Application of a new antimicrobial plant extracts on prolonging shelf life of pasteurized meat products

doi:10.13386/j.issn1002-0306.2013.07.087

Application of a new antimicrobial plant extracts on prolonging shelf life of pasteurized meat products[J]. Science and Technology of Food Industry, 2013, (07): 340-343. DOI: 10.13386/j.issn1002-0306.2013.07.087

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Application of a new antimicrobial plant extracts on prolonging shelf life of pasteurized meat products

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Conducted to verify the efficacy of a new complex antimicrobial plant extracts in Frankfurter sausage and compared with potassium sorbate, the chemical preservative.With vacuum package and stored at 4℃, the preservation effect of Frankfurter sausage without smoking were evaluated through microorganism indexes, pH value, color parameters and texture values.The result of study showed that, compared with potassium sorbate, 4 and 6g/kg plant extracts work finely in preventing the bacterial growth, extending shelf life up to 4 and 5 weeks, respectively, which could also maintain good color and texture quality of products at temperature of 4℃.

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Science and Technology of Food Industry

Application of a new antimicrobial plant extracts on prolonging shelf life of pasteurized meat products

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