistence of the preservative.
[0018] Preferably, the mass ratio of nisin to β-cyclodextrin is 1:(2.1 - 2.3).
[0019] By adopting the above technical scheme, controlling the mass ratio of nisin to β-cyclodextrin within the above range can further enhance the freshness preservation persistence of the preservative.
[0020] Preferably, it also includes 0.1 - 0.3 parts of vitamin E.
[0021] By adopting the above technical scheme, vitamin E, as an antioxidant, can reduce the oxidative deterioration of prefabricated dishes, ensuring the freshness and flavor of prefabricated dishes. Moreover, vitamin E can also reduce the oxidative degradation of nisin during storage or use, maintain its activity, make nisin easier to approach and damage the bacterial membrane, increase the permeability of the cell membrane, promote the combination of nisin and lipid II, and enhance the antibacterial effect.
[0022] In the second aspect, a preparation method of a natural preservative for prefabricated dishes as provided in the first aspect of the present application adopts the following technical scheme: A preparation method of a natural preservative for prefabricated dishes includes the following steps: Mix chitosan, propolis extract, bacteriostatic agent, sorbitol, and nisin, and stir evenly to obtain a natural preservative.
[0023] In the third aspect, an application of a natural preservative for prefabricated dishes as provided in the first aspect of the present application adopts the following technical scheme: An application of a natural preservative for prefabricated dishes is to add the natural preservative to prefabricated dishes, and the addition amount of the natural preservative is 0.3 - 0.7% of the weight of the prefabricated dishes.
[0024] In summary, the present application includes at least one of the following beneficial technical effects: 1. Alginate, ε-polylysine, and nisin all have good antibacterial effects. In addition, negatively charged alginate binds to positively charged ε-polylysine and nisin through electrostatic forces, improving the stability of ε-polylysine and nisin in the preservative, which has a positive effect on enhancing the preservation performance of the preservative. Moreover, chitosan and propolis extract can also form a thin film on the surface of prefabricated dishes, which can block bacteria in the air from entering and further enhance the antibacterial effect; the various components of the natural preservative of the present invention interact with each other and synergistically enhance the effect, which can better inhibit the growth and reproduction of colonies during the refrigeration of prefabricated dishes, reduce the oxidation degree of proteins and lipids, and extend the shelf life of prefabricated dishes.
[0025] 2. As an antioxidant, vitamin E can reduce the oxidative deterioration of prefabricated dishes, ensuring the freshness and flavor of prefabricated dishes. Moreover, vitamin E can also reduce the oxidative degradation of nisin during storage or use, maintain its activity, make nisin easier to approach and damage the bacterial membrane, increase the permeability of the cell membrane, promote the binding of nisin to lipid II, and enhance the antibacterial effect. Detailed implementation mode
[0026] The embodiment of the present application discloses a natural preservative for prefabricated dishes, its preparation method and application.
[0027] All raw materials involved in the present application can be obtained through commercial channels. Among them, chitosan (CAS number: 9012-76-4) is provided by Xi'an Kangnuo Chemical Co., Ltd., propolis extract is provided by Shaanxi Parni Biological Technology Co., Ltd., ε-polylysine (CAS number: 28211-04-3) is provided by Beijing Thompson Biological Technology Co., Ltd., sodium alginate (CAS number: 9005-38-3) is provided by Jiangsu Dongju Biological Technology Co., Ltd., sorbitol (CAS number: 50-70-4) is provided by Shouguang Huali Sugar Alcohol Co., Ltd., nisin is provided by Nanjing Shengxuan Biological Technology Co., Ltd. (CAS number: 1414-45-5), sodium hexametaphosphate (CAS number: 10124-56-8) is provided by Wuhan Maikexin Technology Co., Ltd., β-cyclodextrin (CAS number: 7585-39-9) is provided by Shanghai Aladdin Biochemical Technology Co., Ltd., and vitamin E (CAS number: 2074-53-5) is provided by Shandong Pingju Biological Technology Co., Ltd.
[0028] Example 1 The natural preservative includes the following raw materials by weight: 3 g of chitosan, 1 g of propolis extract, 5 g of antibacterial agent, 1.2 g of sorbitol, and 0.8 g of nisin.
[0029] The bacteriostatic agent includes alginate and ε-polylysine, and the mass ratio of alginate to ε-polylysine is 1:1.6. The alginate is sodium alginate.
[0030] The preparation method of the bacteriostatic agent includes the following steps: Mix the alginate and ε-polylysine, and stir evenly to obtain the bacteriostatic agent.
[0031] The preparation method of a natural preservative for prefabricated dishes includes the following steps: Mix chitosan, propolis extract, bacteriostatic agent, sorbitol, and nisin, and stir evenly to obtain the natural preservative.
[0032] The application of a natural preservative for prefabricated dishes is to add the natural preservative to prefabricated dishes, and the addition amount of the natural preservative is 0.3% of the weight of the prefabricated dishes.
[0033] Example 2 The natural preservative includes the following raw materials by weight: 8 g of chitosan, 3 g of propolis extract, 9 g of bacteriostatic agent, 2.6 g of sorbitol, and 1.8 g of nisin.
[0034] The bacteriostatic agent includes alginate and ε-polylysine, and the mass ratio of alginate to ε-polylysine is 1:2.2. The alginate is sodium alginate.
[0035] The preparation method of the bacteriostatic agent includes the following steps: Mix the alginate and ε-polylysine, and stir evenly to obtain the bacteriostatic agent.
[0036] The preparation method of a natural preservative for prefabricated dishes includes the following steps: Mix chitosan, propolis extract, bacteriostatic agent, sorbitol, and nisin, and stir evenly to obtain the natural preservative.
[0037] The application of a natural preservative for prefabricated dishes is to add the natural preservative to prefabricated dishes, and the addition amount of the natural preservative is 0.8% of the weight of the prefabricated dishes.
[0038] Example 3 The natural preservative includes the following raw materials by weight: 5 g of chitosan, 2 g of propolis extract, 7 g of bacteriostatic agent, 1.9 g of sorbitol, and 1.3 g of nisin.
[0039] The bacteriostatic agent includes alginate and ε-polylysine, and the mass ratio of alginate to ε-polylysine is 1:1.9. The alginate is sodium alginate.
[0040] The preparation method of the bacteriostatic agent includes the following steps: After mixing alginate and ε-polylysine, stir evenly to obtain an antibacterial agent.
[0041] A preparation method of a natural preservative for prefabricated dishes, comprising the following steps: After mixing chitosan, propolis extract, antibacterial agent, sorbitol, and nisin, stir evenly to obtain a natural preservative.
[0042] An application of a natural preservative for prefabricated dishes, adding the natural preservative to prefabricated dishes, and the addition amount of the natural preservative is 0.5% of the weight of the prefabricated dishes.
[0043] Example 4 The difference between Example 4 and Example 3 is that the mass ratio of alginate to ε-polylysine is 1:1.2.
[0044] Example 5 The difference between Example 5 and Example 3 is that the mass ratio of alginate to ε-polylysine is 1:2.6.
[0045] Example 6 The difference between Example 6 and Example 3 is that the modified preparation method of ε-polylysine comprises the following steps: Add 10 g of ε-polylysine and 2.2 g of sodium hexametaphosphate to 50 g of deionized water, stir at a stirring speed of 8000 rpm / min for 5 min. After complete stirring, perform centrifugation, and then wash the product with ethanol (the mass concentration of ethanol is 70%) 2 times, and then perform vacuum drying for 24 h to obtain modified ε-polylysine.
[0046] Example 7 The difference between Example 7 and Example 3 is that the modified preparation method of ε-polylysine comprises the following steps: Add 10 g of ε-polylysine and 3.4 g of sodium hexametaphosphate to 50 g of deionized water, stir at a stirring speed of 8000 rpm / min for 5 min. After complete stirring, perform centrifugation, and then wash the product with ethanol (the mass concentration of ethanol is 70%) 2 times, and then perform vacuum drying for 24 h to obtain modified ε-polylysine.
[0047] Example 8 The difference between Example 8 and Example 3 is that the modified preparation method of ε-polylysine comprises the following steps: Add 10 g of ε-polylysine and 2.8 g of sodium hexametaphosphate to 50 g of deionized water, stir at a stirring speed of 8000 rpm / min for 5 min. After complete stirring, perform centrifugation, and then wash the product with ethanol (the mass concentration of ethanol is 70%) 2 times, and then perform vacuum drying for 24 h to obtain modified ε-polylysine.
[0048] Example 9 The difference between Example 9 and Example 8 is that the mass ratio of ε-polylysine to sodium hexametaphosphate is 1:0.12.
[0049] Example 10 The difference between Example 10 and Example 8 is that the mass ratio of ε-polylysine to sodium hexametaphosphate is 1:0.44.
[0050] Example 11 The difference between Example 11 and Example 8 is the modified preparation method of nisin, which includes the following steps: Add 2.1 g of β-cyclodextrin to 50 mL of deionized water, stir evenly to obtain a β-cyclodextrin solution. Add 1 g of nisin to 50 mL of hydrochloric acid (the mass concentration of hydrochloric acid is 0.2 mol / L), stir evenly to obtain a nisin solution; then add the nisin solution to the β-cyclodextrin solution, stir and heat to 40 °C, react for 6 h, adjust to pH 3 with sodium hydroxide solution (the mass concentration of sodium hydroxide solution is 1 mol / L), and then successively filter and vacuum dry to obtain modified nisin.
[0051] Example 12 The difference between Example 12 and Example 8 is the modified preparation method of nisin, which includes the following steps: Add 2.3 g of β-cyclodextrin to 50 mL of deionized water, stir evenly to obtain a β-cyclodextrin solution. Add 1 g of nisin to 50 mL of hydrochloric acid (the mass concentration of hydrochloric acid is 0.2 mol / L), stir evenly to obtain a nisin solution; then add the nisin solution to the β-cyclodextrin solution, stir and heat to 40 °C, react for 6 h, adjust to pH 3 with sodium hydroxide solution (the mass concentration of sodium hydroxide solution is 1 mol / L), and then successively filter and vacuum dry to obtain modified nisin.
[0052] Example 13 The difference between Example 13 and Example 8 is the modified preparation method of nisin, which includes the following steps: Dissolve 2.2 g of β-cyclodextrin in 50 mL of deionized water and stir evenly to obtain a β-cyclodextrin solution. Dissolve 1 g of nisin in 50 mL of hydrochloric acid (with a mass concentration of 0.2 mol / L) and stir evenly to obtain a nisin solution. Then add the nisin solution to the β-cyclodextrin solution, stir and heat to 40 °C, react for 6 h, adjust the pH to 3 with sodium hydroxide solution (with a mass concentration of 1 mol / L), and then filter and vacuum dry successively to obtain modified nisin.
[0053] Example 14 The difference between Example 14 and Example 13 is that the mass ratio of nisin to β-cyclodextrin is 1:1.6.
[0054] Example 15 The difference between Example 15 and Example 13 is that the mass ratio of nisin to β-cyclodextrin is 1:2.8.
[0055] Example 16 The difference between Example 16 and Example 13 is that the natural preservative also includes 0.1 g of vitamin E.
[0056] A preparation method of a natural preservative for prefabricated dishes includes the following steps: Mix chitosan, propolis extract, bacteriostatic agent, sorbitol, nisin, and vitamin E and stir evenly to obtain a natural preservative.
[0057] Example 17 The difference between Example 17 and Example 16 is that the natural preservative also includes 0.3 g of vitamin E.
[0058] Example 18 The difference between Example 18 and Example 16 is that the natural preservative also includes 0.2 g of vitamin E.
[0059] Comparative Example 1 The difference between Comparative Example 1 and Example 3 is that the bacteriostatic agent only contains alginate.
[0060] Comparative Example 2 The difference between Comparative Example 2 and Example 3 is that the bacteriostatic agent only contains ε-polylysine.
[0061] Comparative Example 3 The difference between Comparative Example 3 and Example 3 is that the natural preservative does not contain a bacteriostatic agent.
[0062] Performance detection: 1. Nitrite content Examples 1-18 and Comparative Examples 1-3 were added to the prepared dishes, and the nitrite content was measured after refrigerating at 4°C for 40 days. Referring to the second method, spectrophotometry, in the national food safety standard "Determination of nitrite and nitrate in foods" (GB 5009.33-2016), each group was measured three times, and the average value was taken. The test results were recorded in Table 1.
[0063] 2. Antibacterial performance test Examples 1-18 and Comparative Examples 1-3 were added to the prepared dishes, and the total number of colonies was measured after refrigerating at 4°C for 5 days, 15 days, and 40 days. The measurement was carried out according to the national food safety standard "Microbiological examination of foods - Total number of colonies" (GB 4789.2-2016). Each group was measured three times, and the average value was taken. The test results were recorded in Table 1.
[0064] Table 1 Data analysis Specifically, the difference between Example 8 and Example 3 lies in that: the nitrite content in Example 8 is lower than that in Example 3, and the initial antibacterial property of Example 8 is better than that of Example 3. The difference between Example 8 and Example 3 is that ε-polylysine is modified by sodium hexametaphosphate, making ε-polylysine more likely to penetrate the bacterial outer membrane and play an antibacterial role, thereby improving the preservation effect of the natural preservative added to the prepared dishes.
[0065] Specifically, the difference between Example 13 and Example 8 lies in that: the nitrite content in Example 8 is lower than that in Example 3, and the antibacterial persistence of Example 8 is better than that of Example 3. The difference between Example 8 and Example 3 is that nisin is modified by β-cyclodextrin to improve the solubility of nisin, thereby improving the preservation persistence of the preservative, and further improving the preservation effect of the natural preservative added to the prepared dishes.
[0066] Specifically, the difference between Example 18 and Example 13 lies in that: the nitrite content in Example 18 is lower than that in Example 3, and the initial antibacterial property of Example 18 is better than that of Example 13. The difference between Example 18 and Example 13 is that the preservative also contains vitamin E. Vitamin E increases the membrane permeability, promotes the binding of nisin to lipid II, and enhances the antibacterial effect, thereby improving the preservation effect of the natural preservative added to the prepared dishes.
[0067] Specifically, the differences between Example 3 and Comparative Example 1 are as follows: the nitrite content in Example 3 is lower than that in Comparative Example 1, and the bacteriostatic property of Example 3 is better than that of Comparative Example 1. The difference between Example 3 and Comparative Example 1 lies in that negatively charged alginate binds to positively charged ε-polylysine and nisin through electrostatic interaction, improving the stability of ε-polylysine and nisin in the preservative, thereby enhancing the preservation effect of the natural preservative added to the prefabricated dishes.
[0068] Specifically, the differences between Example 3 and Comparative Example 2 are as follows: the nitrite content in Example 3 is lower than that in Comparative Example 2, and the bacteriostatic property of Example 3 is better than that of Comparative Example 2. The difference between Example 3 and Comparative Example 2 lies in that negatively charged alginate binds to positively charged ε-polylysine and nisin through electrostatic interaction, improving the stability of ε-polylysine and nisin in the preservative, thereby enhancing the preservation effect of the natural preservative added to the prefabricated dishes.
[0069] Specifically, the differences between Example 3 and Comparative Example 3 are as follows: the nitrite content in Example 3 is lower than that in Comparative Example 3, and the bacteriostatic property of Example 3 is better than that of Comparative Example 3. The difference between Example 3 and Comparative Example 3 is that the preservative also contains a bacteriostatic agent formed by alginate and ε-polylysine, thus enhancing the bacteriostatic effect of the preservative and further improving the preservation effect of the natural preservative added to the prefabricated dishes.
[0070] The above are all preferred embodiments of this application. The protection scope of this application is not limited thereby. Therefore, any equivalent changes made according to the structure, shape, and principle of this application shall be covered within the protection scope of this application.
Claims
1. A natural preservative for prefabricated dishes, characterized in that: It includes raw materials in the following parts by mass: 3 - 8 parts of chitosan, 1 - 3 parts of propolis extract, 5 - 9 parts of bacteriostat, 1.2 - 2.6 parts of sorbitol, 0.8 - 1.8 parts of nisin; the bacteriostat includes alginate and ε-polylysine.
2. The natural preservative for prefabricated dishes according to claim 1, characterized in that: The mass ratio of the alginate to the ε-polylysine is 1:(1.6 - 2.2).
3. The natural preservative for pre-prepared dishes according to claim 1, characterized in that: The modified preparation method of the ε-polylysine includes the following steps: Add ε-polylysine and sodium hexametaphosphate to deionized water, stir evenly to react, after the reaction is complete, then carry out centrifugation, washing, and drying to obtain modified ε-polylysine.
4. A natural preservative for prefabricated dishes according to claim 3, characterized in that: The mass ratio of the ε-polylysine to the sodium hexametaphosphate is 1:(0.22 - 0.34).
5. A natural preservative for prefabricated dishes according to claim 1, characterized in that: The modified preparation method of the nisin includes the following steps: Add β-cyclodextrin to deionized water, stir evenly to obtain a β-cyclodextrin solution, add nisin to hydrochloric acid, stir evenly to obtain a nisin solution; then add the nisin solution to the β-cyclodextrin solution, after sufficient reaction, adjust to pH 3 with sodium hydroxide solution, and then successively carry out filtration and vacuum drying to obtain modified nisin.
6. The natural preservative for pre-prepared dishes according to claim 5, characterized in that: The mass ratio of the nisin to the β-cyclodextrin is 1:(2.1 - 2.3).
7. The natural preservative for pre-prepared dishes according to claim 1, characterized in that: It also includes 0.1 - 0.3 parts of vitamin E.
8. A preparation method of the natural preservative for prefabricated dishes as described in claim 1, characterized in that: It includes the following steps: Mix chitosan, propolis extract, bacteriostat, sorbitol, and nisin, stir evenly to obtain a natural preservative.
9. A use of the natural preservative for pre-prepared dishes as claimed in claim 1, characterized in that: Add the natural preservative to the prefabricated dishes, and the addition amount of the natural preservative is 0.3 - 0.8% of the weight of the prefabricated dishes.