CN102640781A - Fresh meat composite biological preservative and preparation method of fresh meat composite biological preservative - Google Patents
Fresh meat composite biological preservative and preparation method of fresh meat composite biological preservative Download PDFInfo
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Abstract
The invention discloses a fresh meat composite biological preservative and a preparation method of the fresh meat composite biological preservative. 1000ml of the fresh meat composite biological preservative comprises 1.25 to 18g of Epsilon-polylysine, 1 to 16g of nisin, 0.2 to 5g of natamycin, 0.25 to 3g of glucolactone, 1.25 to 10g of ethylene diamine tetraacetic acid (EDTA) disodium, 1 to 3g of fatty acid monoglyceride and the balance water. The fresh meat composite biological preservative is prepared by mixing the materials and homogenizing the materials for 5 to 40 minutes under the conditions of the homogenizing temperature being 20 to 40 DEG C and the work pressure being 1 to 10 MPa. The fresh meat composite biological preservative can ensure the freshness of the fresh meat in the selling process, and has the advantages that the biological safety is high, the toxicity is low, the efficiency is high, the addition is little, the preservative performance is good, the antibacterial spectrum is wide, and the antibacterial capability is high.
Description
Technical field:
The present invention relates to a kind of anticorrisive agent and preparation method thereof, be specifically related to a kind of fresh meat composite biological preservative and preparation method thereof.
Background technology:
Biological safety problem is one of subject matter of fresh meat products food securities such as livestock and poultry fish, with the excess of invasive organism and anticorrisive agent with illegally be added to the master.The food-safety problem that causes by pathogenic microorganisms whole fresh meat butcher and distribution chain in extensively exist.
High, the growth of microorganism breeding of temperature all the year round of China's southern area rapidly, to the control of pathogenic microorganisms harm in the food emphasis of food quality trouble free service especially.
According to China resident's meals custom, meat products such as poultry, fowl, fish are main with fresh sale mainly, sell the place and be mostly the market of farm produce, and put after killing, on-sale date is longer.Because most of market of farm produces environment is crowded, sanitary condition, ventilation condition are poor, and temperature, humidity are high, and along with the prolongation of time, the fresh meat freshness in selling descends gradually, sensory properties generation significant change, in addition putrid and deteriorated.
Animal after butchering has been lost defensive enginery, and microorganism is invaded the breeding rapidly of tissue back, in processing, sell in the process very easily by microbial contamination, causes that microorganism exceeds standard, problem such as putrid and deteriorated.The microorganism of participating in the meat decay process is diversified, general common having: saprophytic microbe and pathogenic microorganism.Saprophytic microbe includes bacterium, saccharomycete and mould, and meat receives the ratio that it pollutes, generation is putrid and deteriorated very high; In addition; Ill domestic animal, fowl, fish possibly have various pathogens, and like salmonella, staphylococcus aureus, Much's bacillus, bacillus anthracis and Brucella etc., their main influence does not also lie in and makes fresh meat putrid and deteriorated; Serious is to spread disease, and causes food poisoning.Can produce the stronger creotoxin of a kind of toxicity-salmonella toxin like salmonella.The salmonella toxin poisoning is caused by animal food mostly.After the salmonella-polluted food,, also be difficult to find with sense organ even reach after the suitable degree.
Food-borne virus comes into one's own day by day in recent years, owing to water, food etc. in the environment receive the case frequently generation in the world that viral pollution causes disease.The World Health Organization can be directly through people's contact transmission or indirect be that the virus definition that carrier is propagated is " food-borne virus " with contaminated water, food, mainly comprise norovirus (Norovirus), rotavirus (Rotavirus), astrovirus (Astrovirus) and hepatitis A virus (HepatitisAvirus) etc.These viral infective doses are often very low, and viability is very strong under isolated condition, and various physical and chemical factors are all had strong resistance, and are prone to produce variation.
Microbial contamination is one of principal element that influences food security, and the effect of anticorrisive agent is to kill or suppress microbial growth breeding, to prevent the biology corruption of tissue infection and material.Food can cause putrid and deteriorated because of contamination by micro in production, the process of circulation; The interpolation of anticorrisive agent is necessary; Yet sampling observation food goes wrong on anticorrisive agent project or microbiological indicator again and again, and the situation of using and adding the anticorrisive agent of forbidding being used for food that exceeds standard remains incessant after repeated prohibition.
Because the food preservative of the existing production of China mainly is benzoic acid and sorbic acid, wherein benzoic acid has accounted for 90%.In order to ensure shelf life, under the constant situation of the efficient of anticorrisive agent and timeliness, have to increase the consumption of anticorrisive agent.In addition do not get rid of some substandard producers, working condition is not up to standard yet, the situation that the abuse anticorrisive agent causes anticorrisive agent to exceed standard.The a certain anticorrisive agent of prolonged application in addition, microorganism can produce the resistance that constantly strengthens to its, cause antiseptic effect not reach requirement.
The security of anticorrisive agent is the problem that people extremely pay close attention to always.Acetate, propionic acid, sorbic acid are the normal products in the body metabolism process, and benzoic acid needs liver detoxification, but benzoic acid is not residual in vivo.Acetate and Chinese cassia tree can be thought totally nontoxic, and benzoic toxicity is greater than the toxicity of propionic acid, and the toxicity of propionic acid is again greater than the toxicity of sorbic acid.But, therefore be that China uses one type of wider anticorrisive agent because benzoic acid (sodium) cost is low, in liberal supply.Benzoic acid belongs to the acid type anticorrisive agent, and it is better that it uses pH to be lower than the 2.5-4.0 effect, but unsuitable to the weak people of liver function.Other has document announcement, and benzoic acid has certain cumulative toxicity, and developed country has not re-used benzoic acid as food preservative.Benzoic acid toxicity: ADI (aceptable daily intake (ADI)) 0 ~ 5mg/kg (FAO/WHO, 1994), LD50 (median lethal dose) 2530mg/kg (rat, per os).Its toxicity is stronger than sorbic acid.Sorbic acid has antibacterial action to mould, yeast, bacterium etc., and the effect that suppresses growth is stronger than bactericidal action.Effective to filamentous fungi, yeast, aerobic bacteria, invalid to anaerobic bacteria, when pH8 was following, antisepsis was stable.Sorbic acid toxicity: ADI 0 ~ 25mg/kg (FAO/WHO, 1994), LD
50Be 7360mg/kg (rat, per os).Very easily oxidized in vivo decomposition and excreting.GRAS（FDA,§182.3089,1994）。The composition of food does not have influence to antiseptic effect, and the lower antibacterial action of pH is stronger.Consumption 0.5 ~ 2g/L, its salt action is identical, and consumption must not surpass maximum consumption in sorbic acid.
People progressively improve the understanding and the requirement of foodsafety at present, and chemical preservative receives severe challenge, and exploitation antibiotic property natural fungusproof anti-corrosion agent strong, safety non-toxic has become various countries scientific worker's research focus.
Utilize Production by Microorganism Fermentation and preparation antiseptics for natural food to receive scientific worker's attention and consumer's favor.The fermentative Production lysozyme is to utilize the successful precedent of microbial fermentation product as food preservative.The Japan scholar utilizes the streptomycete fermentation legal system to get ε-poly-D-lysine, and it has characteristics such as good water solubility, heat endurance height, has a broad antifungal spectrum, is widely used in food antiseptic and fresh-keeping.Utilize fermentations such as lactic acid bacteria and hay bacillus, people develop multiple antibiotic, like nisin (Nisin), and subtilin (Suhtilin) etc.The streptococcus lactis procatarxis has safety, antiseptic property efficiently, in dairy products, canned food, vegetable protein food, meat products, is used widely.
ε-poly-D-lysine is the microbiology class food preservative that has superior antiseptic property and huge business potential in the present natural antiseptic agent; Be polymerized by 25 ~ 30 lysine residues; Its antimicrobial spectrum is wide, in acid and slightly acidic environment, gram-positive bacteria, Gram-negative bacteria, saccharomycete, mould is all had certain fungistatic effect.ε-poly-D-lysine is also very good to gram-negative Escherichia coli, salmonella fungistatic effect that other natural antiseptic agents are difficult for inhibition simultaneously, and it also has inhibitory action to hear resistance bacillus and some viruses.
At present, domestic research mainly concentrates on the antagonistic property aspect of ε-poly-D-lysine, nisin, natamycin, and aspect researchs such as the enhancing of relevant antiseptic effect, antimicrobial spectrum expansion and composite application are less.
Summary of the invention:
The purpose of this invention is to provide and a kind ofly can guarantee the freshness of fresh meat in the process of selling, the high and low poison of biological safety, efficient, addition is few, antiseptic property is good, antimicrobial spectrum is wide, bacteriostasis is strong fresh meat composite biological preservative and preparation method thereof.
Fresh meat composite biological preservative of the present invention; It is characterized in that; Every 1000ml contains ε-poly-D-lysine 1.25 ~ 18g, nisin 1 ~ 16g, natamycin 0.2 ~ 5g, glucolactone 0.25 ~ 3g, EDTA disodium 1.25 ~ 10g, mono-fatty acid glyceride 1 ~ 3g, and surplus is a water.
Preferably, described fresh meat composite biological preservative, every 1000ml contain ε-poly-D-lysine 8g, nisin 6g, natamycin 3g, glucolactone 1.5g, EDTA disodium 5g, mono-fatty acid glyceride 2g, and surplus is a water.
Fresh meat composite biological preservative of the present invention prepares through following method; This method may further comprise the steps: according to the component and the content ratio thereof that contain in the above-mentioned fresh meat composite biological preservative; ε-poly-D-lysine, nisin, natamycin, glucolactone, EDTA disodium and mono-fatty acid glyceride is soluble in water; Forming mixed liquor, is 20 ~ 40 ℃ with above-mentioned mixed liquor at homogenizing temperature, and operating pressure is under the condition of 1 ~ 10MPa; Homogeneous 5 ~ 40min, and prepare fresh meat composite biological preservative.
Described homogenizing temperature is preferably 30 ℃.
Described homogeneous operating pressure is preferably 5MPa.
The method for using of fresh meat composite biological preservative of the present invention is: press addition 1 ~ 10ml/kg (V/W), the surface that fresh meat composite biological preservative evenly is sprayed at meats such as fresh fish, fowl, meat gets final product.
Preferred addition is 5ml/kg (V/W).
The present invention with ε-poly-D-lysine, nisin, natamycin as major ingredient; Glucolactone and EDTA disodium have been added as the antiseptic effect reinforcing agent; And added mono-fatty acid glyceride as emulsifying agent; Through preparation method of the present invention, compositely prepare fresh meat composite biological preservative.Monitoring through to VBN content (TVB-N value), total plate count shows, fresh meat composite biological preservative of the present invention is used for fresh meat after, during 8h; Meat also is in the one-level fresh meat critical field, and 24 o'clock, meat was in the scope of secondary fresh meat standard; And contrast does not add the meat of fresh meat composite biological preservative of the present invention; During 8h, meat is in the scope of secondary fresh meat standard, during 24h; Meat far surpasses secondary fresh meat standard, this shows that fresh meat composite biological preservative of the present invention can guarantee the freshness of fresh meat in the process of selling.According to China's food additives sanitary standard (GB2760-2007), when natamycin, nisin used separately, the maximum addition of its permission was respectively natamycin 0.3g/kg, nisin 0.5g/kg.Prove through repeated experiments repeatedly: fresh meat composite biological preservative of the present invention (just can reach the fresh-keeping fungistatic effect that uses natamycin, nisin with the maximum addition of permission separately at less addition when being the total content＜0.3g/kg) of natamycin+nisin.This shows that fresh meat composite biological preservative biological safety of the present invention is high, have low toxicity, efficient, the less characteristics of addition, antiseptic property is good.Its antimicrobial spectrum is wide; Bacteriostasis is strong; Not only gram-positive bacteria, Gram-negative bacteria, saccharomycete, mould are all had certain fungistatic effect, the gram-negative Escherichia coli, the salmonella that simultaneously other natural antiseptic agents are difficult for suppressing also have preferable fungistatic effect.
The specific embodiment:
Below be to further specify to of the present invention, rather than limitation of the present invention.
One, the preparation of fresh meat composite biological preservative:
Embodiment 1:
Take by weighing following each raw material: ε-poly-D-lysine 1.25g, nisin 1g, natamycin 0.2g, glucolactone 0.25g, EDTA disodium 1.25g and mono-fatty acid glyceride 1g respectively; With the above-mentioned raw material that takes by weighing, use sterile purified water that its dissolving and constant volume cumulative volume are 1000ml; Will be through dissolving, the good above-mentioned mixed liquor of constant volume homogeneous 5 minutes under 20 ℃, the condition of operating pressure 1MPa, and obtain the aqueous fresh meat composite biological preservative of milkiness, its organoleptic indicator and physical and chemical index are shown in table 1 and table 2.In the plastics spray bottle with fresh meat composite biological preservative can to sterilization in advance, and load onto shower nozzle, subsequent use.
Its application process is:
Press addition 10ml/Kg (V/W), above-mentioned fresh meat composite biological preservative evenly is sprayed at fresh fish, fowl, meat surface gets final product.
Embodiment 2:
Take by weighing following each raw material: ε-poly-D-lysine 18g, nisin 16g, natamycin 5g, glucolactone 3g, EDTA disodium 10g and mono-fatty acid glyceride 3g respectively; With the above-mentioned raw material that takes by weighing, use sterile purified water that its dissolving and constant volume cumulative volume are 1000ml; Will be through dissolving, the good above-mentioned mixed liquor of constant volume homogeneous 40 minutes under 40 ℃, the condition of operating pressure 10MPa, and obtain the aqueous fresh meat composite biological preservative of milkiness, its organoleptic indicator and physical and chemical index are shown in table 1 and table 2.In the plastics spray bottle with fresh meat composite biological preservative can to sterilization in advance, and load onto shower nozzle, subsequent use.
Its application process is:
Press addition 1ml/Kg (V/W), above-mentioned fresh meat composite biological preservative evenly is sprayed at fresh fish, fowl, meat surface gets final product.
Embodiment 3:
Take by weighing following each raw material: ε-poly-D-lysine 9g, nisin 8g, natamycin 2.5g, glucolactone 1.5g, EDTA disodium 5g and mono-fatty acid glyceride 1.5g respectively; With the above-mentioned raw material that takes by weighing, use sterile purified water that its dissolving and constant volume cumulative volume are 1000ml; Will be through dissolving, the good above-mentioned mixed liquor of constant volume homogeneous 20 minutes under 30 ℃, the condition of operating pressure 5MPa, and obtain the aqueous fresh meat composite biological preservative of milkiness, its organoleptic indicator and physical and chemical index are shown in table 1 and table 2.In the plastics spray bottle with fresh meat composite biological preservative can to sterilization in advance, and load onto shower nozzle, subsequent use.
Its application process is:
Press addition 5ml/Kg (V/W), fresh meat composite biological preservative evenly is sprayed at fresh fish, fowl, meat surface gets final product.
Embodiment 4:
Take by weighing following each raw material: ε-poly-D-lysine 1.25g, nisin 16g, natamycin 0.2g, glucolactone 3g, EDTA disodium 1.25g and mono-fatty acid glyceride 2.5g respectively; With the above-mentioned raw material that takes by weighing, use sterile purified water that its dissolving and constant volume cumulative volume are 1000ml; Will be through dissolving, the good above-mentioned mixed liquor of constant volume homogeneous 15 minutes under 35 ℃, the condition of operating pressure 8MPa, and obtain the aqueous fresh meat composite biological preservative of milkiness, its organoleptic indicator and physical and chemical index are shown in table 1 and table 2.In the plastics spray bottle with fresh meat composite biological preservative can to sterilization in advance, and load onto shower nozzle, subsequent use.
Its application process is:
Press addition 8ml/Kg (V/W), fresh meat composite biological preservative evenly is sprayed at fresh fish, fowl, meat surface gets final product.
Embodiment 5:
Take by weighing following each raw material: ε-poly-D-lysine 8g, nisin 6g, natamycin 3g, glucolactone 1.5g, EDTA disodium 5g and mono-fatty acid glyceride 2g respectively; With the above-mentioned raw material that takes by weighing, use sterile purified water that its dissolving and constant volume cumulative volume are 1000ml; Will be through dissolving, the good above-mentioned mixed liquor of constant volume homogeneous 15 minutes under 35 ℃, the condition of operating pressure 8MPa, and obtain the aqueous fresh meat composite biological preservative of milkiness, its organoleptic indicator and physical and chemical index are shown in table 1 and table 2.In the plastics spray bottle with fresh meat composite biological preservative can to sterilization in advance, and load onto shower nozzle, subsequent use.
Its application process is:
Press addition 5ml/Kg (V/W), fresh meat composite biological preservative evenly is sprayed at fresh fish, fowl, meat surface gets final product.
Table 1: the organoleptic indicator of fresh meat composite anti-corrosive spray
Table 2: the physical and chemical index of fresh meat composite biological preservative
Two, the performance of fresh meat composite biological preservative:
(1) fungistatic effect of fresh meat composite biological preservative
1 test method
1.1 VBN content (TVB-N value) assay method: VBN (TVB-N) detection method: adopt the semimicro nitriding, the result representes with mg/100g.
1.2 total plate count detection method: carry out with reference to GB GB4789.2-2008 " microbiological test of food hygiene total plate count mensuration ", the result representes with log10cfu/g;
1.3 live fresh pork The pretreatment: with commercially available fresh thin pork; Be divided into about every 10g; Good after accurately weighing with linear system, be suspended on the bar, with the fresh meat composite biological preservative solution for preparing nisin, natamycin, ε-poly-D-lysine monomeric substance solution and embodiment 1-5 in advance; Evenly be sprayed on fresh thin pork and obtain each sample; The sprinkling amount is calculated by fresh thin pork sample quality, and nisin, natamycin, ε-poly-D-lysine monomeric substance sprinkling amount are 0.3g/kg (w/w), and the fresh meat composite biological preservative sprinkling amount of embodiment 1-5 is 0.25g/kg (w/w).The sample of handling well is positioned in the laboratory environment, carries out the blank test simultaneously.
1.4 evaluation index and detection and method: by the time point of setting, promptly 8 hours with 24 hours total plate count and the VBN content in each live fresh pork sample of sampling detection respectively.
2 experimental results are as shown in table 3:
Table 3: the fungistatic effect of fresh meat composite biological preservative
Through monitoring to VBN content (TVB-N value), total plate count; The result shows that the pork in the process of selling is during 8h; The live fresh pork sample VBN peak that each embodiment handles is 11.50mg/kg; In one-level fresh meat critical field, and control group (not adding antistaling agent pork sample) VBN is 17.98mg/kg, exceeds one-level fresh meat standard.During to 24h, the peak 19.51mg/kg of the live fresh pork sample VBN that each embodiment handles, in the scope of secondary fresh meat standard, and the amount of control group VBN is 24.51mg/kg, far surpasses secondary fresh meat standard.Above-mentioned data declaration, fresh meat compound preservative of the present invention can guarantee the freshness of fresh meat in the process of selling.
The explanation of total plate count testing result, when placing 8h, the total plate count of the live fresh pork sample that each embodiment handles is all 10
4The cfu level, and control sample is 10
5Cfu.After placing 24h, the live fresh pork sample total number of bacteria that each embodiment handles is 10
6The cfu level, and control sample is near 10
7The cfu level.The fresh meat compound preservative of each embodiment of this explanation can obviously suppress the bacterial growth in the live fresh pork sample.
Can find out from experimental result; The live fresh pork sample that the fresh meat compound preservative of each embodiment is handled; No matter be to place 8 hours or placed 24 as a child; Its VBN content all is lower than monomeric substances such as nisin, natamycin and ε-poly-D-lysine, and the addition of the fresh meat compound preservative of each embodiment is 0.25g/kg in this test, all the addition than each monomeric substance low (0.3g/kg).
According to China's food additives sanitary standard (GB2760-2007), when natamycin, nisin used separately, the maximum addition of its permission was respectively natamycin 0.3g/kg, nisin 0.5g/kg.Prove through repeated experiments repeatedly: the fresh meat compound preservative of composite gained (just can reach the fresh-keeping fungistatic effect that uses natamycin, nisin with the maximum addition of permission separately promptly＜0.3g/kg) time at less addition.
(2) microorganism testing of fresh meat composite biological preservative experiment
A. experimental technique: adopt paper dish method to observe and measure the diameter of control group, each embodiment group and each monomeric substance inhibition zone, to confirm inhibitory action to the pathogenic bacteria microorganism.B. experiment is prepared: prepare fresh meat composite biological preservative and each the monomeric substance solution of each embodiment, and prepare Candida albicans, bacillus subtilis, pseudomonas aeruginosa bacteria suspension.C. experimental procedure: put after medium preparation → each indicator strain activation → nutrient medium plate (Φ 10cm) → adding 0.1m bacteria suspension → coating dried to slightly → place and soaked the round scraps of paper → absorption of 2% formula solution, the fresh meat composite biological preservative of dried slightly → 37 ℃ constant temperature culture → observation fungistatic effect each indicator strain.
2.4 the microorganism testing experimental result is as shown in table 4:
Table 4: the microorganism testing experimental result of fresh meat composite biological preservative
Annotate: "-" expression unrestraint effect, "+" expression has inhibitory action, and " ++ " expression has had strong inhibitory effects.
The microorganism testing experimental result shows; Nisin has tangible bacteriostasis to gram-positive bacterias such as staphylococcus aureus, bacillus subtilises, and fungies such as Gram-negative bacterias such as Escherichia coli, Enterobacter sakazakii and Candida albicans, aspergillus niger are not had inhibitory action; Natamycin is then opposite, fungies such as Gram-negative bacterias such as Escherichia coli, Enterobacter sakazakii and Candida albicans, aspergillus niger is had inhibitory action, and gram-positive bacterias such as staphylococcus aureus, bacillus subtilis are not had inhibitory action; ε-poly-D-lysine is not except having the inhibitory action pseudomonas aeruginosa, Enterobacter sakazakii, and fungies such as other gram-positive bacterias, negative bacterium and the Candida albicans of test, aspergillus niger are all had inhibitory action; The fresh meat composite biological preservative of each of embodiment 1-5 all has inhibitory action to gram-positive bacteria, negative bacterium and the fungi of being tried, and some bacterium is had had strong inhibitory effects except pseudomonas aeruginosa is not had the inhibitory action.
The mentioned microorganism test result shows that fresh meat composite biological preservative of the present invention has wider antimicrobial spectrum.
Claims (5)
1. fresh meat composite biological preservative; It is characterized in that; Every 1000ml contains ε-poly-D-lysine 1.25 ~ 18g, nisin 1 ~ 16g, natamycin 0.2 ~ 5g, glucolactone 0.25 ~ 3g, EDTA disodium 1.25 ~ 10g, mono-fatty acid glyceride 1 ~ 3g, and surplus is a water.
2. fresh meat composite biological preservative according to claim 1; It is characterized in that; Described fresh meat composite biological preservative; Every 1000ml contains ε-poly-D-lysine 8g, nisin 6g, natamycin 3g, glucolactone 1.5g, EDTA disodium 5g, mono-fatty acid glyceride 2g, and surplus is a water.
3. the preparation method of the described fresh meat composite biological preservative of claim 1; It is characterized in that; May further comprise the steps: according to the component and the content ratio thereof that contain in the described fresh meat composite biological preservative of claim 1 that ε-poly-D-lysine, nisin, natamycin, glucolactone, EDTA disodium and mono-fatty acid glyceride is soluble in water, form mixed liquor; Is 20 ~ 40 ℃ with above-mentioned mixed liquor at homogenizing temperature; Operating pressure is under the condition of 1 ~ 10MPa, homogeneous 5 ~ 40min, and prepare fresh meat composite biological preservative.
4. preparation method according to claim 3 is characterized in that, described homogenizing temperature is 30 ℃.
5. preparation method according to claim 3 is characterized in that, described homogeneous operating pressure is 5MPa.
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| CN105104499A (en) * | 2015-09-23 | 2015-12-02 | 樟树市狮王生物科技有限公司 | Natural preservative for soy sauce stewed product as well as preparation and treatment methods of preservative |
| CN111202069A (en) * | 2020-02-13 | 2020-05-29 | 军事科学院系统工程研究院卫勤保障技术研究所 | Disinfectant, and preparation method and application thereof |
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