Potassium sorbate is widely used as a food preservative, and the concentration allowed in pasta, pickles, canned foods, dried fruits, dairy products, and condiments is 0.02% to 0.1%. The addition of 1% potassium sorbate to meat products can significantly inhibit the production of Clostridium botulinum toxin. At the same time, sorbic acid is widely used in low-alcohol cases such as wine, beer and wine, and has excellent antiseptic effect. The FAO (FAO) has developed a series of standards for foods, specifying that the maximum dosage of potassium sorbate is 0.28/kg. Each country has adopted this standard and has established strict standards of use according to national conditions. The use of potassium sorbate to treat packaging materials can extend the shelf life of bread and dry food.
(1) Application in vegetables and fruits
Fresh vegetables and fruits will lose their luster and moisture if they are not treated in time, and the surface will be dry and wrinkled, and it will easily cause mold to cause decay, resulting in unnecessary waste. If the surface of vegetables and fruits is made of potassium sorbate preservative, it can be stored for up to one month at temperatures up to 30 ° C, and the greenness of vegetables and fruits will not change. Apples that were sprayed with potassium sorbate preservation solution on the surface were stored for about 4 months at room temperature, and only about 5% of apples rotted and deteriorated. Potassium sorbate can even prevent the oxidation of the tinplate in the canned vegetable packaging.
(2) Application in meat products
Smoked ham, dried sausage, dried meat and similar other dried meat products are temporarily soaked with a suitable concentration of potassium sorbate solution to achieve preservation and preservation. Meat enema products such as beef intestines, pork intestines, etc. can be directly added to the amount of potassium sorbate in the production process, after the finished product, a 5% potassium sorbate solution is sprayed on the surface to achieve corrosion protection. Preservation. It is also possible to add an appropriate amount of potassium sorbate directly to the general meat and meat filling for preservation and preservation. Fresh chicken and cooked chicken can be immersed in different formulas and different concentrations of potassium sorbate preservation solution to improve the preservation effect and extend the shelf life. The fresh poultry on which the surface was sprayed with potassium sorbate preservation solution significantly prolonged the spoilage time compared with the similar food that was not sprayed with the preservative solution, and the preservation time was twice that of the comparative sample.
Potassium sorbate can be used as a food preservative
