1, distilled white vinegar, by improving the control state of pathogenic microorganisms, is another natural and friendly label choice for storing meat products and poultry products; 2. Kaka DuLi, also known as Shi Fei Lazy or Goat Plum; 3. Tea polyphenols, tea polyphenols have a strong antioxidant effect, and their antioxidant properties increase with the increase of temperature. Natural preservatives, also known as natural organic preservatives, are substances secreted by organisms or existing in the body with antibacterial effect, which are artificially extracted or processed to become food preservatives. This kind of preservatives are natural substances, some of which are food ingredients, so they are non-toxic to human body and can improve the flavor and quality of food. They are a kind of food preservatives with great development prospects. Such as alcohol, organic acids, chitin and chitosan, antibiotics secreted by some bacteria, etc. , can play a certain role in preserving food. Natural preservatives have many advantages over synthetic preservatives, such as strong antibacterial activity, safety, non-toxicity, good water solubility, good thermal stability and wide range of action.

Chinese name

Natural preservative

Foreign name

Natural preservative

Another name

Natural organic preservative

Action essence

Bacterial inhibition

function

Anti-corrosion and anti-corrosion

Animal-derived natural food preservative

protamine

Protamine is a fine and simple strong alkaline protein, and high arginine is found in fish sperm cells. Protamine has strong antibacterial ability and high thermal stability in neutral and alkaline media. It is still active when heated at 2 10℃ 1.5h, and has a wide range of antibacterial and food preservation functions. It has a strong inhibitory effect on Bacillus subtilis, Bacillus megaterium, Bacillus licheniformis, Bacillus coagulans, Lactobacillus, Lactobacillus casei and Streptococcus faecalis. But the inhibitory effect on gram-negative bacteria is not obvious. [1] It has been found that protamine can interact with some protein involved in nutrient transport or biosynthesis system on cell membrane, so that the function of these protein is damaged, and then the metabolism of cells is inhibited, leading to cell death. Protamine has a more significant antibacterial effect in neutral and alkaline media. Widely used in bread, cakes, dishes (side dishes), aquatic products, bean paste stuffing, seasonings and so on.