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Food is rich in protein, carbohydrates and fat nutrients, under the action of physical, chemical and biological factors, will lose the original color, aroma, taste, shape and decay, among which the role of harmful microorganisms is the main cause of food decay and deterioration.
Before industrialization, people usually used traditional methods such as drying, salting, sugar, fermentation to preserve food. With the development of modern food industry, people have more new technologies for the preservation of food, such as canning, vacuum packaging, pneumatic conditioning packaging and other packaging methods, but also the use of a variety of sterilization technology, such as autoclaving, irradiation sterilization, electron beam sterilization, storage is generally refrigerated, frozen storage and other ways.
However, no matter which technology is used, it is not foolproof, so for most foods, the use of preservatives as a second line of defense to ensure the shelf life of food is particularly important.
Lactic acid (lactic acid) is the sodium salt of lactic acid. The product is colorless or slightly yellow transparent liquid, no odor, slightly salty bitter taste, mixed in water, ethanol, glycerin.
In the food industry, it is mainly used as flavoring agent, acidity regulator and humectant. Because sodium lactate has the effect of reducing the water activity of food, it can extend the shelf life of food, and it is used as a food preservative for the preservation of meat products.
Preservative mechanism of lactic acid and sodium lactate
In general, the higher the content of organic acids in the non-dissociated state, the stronger the antibacterial ability (because organic acids in the non-dissociated state easily cross the bacterial cell membrane and enter the cell body), the bacterial clearance of lactate ions (H) from the cell consumes energy, reduces the cell metabolism, and thus inhibits the growth of bacteria.
The preservative effect of sodium lactate has two principles: 1. The addition of sodium lactate can reduce the water activity of the product, thereby preventing the growth of microorganisms. 2. Lactate ion has antibacterial functional group. Lactic acid itself has a special inhibitory effect on the growth and reproduction of microorganisms.
The application of sodium lactate
The general concentration is 60%-80%, and the maximum use limit of 60% concentration is 30g/KG. Applied to meat and poultry products, it has a strong inhibitory effect on meat food bacteria, such as E. coli, clostridium botulinum, listeria and so on. Through the inhibition of food pathogenic bacteria, so as to enhance food safety. Enhance and improve the flavor of meat, extend shelf life.
Sodium lactate in raw meat has a good dispersion, and has a good absorption of water, so as to effectively prevent the dehydration of raw meat, to achieve freshness, moisture-preserving effect. It is mainly used for roast meat, ham, sausage, chicken and duck poultry products and sauce and marinade products.