CN102640781B - A kind of fresh meat composite biological preservative and preparation method thereof - Google Patents
A kind of fresh meat composite biological preservative and preparation method thereof 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 the 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 is caused by pathogenic microorganisms whole fresh meat butcher and distribution chain in extensively exist.
All the year round high, the growth of microorganism of the temperature breeding of south China area rapidly, to the control of pathogenic microorganisms harm in the food emphasis of Safety of Food Quality work especially.
According to China resident's dietary, the meat products such as poultry, fowl, fish are sold the place and mostly are the market of farm produce mainly take fresh sale as main, 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 rapidly breeding behind the tissue, in processing, sell in the process very easily microbial contamination, causes that microorganism exceeds standard, the problem such as putrid and deteriorated.The microorganism that participates in the meat perish process is diversified, generally common are: saprophytic microbe and pathogenic microorganism.Saprophytic microbe includes bacterium, saccharomycete and mould, and meat is subjected to the ratio that it pollutes, generation is putrid and deteriorated very high; In addition, ill domestic animal, fowl, fish may be with various pathogens, and such as salmonella, staphylococcus aureus, Much's bacillus, bacillus anthracis and Brucella etc., their major effect 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 such as salmonella.The salmonella toxin poisoning is caused by animal food mostly.After the salmonella-polluted food, even reach after the suitable degree, also be difficult to find with sense organ.
Food-borne virus comes into one's own day by day in recent years, pollutes the case frequent occurrence in the world cause disease owing to water, food etc. in the environment are subject to virus.The World Health Organization can be directly by people's contact transmission or the virus definition indirectly propagated take contaminated water, food as carrier as " food-borne virus ", mainly comprise norovirus (Norovirus), rotavirus (Rotavirus), astrovirus (Astrovirus) and hepatitis A virus (HepatitisAvirus) etc.These Viral infection dosage are often very low, and are very strong in the in vitro viability, and various physical and chemical factors are all had stronger resistance, and easily produce variation.
Microbial contamination is one of principal element that affects food security, and the effect of anticorrisive agent is to kill or suppress microbial growth breeding, and is corrupt with the biology that prevents tissue infection and material.Food pollution because of microorganism in production, the process of circulation can cause putrid and deteriorated, the interpolation of anticorrisive agent is necessary, yet sampling observation food goes wrong in anticorrisive agent project or microbiological indicator again and again, exceeds standard to use and add the situation of forbidding for the anticorrisive agent of food and remain 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, in 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 other a certain anticorrisive agent of prolonged application, microbes produces the resistance that constantly strengthens to its, causes antiseptic effect not reach requirement.
The security of anticorrisive agent is very problems of concerns of people always.Acetic acid, 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.Acetic acid 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 because benzoic acid (sodium) cost is low, in liberal supply, therefore be that China uses a wider class anticorrisive agent.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 the weak people of liver function is not suitable for.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: the ADI(aceptable daily intake (ADI)) 0 ~ 5mg/kg(FAO/WHO, 1994), the LD50(median lethal dose) the 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).In vivo very easily oxidized decomposition and excreting.GRAS（FDA,§182.3089,1994）。Without impact, the lower antibacterial action of pH is stronger on antiseptic effect for the composition of food.Consumption 0.5 ~ 2g/L, its salt action is identical, and consumption must not surpass research on maximum utilized quantity in sorbic acid.
People progressively improve understanding and the requirement of foodsafety at present, and chemical preservative is subject to severe challenge, and exploitation antibiotic property natural fungusproof anti-corrosion agent strong, safety non-toxic has become various countries scientific worker's study hotspot.
Utilize Production by Microorganism Fermentation and preparation antiseptics for natural food to be subject to scientific worker's attention and consumer's favor.It is to utilize the microbial fermentation product as the successful precedent of food preservative that fermentation method is produced lysozyme.Japanese scholars utilizes the streptomycete fermentation legal system to get ε-poly-D-lysine, and the characteristics such as good water solubility, heat endurance are high, has a broad antifungal spectrum that it has are widely used in food antiseptic and fresh-keeping.Utilize the fermentations such as lactic acid bacteria and hay bacillus, people develop multiple antibiotic, such as nisin (Nisin), and subtilin (Suhtilin) etc.The streptococcus lactis procatarxis has safety, efficient antiseptic property, is used widely in dairy products, canned food, vegetable protein food, meat products.
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, the salmonella fungistatic effect that other natural antiseptic agents are difficult for inhibition simultaneously, and it also has inhibitory action to heat resistance bacillus and some viruses.
At present, domestic research mainly concentrates on the antagonistic property aspect of ε-poly-D-lysine, nisin, natamycin, and the aspect researchs such as the enhancing of relevant antiseptic effect, antimicrobial spectrum expansion and composite usage are less.
Summary of the invention:
The purpose of this invention is to provide and a kind ofly can guarantee fresh meat freshness of selling in the process on sale, the high and low poison of biological safety, the fresh meat composite biological preservative that efficient, addition is few, antiseptic property is good, antimicrobial spectrum is wide, bacteriostasis is strong 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, EDETATE SODIUM 1.25 ~ 10g, mono-fatty acid glyceride 1 ~ 3g, and surplus is water.
Preferably, described fresh meat composite biological preservative, every 1000ml contains ε-poly-D-lysine 8g, nisin 6g, natamycin 3g, glucolactone 1.5g, EDETATE SODIUM 5g, mono-fatty acid glyceride 2g, and surplus is water.
Fresh meat composite biological preservative of the present invention prepares by the following method, the 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, EDETATE SODIUM and mono-fatty acid glyceride is soluble in water, form mixed liquor, be 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.
Described homogenizing temperature is preferably 30 ℃.
Described homogeneous operating pressure is preferably 5MPa.
The using method 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 the 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 EDETATE SODIUM 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.By to TVB-N content (TVB-N value), the monitoring of total plate count shows, after fresh meat composite biological preservative of the present invention is used for fresh meat, during 8h, meat also is in the one-level fresh meat critical field, 24 o'clock, meat is 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 fresh meat freshness of selling in the process on sale.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, (the maximum addition that just can reach to allow when being the total content＜0.3g/kg) of natamycin+nisin uses separately the fresh-keeping bacteriostatic effect of natamycin, nisin at less addition.This shows, fresh meat composite biological preservative biological safety of the present invention is high, has low toxicity, efficient, the less characteristics of addition, and 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 better fungistatic effect.
The specific embodiment:
Below be to further specify 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 respectively following each raw material: ε-poly-D-lysine 1.25g, nisin 1g, natamycin 0.2g, glucolactone 0.25g, EDETATE SODIUM 1.25g and mono-fatty acid glyceride 1g; With the above-mentioned raw material that takes by weighing, be 1000ml with sterile purified water with its dissolving and constant volume cumulative volume; 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 as shown in Table 1 and Table 2.The plastics of fresh meat composite biological preservative can in advance sterilization are sprayed in the bottle, and load onto shower nozzle, for 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 respectively following each raw material: ε-poly-D-lysine 18g, nisin 16g, natamycin 5g, glucolactone 3g, EDETATE SODIUM 10g and mono-fatty acid glyceride 3g; With the above-mentioned raw material that takes by weighing, be 1000ml with sterile purified water with its dissolving and constant volume cumulative volume; 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 as shown in Table 1 and Table 2.The plastics of fresh meat composite biological preservative can in advance sterilization are sprayed in the bottle, and load onto shower nozzle, for 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 respectively following each raw material: ε-poly-D-lysine 9g, nisin 8g, natamycin 2.5g, glucolactone 1.5g, EDETATE SODIUM 5g and mono-fatty acid glyceride 1.5g; With the above-mentioned raw material that takes by weighing, be 1000ml with sterile purified water with its dissolving and constant volume cumulative volume; 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 as shown in Table 1 and Table 2.The plastics of fresh meat composite biological preservative can in advance sterilization are sprayed in the bottle, and load onto shower nozzle, for 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 respectively following each raw material: ε-poly-D-lysine 1.25g, nisin 16g, natamycin 0.2g, glucolactone 3g, EDETATE SODIUM 1.25g and mono-fatty acid glyceride 2.5g; With the above-mentioned raw material that takes by weighing, be 1000ml with sterile purified water with its dissolving and constant volume cumulative volume; 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 as shown in Table 1 and Table 2.The plastics of fresh meat composite biological preservative can in advance sterilization are sprayed in the bottle, and load onto shower nozzle, for 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 respectively following each raw material: ε-poly-D-lysine 8g, nisin 6g, natamycin 3g, glucolactone 1.5g, EDETATE SODIUM 5g and mono-fatty acid glyceride 2g; With the above-mentioned raw material that takes by weighing, be 1000ml with sterile purified water with its dissolving and constant volume cumulative volume; 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 as shown in Table 1 and Table 2.The plastics of fresh meat composite biological preservative can in advance sterilization are sprayed in the bottle, and load onto shower nozzle, for 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 TVB-N content (TVB-N value) assay method: VBN (TVB-N) detection method: adopt the semimicro nitriding, the result represents 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 represents with log10cfu/g;
1.3 the preliminary treatment of live fresh pork sample: with commercially available fresh thin pork, be divided into about every 10g, accurately weigh rear good with linear system, be suspended on the bar, with preparing in advance nisin, natamycin, the fresh meat composite biological preservative solution of ε-poly-D-lysine monomeric substance solution and embodiment 1-5, evenly be sprayed on fresh thin pork and obtain each sample, the sprinkling amount is calculated by fresh thin pork sample quality, nisin, natamycin, ε-poly-D-lysine monomeric substance sprinkling amount is 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 simultaneously the blank test.
1.4 evaluation index and detection and method: by the time point of setting, namely 8 hours and 24 hours are total plate count and the TVB-N 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
By the monitoring to TVB-N content (TVB-N value), total plate count, the result shows, pork in the process of selling, during 8h, the live fresh pork sample VBN peak that each embodiment processes 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 processes, 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 fresh meat freshness of selling in the process on sale.
The explanation of total plate count testing result, when placing 8h, the total plate count of the live fresh pork sample that each embodiment processes 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 processes is 10
6The cfu level, and control sample is near 10
7The cfu level.This illustrates that the fresh meat compound preservative of each embodiment 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 processed, no matter be to place 8 hours or place 24 as a child, its TVB-N content all is lower than the 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, (the maximum addition that just can reach to allow namely＜0.3g/kg) time uses separately the fresh-keeping bacteriostatic effect of natamycin, nisin 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 determine the inhibitory action to the pathogenic bacteria microorganism.B. Preparatory work of experiment: prepare fresh meat composite biological preservative and each the monomeric substance solution of each embodiment, and preparation Candida albicans, bacillus subtilis, pseudomonas aeruginosa bacteria suspension.C. experimental procedure: put after culture medium preparation → each indicator strain activation → nutrient medium plate (Φ 10cm) → adding 0.1m bacteria suspension → coating to slightly dried → place the round scraps of paper that soaked 2% formula solution → absorption, the fresh meat composite biological preservative of slightly dried → 37 ℃ constant temperature culture → observation to the fungistatic effect of 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 strong inhibitory action.
The microorganism testing experimental result shows, nisin has obvious bacteriostasis to gram-positive bacterias such as staphylococcus aureus, bacillus subtilises, and the fungies such as the Gram-negative bacterias such as Escherichia coli, Enterobacter sakazakii and Candida albicans, aspergillus niger are not had inhibitory action; Natamycin is then opposite, the fungies such as the Gram-negative bacterias such as Escherichia coli, Enterobacter sakazakii and Candida albicans, aspergillus niger is had inhibitory action, and the 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 the 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 tested gram-positive bacteria, negative bacterium and fungi, and some bacterium is had strong inhibitory action except pseudomonas aeruginosa is not had the inhibitory action.
The mentioned microorganism test result shows, fresh meat composite biological preservative of the present invention has wider antimicrobial spectrum.
Claims (5)
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| CN102919337A (en) * | 2012-10-29 | 2013-02-13 | 南京大地冷冻食品有限公司 | Compound chilled meat preservative |
| CN103520217A (en) * | 2013-10-12 | 2014-01-22 | 安泰生物工程股份有限公司 | Biological bactericide and application thereof |
| 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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