Bacteriocin and ultra-high pressure joint antiseptic preservation technology and its application

Abstract

The invention discloses a bacteriocin and superhigh pressure joint antiseptic preservation technology and an application thereof. The invention provides a bacteriostasis and / or sterilization method for food. The bacteriostasis and / or sterilization method for the food provided by the invention comprises the following steps: adding the bacteriocin enterocin P into the food, and performing superhighpressure treatment on the food added with the bacteriocin enterocin P, wherein the pressure for the superhigh pressure treatment is 100-600 MPa. According to the invention, under the condition of notadding any chemical preservative, the defects of relatively poor bacteriostasis activity of nisin against Gram-negative bacteria and influence of 600 MPa superhigh pressure treatment on the sensory quality of food are overcome by combining the bacteriocin enterocin P with the superhigh pressure technology, and an efficient, environmentally-friendly and safe antiseptic preservation technology is provided for low-temperature meat products.

Description

technical field [0001] The invention relates to a combined antiseptic and fresh-keeping technology of bacteriocin and ultra-high pressure and its application. Background technique [0002] Barrier technology is the combined application of many different preservation techniques to inhibit the growth of microorganisms, and it has begun to be widely used in the food industry. In recent years, lactic acid bacteria bacteriocins have attracted widespread attention from many scholars as a part of fence technology. Lactobacillus bacteriocin has become a research hotspot of natural biological preservatives due to its advantages of high efficiency, safety, non-toxicity, and being digestible by the human body. The combined use of two different bacteriocins or the combination of bacteriocins and other antiseptic technologies can be used as barrier technology in food processing and storage to effectively inhibit food spoilage caused by microorganisms. Other anti-corrosion technologies ...

AI Technical Summary

Problems solved by technology

Compared with the traditional food heat treatment technology, ultra-high pressure treatment can maintain the original nutritional and sensory properties of food to the greatest extent. At present, the ultra-high pressure treatment pressure in low-temperature meat products is generally 100-600MPa, but when the ultra-high pressure treatment pressure is 600MPa or above It will not only accelerate the fat oxidation of the product to a certain extent, affect the sensory properties of food, but also accelerate the wear of ultra-high pressure equipment, increase the cost of equipment production and use, and restrict the commercial application of HHP

In addition, among the bacteriocins, only lactobacillus streptococcus (nisin) is currently approved to be added to food, and its maximum addition amount in meat products is generally 500IU / g, and it usually only has a very strong inhibitory effect on Gram-positive bacteria The effect on Gram-negative bacteria is very weak, and the application of nisin in meat products has certain limitations due to its poor solubility, uneven distribution, and poor stability.

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