Composite anti-corrosive antistaling agent of cooling meat

Abstract

The invention discloses a compound preservative for chilled meat, which consists of the following raw materials in weight content: 0.005 to 0.05 percent of nisin, 0.005 to 0.5 percent of vitamin C, 0.01 to 0.2 percent of versenate, 0.01 to 0.5 percent of citric acid, and the balance being water. The compound preservative can effectively delay the spoilage of chilled pork and furthest maintain the freshness of the pork.

Description

technical field [0001] The invention relates to a food additive, in particular to a safe compound preservative for preserving chilled meat. Background technique [0002] Chilled meat is more and more favored by consumers because of its safety and nutrition are better than frozen meat and hot fresh meat. However, some psychrophilic bacteria and enzymes still have strong activity under refrigerated conditions of 0-4°C, so it is easy to cause spoilage of chilled meat; how to improve the shelf life of chilled meat has long been an urgent problem to be solved in my country's meat industry question. The proliferation of psychrophilic microorganisms is the main reason for the spoilage of chilled meat during refrigeration. Due to different slaughtering techniques, physical and chemical characteristics, and storage conditions, the types and proportions of psychrophilic microorganisms in chilled meat will vary, but the main flora is relatively fixed. Studies have shown that common p...

AI Technical Summary

Problems solved by technology

[0003] The current method used to inhibit the proliferation of these spoilage microorganisms in chilled meat is mainly to use preservatives, but the main use is a single preservative, which usually has poor antibacterial effect and cannot effectively target all spoilage microorganisms.

At present, domestic research on anti-corrosion and fresh-keeping technology mainly focuses on the use of preservatives, and the research on composite anti-corrosion and preservatives is not deep enough. Although there are many research reports, few of them are actually used in actual production, and there are still many problems.