| Meat products are the main sources of animal protein for human beings. And the traditional cooked meat products and cured meat products with long history and unique flavor are the most popular food in China. However, subject to the limitations of traditional processing technology and their own composition characteristics, the meat products are susceptible to microbial contamination, leading to product spoilage, loss of the original food value. The effective control of microorganisms in the meat processing can extend its shelf-life, while ensuring the nutrition and taste of the products.In this paper, the microbiological control for three kinds of processed meat products was studied. Preservatives adding was the main method. The concentration ratio of multiple preservative solution was optimized, combined with vacuum packaging, secondary sterilization, cold storage and other methods to achieve the best effect for the preservation of meat products.In the multiple preservative solution of the products with secondary sterilization, the obvious interactions were found between nisin and lactic acid sodium, nisin and potassium sorbate.The order of antibacterial effect was found:nisin, sodium lactic, potassium sorbate and sodium diacetate. The optimum added amount were:nisin 0.1460g/kg, sodium lactic 14.55g/kg, potassium sorbate 0.0684g/kg, sodium diacetate 2.084g/kg.In the multiple preservative solution of the products without secondary sterilization, the order of antibacterial effect was found:sodium lactic, lysozyme, natamycin and nisin. The optimum proportion of the solution was nisin 0.3%, sodium lactic 20%, lysozyme 0.2%, natamycin 0.03%.In the multiple preservative solution of cured meat products, the order of antibacterial effect was found:natamycin, nisin, sodium lactic and citrate. The optimum proportion of the solution was nisin 0.3%, sodium lactic 10%, natamycin 0.05%, citrate 0.40%. |
