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| Ingredients in Meat Processing:Preservatives |
| WANG Pan-pan |
| College of Food Science, Southwest University, Chongqing 400715, China |
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Abstract Preservatives is a kind of compounds which can inhibit the growth of microorganism or kill microorganism. The
mechanism of inhibition is very complex. Preservatives should be used correctly during food production process. The type,
nature, scope, price, toxicity and other factors should also be paid attention. The common chemical preservatives include benzoic
acid and benzoate, sorbic acid and sorbate, propionate, para-hydroxybenzoate, dehydroacetic acid and sodium dehydroacetate
and others. The common biological preservatives include plant, animal and microorganism origin of biological preservatives and
some new type of food preservatives.
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2011, Vol. 25 
