METHOD FOR IMPROVING SENSORY PROPERTIES AND RESISTANCE OF FOOD PRODUCTS AND DRINKS TO MICRO-ORGANISMS, WATER SOLUTION AND COMPOSITION USED IN THIS METHOD
The method for improving the sensory properties and resistance of food and beverage products to microorganisms, aqueous solution and composition used in said method. The present invention is in the technical field of the improvement and / or preservation of food and feed and specifically refers to a method for improving the sensory properties and resistance of food and beverage products, particularly uncured meat products, to various types of microorganisms, and in particular to food spoilage and food poisoning bacteria, where the The product is contacted with a composition comprising alkali metal salts having, as anions, propionate and a selected canyon of acetate and lactate combinations of acetate and, such as cations, potassium and hydrogen, wherein the ratio based on lactate / propionate weight is in the range of 0 to 20, and the ratio based on acetate / propionate weight is in the range of 0.05 to 3.5. The present invention also relates to an aqueous solution comprising from 3 to 10 wt% propionate, 2 to 8 wt% acetate and 15 to 60 wt% lactate, and a sodium to potassium ratio of 0 and 0.4, wherein the potassium concentration is in the range of 10 to 20% by weight, as well as a composition comprising as anions, propionate, and a selected canyon of acetate and combinations of lactate and acetate, and as cations. , potassium and hydrogen, where the ratio based on lactate / propionate weight is in the range 0 to 20 and the ratio based on acetate / propionate weight is in the range 0.05 to 3.5.método para melhorar as propriedades sensoriais e a resistência de produtos alimentares e bebidas a micro-organismos, solução aquosa e composição utilizadas no referido método a presente invenção está no campo técnico da melhoria e/ou preservação de alimentos e rações e refere-se especificamente a um método para melhorar as propriedades sensoriais e a resistência de produtos alimentares e bebidas, particularmente produtos de carne não curados, a vários tipos de micro-organismos
