Sauce Halogen Meat Product preservatives for sauces preservatives for tomato sauce

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 ).

Natural Protective Solutions

Natural Compound Food Preservatives

Bainafo designs a range of natural compound food preservatives to find a reasonably priced natural preservative system for customers. It can prolong the shelf life of food and keep it fresh.

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Nisin

Natural Antimicrobial

Nisin is used in processed foods and during production to extend shelf life by decomposing Gram-positive spoilage and pathogenic bacteria.

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Polylysine

Broad Spectrum Antimicrobial

Polylysine is an ideal natural antimicrobial to prolong the shelflife, with a high natural antimicrobial activity against a wide range of fungi, Gram-positive and Gram-negative bacteria and their spores.

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