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Sauce Halogen Meat Product 
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    Sauce Halogen Meat
    Meat, Poultry & Fish
     
    Experimental group: cleaning raw material, drain, cutting→halogen liquid paste system (95 ℃, 95 min) →spraying compound preservative →vacuum packaging→microwave sterilization (800 W, 800 s) →cooling→ finished products
     
    Contrast group: cleaning raw material, drain, cutting→halogen liquid paste system (95 ℃, 95 min)→vacuum packaging→microwave sterilization (800 W, 800 s) →cooling→ finished products
     
    Compound Preservatives:(Nisin 0.15 g/kg、ε-polylysine 0.15 g/kg、trehalose 4.5%) 

     
    Result:


    Put the contrast group and experimental group into storage under 25 ℃ temperature, measuring the total number of bacteria colonies every 2 days. Adding the compound preservative in experimental group, contrast group does not use the compound preservative. From the graph, you can see that the contrast group can be preserved for 14 days under 25 ℃, the experimental group can be preserved 30 days .Therefore, the compound preservative can prolong the shelf life of Sauce Stewed Meat (national standard requirements for Sauce Stewed Meat , total number of bacteria colony is 4.903 lg cfu/g or less ).
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    Natural preservative polylysine
    Polylysine
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