Abstract
In order to prolong the shelf life of spiced meats, e-poly-L-lysine٠HCl (e-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 e-p-L٠HCl could extend the shelf-life of the spiced pork for 8 days, added e-p-L٠HCl could extend the shelf-life of the sauced bath chap for 7 days.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Nutrition and Food Sciences
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
