Sausage casing biological preservative and application thereof

A technology of biological preservatives and sausage casings, applied in the direction of using chemicals to preserve meat/fish, etc., to achieve safe use, increase production efficiency, and inhibit reproduction

Active Publication Date: 2012-05-02
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Another technical problem to be solved by the present invention is to provide the application of the above-mentioned sausage casing biological preservative, which solves the problem of how to use the sausage casing biopreservative in casings

Method used

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Experimental program
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Effect test

Embodiment Construction

[0012] The enteric coating biopreservative is composed of three natural preservatives: chitosan, polylysine and nisin, and the mass ratio of each component is 2:5:3. The preparation method of the enteric-coated biological preservative: The components of the enteric-coated biological preservative are mixed uniformly according to the mass ratio.

[0013] In the application of the above-mentioned casing biopreservative, the casing biopreservative consisting of chitosan, polylysine and nisin with a mass ratio of 2:5:3 is added to the casing salt during the salting stage. The dosage of the bio-preservative for casings is 0.04-0.06% of the quality of casings. The dosage of the biopreservative for the casing is preferably 0.05% of the mass of the casing.

[0014] In the following, the present invention will be further explained in combination with experiments:

[0015] Test purpose: To compare the effects of adding single preservative, compound preservative and no preservative on the effe...

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Abstract

The invention relates to a biological preservative and particularly relates to a sausage casing biological preservative and application thereof. The sausage casing biological preservative comprises chitosan, polylysine and nisin, wherein the weight ratio of chitosan to polylysine tonisin is 2: 5: 3. The application of the sausage casing biological preservative is as follows: the sausage casing biological preservative which is constituted by chitosan, polylysine and nisin according to the weight ratio of 2: 5: 3 is added into sausage-casing salt during the stage of salting and curing a sausagecasing, and the using amount of the sausage casing biological preservative is 0.04-0.06%, preferably 0.05% of the mass of the sausage casing. The sausage casing biological preservative can effectively inhibit growth and reproduction of halophilic bacteria of the sausage casing; and furthermore, natural extracts are stable in characters and safe to use, and can better ensure the quality of the sausage casing. According to the sausage casing biological preservative provided by the invention, the sausage casing biological preservative only needs to be added during the stage of salting and curingthe sausage casing, and then the reproduction of the halophilic bacteria can be effectively inhibited, so that process is simple and production cost is low.

Description

Technical field [0001] The invention relates to a biological preservative, in particular to a biological preservative for casings and its application. The bio-preservative for casings is mainly aimed at the problem of redness of casings caused by a kind of red pigment produced by a halophilic bacteria during the storage and transportation of natural casings. The effect of compound bio-preservatives with different antibacterial effects on the storage and preservation of natural casings is studied. influences. Background technique [0002] Salted casing is one of my country's traditional export products, and it occupies a very important position in exported agricultural products. For a long time, during the pickling, storage and transportation of salted casings, due to various reasons, the surface of the casings tends to turn red, even purple and black. This phenomenon is called the salt red phenomenon of casings by enterprises. Although this red substance can be washed away with...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/22
Inventor 汪志君葛庆丰崔保威于海方维明蒋云升吴满刚
Owner YANGZHOU UNIV
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