Food Grade ε-Polylysine Hydrochloride Price,Processed Meat Products

The key considerations for the use of ε-polylysine hydrochloride in meat product processing are as follows:  

Ⅰ.Dissolution and Addition Methods  

1. Dissolution:  

·ε-Polylysine hydrochloride is highly soluble in water and can be dissolved in a small amount of water before being added.  

·Alternatively, it can be mixed uniformly with auxiliary materials such as flour or rice powder before being incorporated into meat products.  

2. Addition Methods:  

·For meat products involving chopping or marination processes, ε-polylysine hydrochloride can be dissolved and directly added to the chopped mixture or marinade solution.  

·For products requiring surface spraying, such as smoked or roasted meat products, a 1.0–3.0‰ ε-polylysine hydrochloride alcohol solution can be evenly sprayed on the product surface after processing but before packaging.  

Ⅱ.Dosage and Concentration  

1. Dosage:  

·The dosage of ε-polylysine hydrochloride varies depending on the type of meat product and processing technique.  

·In general, the usage amount should remain within the specified range to avoid overuse.  

2. Concentration:  

·For spraying applications, the concentration of the ε-polylysine hydrochloride alcohol solution should be appropriate, as excessively high or low concentrations may affect its effectiveness.  

·When added to marinade solutions or brines, the concentration should be determined based on the specific process and product requirements.  

Ⅲ.Combination with Other Preservatives  

1. Combined Usage:  

·ε-Polylysine hydrochloride can be used in combination with other preservatives (e.g., nisin) to enhance preservative effects.  

·When combining preservatives, attention should be paid to their synergistic effects and potential interactions to avoid adverse reactions.  

2. Precautions:  

·Before combined usage, thorough testing and validation should be conducted to determine the optimal mixing ratio and conditions for use.  

Ⅳ.Product Packaging and Storage  

1. Packaging:  

·Once meat product processing is completed, packaging should be done promptly to avoid prolonged exposure to air, which may lead to microbial contamination and color changes.  

·Packaging materials should comply with food safety standards to prevent contamination of the meat products.  

2. Storage:  

·Meat products should be stored in a cool, dry, and well-ventilated environment, avoiding high temperatures, humidity, and direct sunlight.  

·During storage, regular checks should be conducted on the sensory qualities of the products, such as color, odor, and texture, to ensure product quality.  

Ⅴ.Safety and Hygiene  

1. Operational Hygiene:  

·During meat product processing, strict adherence to food safety and hygiene standards is essential to ensure the cleanliness of the operating environment, equipment, and tools.  

·Operators should wear appropriate protective gear to avoid contaminating the meat products.  

2. Raw Material Safety:  

·Before using ε-polylysine hydrochloride, ensure that it meets relevant quality standards and requirements, avoiding expired or non-compliant materials.  

The use of ε-polylysine hydrochloride in meat product processing requires careful attention to dissolution and addition methods, dosage and concentration, combination with other preservatives, product packaging and storage, as well as safety and hygiene practices.