Research Of The Effect Of Combined-preservative With Polylysine In Dried Beef
Abstract: In order to maintain food freshness, prevent the corruption and deterioration of the food, achieve the goal of lengthens the food shelf life, preservatives are often used in food. But at present most chemistry preservatives we used are various to food bacteriostasis degree, also existence security trouble. Along with the people to the chemical synthesis food antiseptic safe understanding enhancement, low poisonous, is highly effective, widely and the economy practical organic food preservatives research and the development, will certainly to receive people's attention increasingly. In order to understand the organic preservatives in meat product application, We take the dried beef as the research object. But for the pollution bacteria colony is extremely complex while dried beef is storing, we need combined-preservative to reach the effect of cooperation and strengthen ε-Polylysine with assistant, together with other different antiseptics was used to preserve dried beef against spoilage. This experiment used the combination of three natural preservation, ε-Polylysine, glycine and alcohol through orthogonal experiment. The result shows that preservative optimum combination was polylysine0.3g/kg、glycine5g/kg、alcohol15ml/kg .With this compound preservative used in dried beef ,it could keep good quality during the period of preservation.
