Antibacterial Properties Of SHP And Its Preservation Effect On Meat Product

Sodium hypophosphite (SHP) salts is a non-toxic harmless security. It can effectively inhibit clostridium botulinum in the meat products, with good preservation effect, and it can be used as food additive added to the food. Such as western countries have regarded the sodium hypophosphite as a food additive and widespread used it. But at present in our country, it has not been used as food additives. This project follows international last sodium phosphate study pace, deeply carrying out sodium hypophosphite bacterio static effect on common harmful bacteria in the meat products and the minimum bacteriostasis concentration, best bacteriostasis conditions, such as basic research, and comparting with bacterio static effect and the effect of preservation on sausage of sodium nitrite in meat products industry the current widespread used. After the experiment get the following conclusion:(1) With the method of Oxford cup, coating and mixed bacteria, do bacteriostatic test of SHP on common six kinds of harmful bacteria in the meat products:raw spore clostridium, clostridium perfringens, salmonella, escherichia coli, staphylococcus aureus, wax bacillus sample, the results show that the SHP has only bacteriostatic effect on gram-positive anaerobe(clostridium spore, clostridium perfringens), and the bacteriostatic effect of SHP increase with the increase of the concentration. Clostridium spore, clostridium perfringens and wax bacillus these three bacteria is more sensitive to distilled water, and sensitive sort of: wax bacillus> raw spore clostridium> clostridium perfringens, but salmonella, escherichia coli, staphylococcus aureus, the three kinds of bacteria are not sensitive to distilled water and SHP.(2) Measuring the OD value result of clostridium spore and clostridium perfringens bacteria liquid after different concentration SHP treatment, using spectrophotometer under 600 nm determination, the results show that the minimum bacteriostatic concentration (MIC) of SHP for clostridium spore is 2800 mg/L, and with the concentration of SHP increase, the bacteriostatic effect of SHP on clostridium spore is enhanced, but the bacteriostatic rate declined. The minimum bacteriostatic concentration (MIC) of SHP for clostridium perfringens is 3000 mg/L. The minimum bacteriostasis concentration clostridium perfringens is bigger than clostridium spore, the bacteriostatic effect of SHP on clostridium spore is stronger than clostridium perfringens.(3) Clostridium spore is used as the research object, selecting L9 (34) orthogonal test, by observing the bacteriostatic circle and measuring the size of bacteriostatic circle diameter after SHP treatment, determining the best bacteriostasis conditions of clostridium spore, and by using SPSS software for statistical data analysis. Conducted an experiment to arrange from primary to secondary factors and determine the effects of the three factors on the growth of clostridium spore are significant or not, the results show that the best bacteriostasis conditions of SHP for clostridium spore is:the best temperature is 40℃, for 20 h, PH value is 6.0 (acid). Arrange from primary to secondary factors by the effects of the three factors on the growth of clostridium spore SHP treatment:time> temperature> PH value. In the process of SHP inhibit the growth of clostridium spore, clostridium spore has good thermal stability, and has the larger scope of PH value.(4) In order to seek out consistent inhibited effect of SHP and sodium nitrite on clostridium spore, the experiment adopts Oxford cup and coating methods for contrastive experiment, making sausages the fresh meat join the two groups of SHP and sodium nitrite that have consistent inhibited effect, refrigerating at 4℃ temperature four days, every day taking a sausage out to do measurement and sensory evaluation, the statistical analysis results show that the 3000 mg/L SHP and.120 mg/L sodium nitrit have the consistent inhibited effect on clostridium spore, and 4000 mg/L SHP and 150 mg/L sodium nitrite have the similar inhibited effect on clostridium spore. SHP and sodium nitrite both play an important role in the preservation effect on sausages, and the preservation effect is enhanced with the increase of concentration, but the preservation effect of SHP is much less than the sodium nitrite, and 150 PPM sodium nitrite has the best preservation effect on sausages. Although 150 ppm sodium nitrite and 4000ppm SHP have the same inhibitory effect on clostridium spore and botulinum, in terms of the preservation effect of them on sausage, there is a significant difference.