Antimicrobial effects of seven kinds of natural food preservatives on pot stewed meat of modified atmosphere packaging

The antimicrobial effects of seven kinds of natural food preservatives,including natural edible spices,spices,fermented vinegar-01,fruit and vegetable juice,compound preservatives-01,compound preservatives-02 and vinegar powder-02 were studied on halogen duck neck and halogen duck wings of modified atmosphere packaging. The spoilage microorganisms were separated by selective medium and the inhibitory effects of different preservative were determined by bacteriostasis rate. The results showed that the dominant spoilage organisms of halogen duck neck were lactobacillus,micrococcus,coliforms and the dominant spoilage organisms of halogen duck wings were lactobacillus,saccharomycetes and coliforms. Seven kinds of natural preservatives all had certain bacteriostatic effects on the above bacteria. Comprehensive analysis showed that the antimicrobial effects could be ranked from high to low as follows:fermented vinegar-01>spices>vinegar powder-02>compound preservatives-01≈compound preservatives-02≈natural edible spices≈fruit and vegetable juice. By comparing the various bacteriostatic effects of preservatives on total microbial in different products,it was found that in addition to fermented vinegar-01(the bacteriostatic rate can reach 100%),the other six natural natural food preservatives exhibited better antimicrobial effects in halogen duck wings than in halogen duck neck