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Abstract
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Article Information:
The Flora Analysis and Control of Spicy Rabbit Meat Package Product
Honggang Lai, Yunsheng Jiang, Yang Yuan and Hong Cao
Corresponding Author: Hong Cao
Submitted: January 23, 2015
Accepted: February 14, 2015
Published: July 10, 2015 |
Abstract:
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Pre-sterilized by using preservatives on ingredients, combine with air conditioned preservation and radiation sterilization technology to make spicy rabbit Meat packaging products and achieve the purpose of storage at room temperature for a month. By isolation of spoilage bacteria in spicy rabbit meat products and resistance of the corresponding strain experiment, determine the dominant strains and screen out an effective preservation against the dominant strains and find out its sources by micro-ecological research, fabricate the optimal concentration of preservation and immersion time for the raw materials. Isolate Bacillus and Clostridium perfringens from spicy rabbit meat packaging products, after making bacteria analysis determine dominant strains R003 and P001. Then by making a micro-ecological analysis derive a conclusion that the source of spoilage bacteria is spices, finally after screening out the preservation and observing the effect, derive that the best preservation concentration is 6 g/kg, immersion time is 30 min. As a result, immerse spices for pretreatment in 6 g/kg preservation for 30 min and achieve the purpose that the diced rabbit meat packaging product can be preserved for one month at room temperature.
Key words: Modified atmosphere, nuclear radiation, package products, preservatives, shelf life, spicy rabbit meat products,
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Cite this Reference:
Honggang Lai, Yunsheng Jiang, Yang Yuan and Hong Cao, . The Flora Analysis and Control of Spicy Rabbit Meat Package Product. Advance Journal of Food Science and Technology, (10): 758-763.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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