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Ukutya kutyebile kwiprotheni, i-carbohydrates kunye nezondlo ezinamafutha, phantsi kwesenzo sezinto eziphathekayo, iikhemikhali kunye ne-biological, ziya kulahlekelwa ngumbala wokuqala, iphunga, incasa, imilo kunye nokubola, phakathi kwayo indima ye-microorganisms eyingozi iyona nto ibangela ukubola kokutya kunye nokuwohloka.
Phambi kwemizi-mveliso, abantu baqhele ukusebenzisa iindlela zemveli ezinjengokomisa, ukugalela ityuwa, iswekile, ukuvubela ukugcina ukutya. Ngophuhliso lweshishini lokutya lale mihla, abantu banobugcisa obutsha ngakumbi bokugcina ukutya, okufana nokunkonkxa, ukupakishwa kwevacuum, ukupakishwa kwe-pneumatic conditioning kunye nezinye iindlela zokupakisha, kodwa kunye nokusetyenziswa kobuchwephesha bokucolwa inzala, obufana ne-autoclaving, inzalo yokuntywila, inzalo ye-electron, ukugcinwa kwefriji kunye nezinye iindlela zokukhenkceza.
Nangona kunjalo, kungakhathaliseki ukuba yiyiphi iteknoloji esetyenzisiweyo, akusiyo inkohliso, ngoko ke ukutya okuninzi, ukusetyenziswa kwezigcini njengomgca wesibini wokukhusela ukuqinisekisa ukuba ishelufu yokutya ibaluleke kakhulu.
I-lactic acid (i-lactic acid) yityuwa yesodium ye-lactic acid. Ulwelo olungenambala okanye lutyheli olucacileyo, akukho vumba, incasa enetyuwa ekrakra, ixutywe emanzini, i-ethanol, i-glycerin.
Kwishishini lokutya, isetyenziswa ikakhulu njenge-agent yencasa, isilawuli se-asidi kunye ne-humectant. Ngenxa yokuba i-lactate ye-sodium inefuthe lokunciphisa umsebenzi wamanzi wokutya, inokwandisa ubomi beshelufu yokutya, kwaye isetyenziselwa ukugcinwa kokutya kokugcinwa kwemveliso yenyama.
Indlela yokulondoloza i-lactic acid kunye ne-sodium lactate
Ngokubanzi, okukhona umxholo ophezulu weeasidi ze-organic kwindawo engadityaniswanga, kokukhona unamandla amandla okulwa neebhaktheriya (kuba iiasidi ze-organic kwindawo engadityaniswanga ngokulula ukuwela inwebu yeseli yebhaktiriya kwaye zingene kumzimba weseli), ukucocwa kwebhaktheriya yee-ion lactate (H) kwiseli kudla amandla, kunciphisa iseli yemetabolism, kwaye ngaloo ndlela kuthintela ukukhula kwebhaktheriya.
Umphumo wokukhusela we-sodium lactate unemigaqo emibini: 1. Ukongezwa kwe-sodium lactate kunokunciphisa umsebenzi wamanzi wemveliso, ngaloo ndlela kuthintela ukukhula kwee-microorganisms. 2. I-lactate ion ineqela elisebenzayo le-antibacterial. I-lactic acid ngokwayo inempembelelo ekhethekileyo yokuthintela ekukhuleni nasekuveliseni ii-microorganisms.
Ukusetyenziswa kwe-sodium lactate
Ugxininiso oluqhelekileyo luyi-60% -80%, kwaye umda wokusetyenziswa okuphezulu kwe-60% yoxinaniso yi-30g / KG. Isetyenziswe kwimveliso yenyama kunye neenkukhu, inempembelelo enamandla yokuthintela kwiibhaktheriya zokutya inyama, njenge-E. coli, i-clostridium botulinum, i-listeria kunye nokunye. Ngokuthintelwa kweebhaktheriya ze-pathogenic zokutya, ukuze kuphuculwe ukhuseleko lokutya. Ukuphucula kunye nokuphucula incasa yenyama, ukwandisa ubomi beshelufu.
I-sodium lactate kwinyama ekrwada inokusasazwa kakuhle, kwaye inokufunxeka kakuhle kwamanzi, ukuze kuthintelwe ngokufanelekileyo ukuphelelwa ngamanzi kwenyama ekrwada, ukufezekisa ukutsha, isiphumo sokugcina ukufuma. Isetyenziselwa kakhulu inyama eyosiweyo, i-ham, i-sausage, inkukhu kunye neemveliso zenkukhu kunye ne-sauce kunye neemveliso ze-marinade.