2005•Food Science and Technology InternationalRequires access

Interaction analysis of NISIN,EDTA and potassium sorbate on chilled meat preservation

WU Mou-cheng

Abstract

Adding NISIN、EDTA and potassium sorbate to fresh meat then vacuum packaging, storing at (4±1)℃, the total bacteria as the parameter to value the effects of storing. By applying three factors central composite design to study the effects of compound fresh- keeping agents on preservation of fresh meat. The results showed that the compound fresh- keeping agent of 0.05% NISIN, 0.112% EDTA and 0.054% potassium sorbate have the best effect. There are obvious interactions between EDTA and potassium sorbate(P 0.01), but no obvious interactions between NISIN and potassium sorbate (P0.05).The effect on inhibiting bacterial: NISIN EDTApotassium sorbate.

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Key concepts: Potassium sorbate, Nisin, Food science, Chemistry, Potassium, Preservative, Antimicrobial, Organic chemistry