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Effect of High Pressure Processing and Natural Antimicrobials on Preservation of Low-temperature Sausage

Author: XuSheng
Tutor: ChenCongGui
School: Hefei University of Technology
Course: Agricultural Products Processing and Storage
Keywords: Extra high voltage Nisin Sodium lactate Cold ham Storage Characteristics
CLC: TS251.1
Type: Master's thesis
Year: 2009
Downloads: 265
Quote: 4
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Abstract


Storage characteristics of ultra-high pressure processing (HPP) and natural antibacterial agents are conducive to improve the low-temperature ham . In this study, by the addition of Nisin and sodium lactate , and modified processing by means of ultra-high pressure cold ham and extend its storage time . Nisin by single factor experiment investigated the concentration of sodium lactate concentration , pressure and dwell time of the low-temperature storage characteristics of the ham ( the total number of colonies , holding a water-based , color and texture ) ; combined effects of sodium lactate and through comprehensive tests examine Nisin synergies ; through orthogonal test to examine the combined effect of HPP synergistic composite antibacterial agent . The test results show that : (1) to add 0.01 to 0.02% of Nisin and 1 to 3% sodium lactate can effectively extend the storage time of the low temperature ham ; Add 3% sodium lactate can significantly improve water holding capacity of the ham , hardness and chewiness ; color of Nisin and sodium lactate ham impact not significant ; of Nisin and Sodium lactate used in combination is better than using a single condition , the best combination of the two Nisin 0.02% sodium lactate 3% , cold ham can be stored for 22 days . (2) 300 MPa and above pressure treatment can effectively extend the low temperature ham storage time ; 300 MPa , 20 min treatment can significantly improve the water holding capacity of the ham , hardness and chewiness ; With the improvement of the pressure level and pressure holding time, ham L to values ??sequentially significantly increased 15 days after a ~ * value and b ~ * values ??were significantly reduced , chilled L ~ * value and b ~~ * values ??compared with the initial treatment group was significantly increasing , a to * values ??significantly reduced . (3) The order of primary and secondary factors affect the composite score of HPP and composite natural antibacterial agent : pressure gt ; pressure holding time gt ; sodium lactate concentration gt ; of Nisin concentration , four better combination for the pressure of 400 MPa , 20 min dwell time , Nisin 0.01% and sodium lactate 3% , the low temperature ham 36 days of storage .

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