Application of ε-poly-L-lysine٠HCl on Extending the Shelf-Life of Spiced Meats
International Journal of Nutrition and Food Sciences
Volume 8, Issue 2, March 2019, Pages: 40-45
Received: Jul. 3, 2019;
Published: Aug. 27, 2019
Views 568 Downloads 152
Gao Xiang, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil Age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China
Hao Yu, The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
Wu Zhumeng, The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
Wang Fang, Beijing Innovation Consortium of Swine Research System, Beijing, China
Pang Meixia, Beijing Innovation Consortium of Swine Research System, Beijing, China
Qi Jinghua, Beijing Innovation Consortium of Swine Research System, Beijing, China
Follow on us
In order to prolong the shelf life of spiced meats, ε-poly-L-lysine٠HCl (ε-p-L٠HCl) was used as preservative, and four kinds of corruption bacterium (Staphylococcus, Proteus, Bacillus and Serratia) were used as indicator bacterium. The minimum inhibitory concentration of preservatives against them was 500 ug/mL. The suitable concentration, temperature and pH were determined by single factor experiment. On the basis of single factor experiment, orthogonal experiment was used to get the best bacteriostasis conditions. The optimum condition for Staphylococcus and Proteus ware 1.2 mg/mL, 80°C and pH 3. The optimum condition for Bacillus and Serratia were 1.2 mg/mL, 80°C and pH4. According to the national standard, preservatives were added to the spiced meat with the use of 0.25 g/kg in the experimental group, and no preservatives were added in the control group. The total number of bacteria and the sensory score were used as evaluation indexes to explore the effect of preservatives on shelf life. Compared with the control group, at the same storage time, the sensory score was higher and the total number of colonies was less. It was concluded that added ε-p-L٠HCl could extend the shelf-life of the spiced pork for 8 days, added ε-p-L٠HCl could extend the shelf-life of the sauced bath chap for 7 days.
ε-p-L٠HCl, Spiced Meats, Shelf-Life
To cite this article
Application of ε-poly-L-lysine٠HCl on Extending the Shelf-Life of Spiced Meats, International Journal of Nutrition and Food Sciences.
Vol. 8, No. 2,
2019, pp. 40-45.
Huang Yi'an, Xu Yao. The effect of different sterilization methods on flavor components in sauced and stewed meat products [J]. Chinese condiments, 2019, 44 (04): 89-92+112.
Wang Wenjing, Han Yuejie, Wang Lizhao. Application of Modern Fresh-keeping Technology in the Processing of Sauce and Brine Meat Products [J]. Contemporary Livestock and Poultry Breeding, 2018 (10): 51.
Song Dawei, Liu Songyu, Jin Baolin, Sun Yueru, Zhang Liping. Advances in bactericidal and antiseptic technology of traditional stewed meat products [J]. Scientific and technological innovation, 2018 (11): 45-46.
Liu Yang-ming, Lu Shiling, Wang Qingling, Li Baokun, Dong Juan. Research progress on the effect of ultra-high pressure sterilization on sauced and stewed meat products [J]. Meat Research, 2017, 31 (08): 55-59.
Liu Lei. Microbial monitoring of stewed meat products with different packaging sauces [J]. Food safety guide, 2017 (09): 136.
Zhao Zirui, Yuan Bingbing, Zhang Susu, Chen Zhixu, Zhou Yajun. Advances in processing technology of sauce-stewed meat products [J]. Meat Research, 2016, 30 (12): 41-47.
Huang Yanmei, Pi Yanjun. Study on prolonging shelf life of sauce-stewed meat products with compound preservatives [J]. Food Science and Technology, 2016, 41 (07): 256-259.
Huang Yanmei. Technological Improvement and Comprehensive Fresh-keeping Technology of Sauced and Brine Meat Products [D]. Jiangnan University, 2016.
Wang Ming, Lei Ji, Wen Youliao, Li Xinghong, Zhang Yiyin. Effects of preservatives and secondary sterilization on the preservation of cooked meat products [J]. Food Industry, 2015, 36 (09): 38-42.
Yang Shiyong, Guo Dajie. Study on Improving the Quality of Sauced and Brine Meat Products [J]. Light Engineering Technology, 2014, 30 (12): 11-12.
Wu Xiaoli, Zhang Xiangsheng, Jiang Aimin, Zhao Radio, Zhang Ping, Zhao Huijuan, Baiyanhong. Research progress in preservation technology of sauce-stewed meat products [J]. Meat industry, 2014 (07): 46-50.
Zhang Qi. Application of Natural Preservatives in Meat Products Preservation [J]. Modern Food, 2019 (02): 71-73.
Zhou Jie, Wang Luyuan, Wang Ningze, Cui Jilai. Progress in the application of tea polyphenols in meat preservation [J]. Meat Research, 2018, 32 (11): 58-65.
Zhao Shuang. Research progress and Prospect of new technology for preservation of low-temperature meat products [J]. Modern Agriculture, 2018 (04): 51-54.
Chen Hong, Shengguo, Li Hailong, Chen Xing. Application of Natural Products in Meat Products Preservation [J]. Meat Industry, 2016 (12): 52-55.
Li Zhi, Yu Yuanjiang. Progress in application of modified atmosphere preservation technology in meat products [J]. Light engineering technology, 2016, 32 (06): 10-11+13.
Yu Yi. The new national standard for the use of food additives will be implemented in May [J]. Food Science, Technology and Economy, 2015, 40 (01): 4.