Abstract
The aim of this study was to investigate the effects of three different natural preservatives on the microbial profile, the total volatile base nitrogen (TVB‐N), and biogenic amine contents of vacuum‐packed chilled pork during storage at 4°C. Solution A comprised of tea polyphenols, chitosan, spice extract, propolis, and nisin. Solution B comprised of clove extract, cassia bark extract, ginger juice, garlic juice, and lactobacillus fermentation solution. Solution C consisted of only lactobacillus fermentation solution. The results indicated that solution A was a good natural preservative with higher bacteria inhibitory effect and higher sensory score than B and C. Besides the effect on appealing color, solution B could inhibit microbial activity although its inhibition effect was not as good as solution A. Thus, solution A could be used as a good preservative in industry. Solution C could inhibit the initial growth of Pseudomonas and partially inhibited the growth of Enterobacteriaceae; however, the content of putrescine in the pork treated with solution C was as high as 30.14 ± 2.89 mg/kg after 21 days of storage at 4°C. Hence, solution C is not an ideal preservative for vacuum‐packed chilled pork.
Highlights
Food preservation continues to be of major public health concern to consumers, food scientists, and food technologist, as well as government regulatory agencies
Than 15.00 mg/100 g with the level of group 1 being the lowest at 11.19 ± 0.83 mg/100 g. These results indicate that all the preservation solutions achieved higher freshness retention of chilled pork, and in this regard, preservation solutions A and B were more effective than solution C
The main bacteria on chilled pork were Psychrophiles. The reason why they are adapted to low temperature is that the saturated fatty acids in their cytoplasm were transformed into unsaturated fatty acids during the evolutionary process (Nash & Grant, 1969)
Summary
Food preservation continues to be of major public health concern to consumers, food scientists, and food technologist, as well as government regulatory agencies. The preservation and control of meat spoilage have been an issue attracting socioeconomic attention for both food safety and food security reasons. Owing to its nutrient-dense nature as well as its high moisture content, chilled meat is comparatively more susceptible to growth and proliferation of psychrophile bacteria versus frozen meat during the production, handling, and sales. This results in problems such as difficulty of market circulation, shorter shelf-life, and safety concerns (Casaburi, Piombino, Nychas, Villani, & Ercolini, 2015; Jiang et al, 2010). How to prolong the preservation time and useful shelflife of chilled meat becomes an urgent topic
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