Study On The Compound Preservative For Two Kinds Of Bulk Cooked Food

Cooked food is quite common all over the country. It is accepted by the public for its simple operation and delicious taste. Cooked food products are very suitable for the growth of microorganism to breed because of it contains abundant nutrient and high moisture condition. At present, cooked food products in delicatessens, stores or supermarket have many problems such as the low pass rate of microorganism, which are far away from the safety standards that we want. High temperature is good at sterilize, but it will lead to poor color, aroma and taste, that can't satisfy the consumers'demand. Therefore, the great preservation of bulk cooked food has been paid more and more attention.The significance of this study was to dispel misgivings of bulk cooked foods'safety in summer and autumn, to reduce economic losses because they hadn't been sold out in time, to reduce the invisible economic losses because of the safety issues which lead to lower purchasing power. Help the industry of bulk cooked food to grow healthy. The study in this paper was to guarantee the products'flavor of themselves, and to extend the shelf life of the product. The result of this study will provide reference to other studies of cooked food antiseptic preservation.The study in this paper firstly separated and identified the microorganism of Orleans roast chickens and bulk tripes. Secondly, used propolis, water-soluble chitosan, Nisin, sodium Lactate, Natamycin and ultrasonic treatment to Orleans roast chickens and bulk tripes, the effect of preservative on the quality of them were investigated based on its total number of colonies. Propolis, water-soluble chitosan, Nisin and Natamycin were used into Orleans roast chickens and bulk triples, the optimal concentrations of the four kinds of preservatives were determined by the storage experiments. The effects of compound preservative on the quality of Orleans roast chickens and bulk triples were investigated based on the total number of colony, total number of mold and yeast colony, TVB-N, TBA, pH, sensory changes during the storage. The optimal ratio of those four compound preservatives was obtained by analysis. At last, the cost was calculated to study the feasibility of the four preservatives applicated in Orleans roast chickens and bulk triples.The main results were showed as following:1. The advantage bacterium strains which lead Orleans roast chickens and bulk tripes to spoilage were the same. The ratio of the advantage bacterium strains was similar. Bacillus subtilis, Bacillus pumilus Meyer and Gottheil, Aspergillus candidus were found in Orleans roast chickens and bulk tripes.2.In the36℃storage condition, the shelf life of the groups of Orleans roast chickens which were added0.30%propolis,0.40%water-soluble chitosan,0.035%Nisin, extended3times longer than the blank contrast groups which shelf life were less than12hours. While the groups which were added0.015%Natamycin, were found colonies of Aspergillus candidus in the third day. It was2days later than the blank contrast groups.3. The optimal addition of propolis, water-soluble chitosan, Nisin, Natamycin in Orleans roast chickens were0.30%,0.40%,0.03%and0.02%respectively. The shelf life of optimal addition groups could be longer than48hours. It was3times longer than the blank contrast groups which shelf lifes were less than12hours. The cost of500g Orleans roast chickens was0.325yuan which could be accepted by businesses.4. The optimal addition of propolis, water-soluble chitosan, Nisin, Natamycin in bulk tripes were0.35%,0.40%,0.03%and0.02%respectively. The shelf life of optimal addition groups could be longer than48hours. It was3times longer than the blank contrast groups which shelf lifes were less than12hours. The cost of500g bulk tripes was0.35yuan, the cost was very low that had high feasibility.