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Potassium sorbate is a chemical preservative widely used in meat products. Because sorbic acid is an unsaturated fatty acid, it can participate in metabolism in the body and eventually be decomposed into carbon dioxide and water with little toxicity. Potassium sorbate has a certain inhibitory effect on mold, yeast and aerobic bacteria, but has little inhibitory effect on Gram's anaerobic spores.
"Food Additive Use and Standards" GB2760-1996 stipulates that potassium sorbate can be used in meat, fish, eggs and poultry products. In 2002, the maximum use of potassium sorbate in enema meat products was 1.5g/kg. The ham products continue to perform at the maximum 'dosage of 0.075g/kg. The same maximum use of meat products differs by a factor of 20, making potassium sorbate more difficult to make in the process alone.
The state has strict regulations on the use of preservatives, and meat manufacturers must strictly control the amount of preservatives used during use. Technicians must consider the comprehensive design of the formula, including the various chemicals contained in the raw meat used can not be ignored. The chemical composition inside the pig's pork is very complicated. At present, animal feed is widely used. Many animal feeds contain preservatives, etc., which will accumulate in the long-term consumption of poultry and have high chemical additives. The potassium sorbate was tested on the hind legs of pig pigs after slaughter, and the result was 0.069 g/kg. Western-style ham is specified at 0.075g/kg. The difference between the two is 0.006g/kg. Additives used in Western-style hams include composite preservatives, potassium sorbate contained in various spices and other raw materials, and must not exceed the maximum use amount of 0.075 g/kg. Otherwise, once the standard is exceeded, the product will be detected and the cost will be very large.
So how to use potassium sorbate in meat products. As mentioned earlier, sorbic acid has antiseptic effects on mold, yeast and aerobic bacteria. For example, potassium sorbate, sodium diacetate and 0.01% Nisin mixed with 10% aqueous solution of salt can be immersed for about 5 seconds, then dried at 65-75 ° C for 10 minutes to achieve external corrosion protection, generally extending for 3 days. Left and right, this method is suitable for seasons with high summer temperatures and products that require external antiseptic properties. The advantages of potassium sorbate can be fully demonstrated.
Potassium sorbate can be used in combination to increase the bacteriostatic effect. Currently, the preservatives allowed for meat products are sodium diacetate, Nisin, natamycin, monocaprylin, and some moisture retaining agents that are not included in the preservative in GB2760, but are allowed in meat products. Sodium lactate 60%, potassium lactate, thickener chitosan can be used in meat products and rationally combined with potassium sorbate. However, it is necessary to master a certain proportion and compound it with a pH adjuster such as citric acid to achieve the desired effect.
After years of experimental research, it has been found that potassium sorbate is not used properly in the use of meat products. Mastering badly can sometimes lead to unexpected results. (A) by the influence of pH, according to theoretical analysis. The lower the pH, the better the corrosion protection. However, in the case of using pork raw materials in meat products, the general pH value is between 5.8 and 6.5. Phosphate must be added according to the production requirements during the processing, and the phosphate will inevitably be added to the meat product. The pH moves to a high point to achieve water retention. In terms of water retention, the higher the pH, the better. However, the pH range of many microorganisms is also within the range of meat products. Under the same amount of potassium sorbate added, the pH value is not the same, and the anti-corrosion effect is different. For example, meat products with a pH of 5.8 and a pH of 6.2 will have a different shelf life. How to properly use potassium sorbate in line with the characteristics of meat products? It is necessary for technicians to adopt different methods for different situations. Make it to the end.
(2) The packaging form of the product affects potassium sorbate, which has an inhibitory effect on aerobic bacteria, and has no antibacterial effect on both anaerobic bacteria and lactobacilli. When a product is vacuum packed in a composite bag. The form of performance is different. The specific analysis is as follows: Low-temperature meat products are sterilized at 80 ° C or less, and have a killing effect on pathogenic bacteria and most microorganisms. The sterilization rate of general meat products can reach 99.9% or more under normal conditions. The experiment proves that the total number of meat fillings is 5.0×105, after filling one-drying-cooking-drying-smoke. The residual microorganisms were measured to be 1.6×102, and the sterilization rate reached 99.93%, which fully achieved the expected effect. After packaging, it was placed in a destructive insulation test in a 37 ° C incubator. After 10 days, the potassium sorbate product was added with rancidity, while the product without potassium sorbate did not show rancidity.
After the microbiological test on rancid products, the first form is aerobic test, the total number of bacteria is 1.0×103. The second form is anaerobic test. The total number of bacteria is 1.0×105 or more, and Escherichia coli is ≥2.4×104/1.0×102g. The difference between the two is several hundred times. Among them, there are coagulation spores in the anaerobic test method. Bacillus and Bacillus stearothermophilus. pH<5. The analysis is as follows: As the product is packaged in PA/PE composite bag, it is assumed that 0.1% residual oxygen in the vacuum bag is determined (this effect can be fully achieved). In this case, anaerobic bacteria and facultative anaerobic bacteria can grow completely, both Bacillus coagulans and Bacillus thermophilus belong to anaerobic bacteria. Its characteristics produce acid and do not produce gas. The product's performance is not inflated, the pH value is decreasing, from 6.0 to 5.0, and the characteristics of potassium sorbate are analyzed by experts. In this case, potassium sorbate has lost its antiseptic effect. , does not inhibit the role of anaerobic bacteria. For acid-producing microorganisms. Potassium sorbate becomes a medium, which accelerates the rancidity and deterioration of the product.
Judging the results of the two tests, the aerobic rate is 1.0×103 or more, and the anaerobic value is 1.0×105 or more. Anaerobic bacteria do not grow under aerobic conditions. The detection methods used for decades have also been flexible to grasp the use, in order to truly achieve the ultimate goal of providing accurate data. As a professional technician, make accurate analysis and judgment on specific situations and apply it flexibly to production practice.
Conclusion: Antiseptic of meat products is a comprehensive problem. It is difficult to achieve food safety and edibleness by adding preservatives instead of process control, raw and auxiliary materials control, implementation of health system and cold chain storage of products in the sales process. This is a complete system engineering. There are also many intrinsic factors that can affect the quality of meat products. The use of potassium sorbate is only my opinion. There may be many unilaterally incorrect views. Sometimes the same form of expression but the reasons for its formation are very different. I would like to discuss and study this issue with all my colleagues.
Author: Ma Yushan Liang Yongmei
Application examples of potassium sorbate in the production of meat products