? -Poly-lysine (ε-PL) has broad-spectrum bacteriostasis, which has a strong inhibitory effect on the reproduction of Gram-positive and Gram-negative bacteria such as Bacillus subtilis, lactic acid bacteria, Staphylococcus aureus, Escherichia coli, etc., and also has a certain inhibitory effect on yeast and mold. As a preservative, ε-PL has the advantages of high safety, strong solubility in water, good thermal stability and wide application range, and has strong bacteriostasis in neutral and slightly acidic environmental conditions (Table 3). Because it is stable to heat, it can be heat-treated after being added (Table 4), so it can also inhibit some heat-resistant Bacillus, etc. In addition, ε-PL can also inhibit some tadpole-shaped non-contractile long-tailed phage.
Comparison of Table 1 ε-PL and Two Other Natural Preservatives
Stability of antibacterial spectrum of bacteriostatic agent
Nisin is relatively narrow, which can only kill or inhibit G+, but is ineffective for G- and yeast. Nisin is stable under acidic conditions, and does not lose its vitality after being autoclaved at 1 15℃ at pH 2, and 40% at pH 5.
Natamycin is narrow, which has a strong inhibitory effect on mold, yeast and fungi, but has no effect on bacteria. Natamycin has low solubility in water and most organic solvents, and high temperature, ultraviolet rays, oxidants and heavy metals will affect its stability.
Poly-lysine has a wide range of antibacterial effects on G+, G-, yeast and mold in acidic and slightly acidic environments, and has a good antibacterial effect on G- Escherichia coli and Salmonella, which are difficult to be inhibited by other natural preservatives, and also has inhibitory effects on heat-resistant Bacillus and some viruses. Polylysine is not affected by pH value (Table 3), but is stable to heat, and its antibacterial activity is not affected by heating at 120℃ for 20 minutes (Table 4).
From the table 1, it can be seen that the antibacterial spectrum of nisin and natamycin is narrow, and they must be used together to achieve better antibacterial effect. However, polylysine has bacteriostatic effect on G+, G-, yeast and mold in acidic and slightly acidic environments, and has very good bacteriostatic effect on G- Escherichia coli and Salmonella, which are difficult to be inhibited by other natural preservatives (Table 2), and it also has bacteriostatic effect on heat-resistant Bacillus and some viruses.
Table 2 Minimum inhibitory concentration of ε-PL for inhibiting microbial growth
Different types of microbial strains MIC/mg? L- 1 environmental pH
Fungi (fungi) Aspergillus nigerifo 4416 Aspergillus Niger 2505.6
Trichophyton mentagrophytes ifo 7522 Trichophyton mentagrophytes 605.6
Yeasts candida acutus ifo1912 candida 65.0
Phaffia rhodozyma ifo10129 Phaffia rhodozyma 125.0
Pichia anomala IFO0 146 Pichia pastoris 1505.0
Pichia membranaefaciens IFO0577 Pichia pastoris >:
Question 2: What is the best preservative for meat products? Usually, sorbic acid or potassium sorbate or both are used for meat products.
Sodium benzoate for vegetables and fruits.
According to the revised standard of Hygienic Standard for the Use of Food Additives (GB 2760-1996) in 2002:
Sorbic acid for meat, poultry and eggs shall not exceed 0.075g/Kg.
When potassium pyrinate is used at the same time, it shall not exceed the maximum dosage in terms of sorbic acid.
There is no distinction between packaging types in the standard, and the same standard applies.
The national standards are enough for you to ensure that the products will not deteriorate during the warranty period. And it's vacuum packed. Just ensure the quality of the products. After all, such chemical additives are harmful to human body to a certain extent.
Question 3: What preservative is used in meat products? Biological preservative ε -polylysine
? -Poly-lysine (ε-PL) has broad-spectrum bacteriostasis, which has a strong inhibitory effect on the reproduction of Gram-positive and Gram-negative bacteria such as Bacillus subtilis, lactic acid bacteria, Staphylococcus aureus, Escherichia coli, etc., and also has a certain inhibitory effect on yeast and mold. As a preservative, ε-PL has the advantages of high safety, strong solubility in water, good thermal stability and wide application range, and has strong bacteriostasis in neutral and slightly acidic environmental conditions (Table 3). Because it is stable to heat, it can be heat-treated after being added (Table 4), so it can also inhibit some heat-resistant Bacillus, etc. In addition, ε-PL can also inhibit some tadpole-shaped non-contractile long-tailed phage.
Comparison of Table 1 ε-PL and Two Other Natural Preservatives
Stability of antibacterial spectrum of bacteriostatic agent
Nisin is relatively narrow, which can only kill or inhibit G+, but is ineffective for G- and yeast. Nisin is stable under acidic conditions, and does not lose its vitality after being autoclaved at 1 15℃ at pH 2, and 40% at pH 5.
Natamycin is narrow, which has a strong inhibitory effect on mold, yeast and fungi, but has no effect on bacteria. Natamycin has low solubility in water and most organic solvents, and high temperature, ultraviolet rays, oxidants and heavy metals will affect its stability.
Poly-lysine has a wide range of antibacterial effects on G+, G-, yeast and mold in acidic and slightly acidic environments, and has a good antibacterial effect on G- Escherichia coli and Salmonella, which are difficult to be inhibited by other natural preservatives, and also has inhibitory effects on heat-resistant Bacillus and some viruses. Polylysine is not affected by pH value (Table 3), but is stable to heat, and its antibacterial activity is not affected by heating at 120℃ for 20 minutes (Table 4).
From the table 1, it can be seen that the antibacterial spectrum of nisin and natamycin is narrow, and they must be used together to achieve better antibacterial effect. However, polylysine has bacteriostatic effect on G+, G-, yeast and mold in acidic and slightly acidic environments, and has very good bacteriostatic effect on G- Escherichia coli and Salmonella, which are difficult to be inhibited by other natural preservatives (Table 2), and it also has bacteriostatic effect on heat-resistant Bacillus and some viruses.
Table 2 Minimum inhibitory concentration of ε-PL for inhibiting microbial growth
Different types of microbial strains MIC/mg? L- 1 environmental pH
Fungi (fungi) Aspergillus nigerifo 4416 Aspergillus Niger 2505.6
Trichophyton mentagrophytes ifo 7522 Trichophyton mentagrophytes 605.6
Yeasts candida acutus ifo1912 candida 65.0
Phaffia rhodozyma ifo10129 Phaffia rhodozyma 125.0
Pichia anomala IFO0 146 Pichia pastoris 1505.0
Pichia membranaefaciens IFO0577 Pichia pastoris >:
Question 4: What preservatives, antioxidants, quality improvers, coloring agents and pigments, flavoring agents and essences, and nitrite exist in natural edible additives of meat products?
These are common.
Question 5: What are the natural food additives? What natural food additives do you want to use in noodles? Are there preservatives and flavoring agents used for meat? It's not natural to use everywhere. There are too many natural food additives, but they all have a range of uses. The only natural additives allowed in noodles are various natural colloids, such as carrageenan, sodium alginate and xanthan gum. Meat preservation natural humnatamycin, nisin, tea polyphenols. Flavoring agents are natural, as long as they are extracts of spices.
Question 6: See GB2760 for meat preservatives. The preservatives that can be added in cooked meat products include nisin, sorbic acid and its potassium salt, and sodium diacetate. Preservatives that can be added to sauce and braised pork products include natamycin, sodium nitrate, potassium nitrate, sodium nitrite and potassium nitrite.
Question 7: What preservatives are commonly used in meat products? What kinds can be added directly? According to national standards, benzoic acid is not allowed to be detected in meat products! There are many other things that can be added. Specifically, you can check GB2760, which is the most comprehensive.
Question 8: What meat preservatives (preservatives) are mainly organic acids and their salts? Organic acids used in meat preservation include acetic acid, formic acid, citric acid, lactic acid and its sodium salt, anti-circulating acid, sorbic acid and its potassium salt, phosphate and so on. Many experiments have proved that these acids alone or in combination have certain effects on prolonging the shelf life of meat, among which acetic acid, sorbic acid and its salts, sodium lactate are the most commonly used.