Composite biological bacteriostatic agent and method for controlling decomposition of cooled meat thereby cooperated with ultra-high pressure

• Main Authors: JIA CHUNXIAO, MAO DUOBIN, BAI YANHONG, ZHAO DIANBO, YAO ERMIN, YANG GONGMING, ZHANG WENYE
• Format: Patent
• Language: Chinese; English
• Published: 19.01.2011
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a composite biological bacteriostatic agent and a method for controlling cooled-meat decay through the synergy of same and superhigh pressure. The composite biological bacteriostatic agent for controlling cooled-meat decay comprises the following bacteriostatic agents in portion by weight: 0.01 to 0.02 portion of egg white lysozyme, 0.005 to 0.01 portion of chitosan, 0.001to 0.002 portion of nisin, and the balance being sterile water. The method for controlling cooled-meat decay through the synergy of the composite biological bacteriostatic agent and superhigh pressure comprises the following steps that: a, cooled meat subjected to acid discharge is soaked in the composite biological bacteriostatic agent for 1 minute, or a composite biological bacteriostatic agentsolution is put in a sterilized spray can and uniformly sprayed on the surface of a meat lump; b, the cooled meat treated in a step a is leached and packaged in vacuum; and c, the cooled meat packaged in a step b is kept under