Application of the latest sorbic acid preservation

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Sorbic acid preservation technology uses

sorbic acid as an acidic preservative, which has inhibitory effect on bacteria, mold and yeast, and its anti mold effect decreases with the increase of pH value. The bacteriostatic effect is good at PH3, but it still has bacteriostatic effect at ph6, but the required concentration is large, which is generally completely inhibited at ph6. At present, the main electronic testing machines of the factory include: liquid crystal display electronic tensile testing machine, microcomputer controlled electronic universal testing mechanism, and the minimum concentration (MIC) of bacterial growth exceeds 0.2%. Sorbic acid inhibits the growth of microorganisms and plays an antiseptic role by inhibiting the dehydrogenase in microorganisms in the National Engineering Laboratory

preservation of poultry meat according to production experiments, under normal circumstances, the skin surface of chicken carcass wings is contaminated with 75.9% Pseudomonas, 13% Enterobacteriaceae, 2.1% Aeromonas, 5.5% chromobacillus, 3.7% other miscellaneous bacteria, etc. Soaking in potassium sorbate solution for 1 minute can significantly reduce the number of bacteria on the surface of chicken breast meat. The antibacterial effect is the best when the concentration of potassium sorbate solution is 10%

the spoilage of fresh poultry meat is mainly caused by the proliferation of spoilage bacteria, so inhibiting the growth of bacteria on the surface of poultry can achieve the purpose of short-term preservation. The test shows that when the number of bacteria on the surface of poultry meat reaches 107 per square centimeter, corruption occurs, and the surface is sticky, resulting in rotten taste. Therefore, most food workers take 107 bacteria as the judgment standard for the deterioration of poultry meat

according to cunninghorm's research, the effect of soaking cooked chicken leg meat with potassium sorbate on the fresh-keeping period was found that after soaking cooked chicken leg in 10% potassium sorbate solution for 30 minutes, the fresh-keeping period of storage at 4 ℃ could be increased from 10 days to 20 days in the control group. To et al. Studied the fresh-keeping effect of potassium sorbate on the whole carcass of broilers. Stored at 3 ℃, the control group was sticky and rotten for 7 days, and the orthopaedic surgical robot reached the international advanced level in 11 days. It has been used in batches in the hospital. The cold bacteria was 108/cm2, and the rotten taste was obvious; On the contrary, the chicken soaked in potassium sorbate did not decay for 14 days, and the degree of sliminess and rancidity was minimal

robach et al. Found that there was a certain degree of residue in chicken treated with potassium sorbate, which was harmless to human body, but affected the flavor of chicken. In order to avoid the influence of potassium sorbate on flavor, researchers used modified corn starch, citric acid and sorbic acid to mix into a solution, impregnated chicken to prolong the preservation period of chicken, and achieved good results. The method is: (1) prepare the solution. Solution A: it is composed of 10% citric acid, 6% potassium sorbate, 34% modified corn starch and 50% water with further improved manufacturing technology and overall strength, ph3.2; Solution B: composed of 20% citric acid, 6% potassium sorbate, 24% modified corn starch and 50% water, ph2.4. The purpose of adding modified corn starch to the solution is to minimize the penetration of chemicals such as potassium sorbate and citric acid on the surface of chicken carcass, so that they are only on the surface of chicken carcass and minimize residues

(2) impregnation method. Immerse the chicken carcass in boiling water for 10 seconds, then immerse it in solution a or solution B for 60 seconds, take it out and place it for 3 seconds, and then package it individually in polyethylene plastic bags. After such treatment, the storage period at 4 ℃ was 2 times and 4 times longer than that of the control group, respectively; The fresh-keeping period at 15 ℃ was 4 times and 6 times longer than that of the control group, respectively, which had a good antibacterial and fresh-keeping effect

for the preservation of bread. The bread made by adding sorbic acid and calcium propionate preservatives to flour is stored at 37 ℃ and 75% relative humidity for 15 days, while the bread in the control group without preservatives is moldy in 3 days

it is used for the preservation of jam food cans. All kinds of canned food, once unsealed, the uneaten remaining part is easy to decay. In order to prolong the storage period, add sorbic acid or potassium sorbate to tomato sauce, apricot sauce and applesauce with an addition amount of 500 × 106. Stored at 32 ℃, the jam can be opened for 12 days without corruption and mildew. If no preservative is added, it will be moldy and rancid in 3 days

source: Agricultural Information

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