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Study on Hurdle Factors and It’s Mechanism of Antisepsis and Quality Guarantee with Sichuan Traditional Meat Products

Author: FuXiao
Tutor: WangWei
School: West China University
Course: Of Food Science
Keywords: Hurdle factors Anticorrosive shelf life Pickle chicken legs Meat
CLC: TS251.1
Type: Master's thesis
Year: 2011
Downloads: 146
Quote: 3
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Abstract


Food to lose its original quality in the processing, storage and transportation of the circulation process to a certain speed and the way one of the most important food spoilage caused by microbes, microbial stability of food and health security depends on the inside of the product The interaction of different bacteriostatic the preservative factor (fence factor). According to different product the anticorrosive shelf life requirements, make full use of modern technology, design or adjust the fence factor, you can optimize the process, effectively improve product quality and extending shelf life to ensure the health and safety of the product and to improve processing efficiency, this is Leister Dr. fence effect and the basic principles of the fence. Food science and technology and the rapid development of the industry, the research and application of hurdle technology increasingly extensive and in-depth, especially in the modernization of traditional food technological innovation, product quality and enhance the development of new products and adapt to the market development needs, the fence technology has emerged a broad application prospects. The hurdle technology used in the Sichuan traditional food, especially the traditional characteristics meat research. First, according to the basic principles of the fence technology, the main fence factor and its role in product quality control, research and analysis and further study by a factor regulation to protect and enhance the quality of products possible. , The Sichuan Chengdu field sales traditional food including meat, sauce, pickled vegetables, soy products, seasonings, pastry and fried rice noodles and other kinds of the Sichuan traditional food already on the market and the status quo of the survey found. Which meat is the the Sichuan Traditional Food is the most important component, their storage can be divided into two categories of room temperature meat and cold meat. In addition to the main fence Aw, pH control products, most products are used Eh, T (t) Press. Hurdle factors such as the shelf life of a comprehensive anti-corrosion. Select some representative Sichuan traditional meat, its main hurdle factors (pH, Aw) Determination found most of cured meat products are easy to store products, butter halogen class Pickle chicken products as highly Corruption products. Select a Pickle chicken as representative products, to examine ways to improve the product quality and the health security program. Pickle chicken products during lactic acid added amount, the Pap sterilization temperature and sterilization time single factor experimental results based on Box-Behnken Design analysis, response surface methodology derived the optimal process conditions for the amount of lactic add 0.4ml, the sterilization temperature 83 ° C, sterilization time 18min. Fence factor regulation in a Pickle chicken products to determine the optimal process based on research results show that: the product irradiation sterilization effect, the greater the radiation dose, the better the sterilizing effect; Pap the sterilization effect between the dose of irradiation effects between 3kGy with 5kGy; effect of nisin and sodium nitrite complex best separate the effect of the use of potassium sorbate and nisin close; does not use anti-corrosion The agent under the conditions of the refrigerated can also achieve the purpose of the product preserved. The study showed that most traditional Sichuan food control the product's main fence factor of Aw and pH, addition, EH, T-(or t), especially Press. Fence factor may play important synergies. Regulation by these factors, you can optimize the processing of traditional products, improve product quality, improve product quality, extend shelf life, to guarantee the health and safety of the product and to improve the processing efficiency.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Slaughtering and meat processing industries > Basic science
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