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.
| Published in | International Journal of Nutrition and Food Sciences (Volume 8, Issue 2) |
| DOI | 10.11648/j.ijnfs.20190802.13 |
| Page(s) | 40-45 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
ε-p-L٠HCl, Spiced Meats, Shelf-Life
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APA Style
Gao Xiang, Hao Yu, Wu Zhumeng, Wang Fang, Pang Meixia, et al. (2019). Application of ε-poly-L-lysine٠HCl on Extending the Shelf-Life of Spiced Meats. International Journal of Nutrition and Food Sciences, 8(2), 40-45. https://doi.org/10.11648/j.ijnfs.20190802.13
ACS Style
Gao Xiang; Hao Yu; Wu Zhumeng; Wang Fang; Pang Meixia, et al. Application of ε-poly-L-lysine٠HCl on Extending the Shelf-Life of Spiced Meats. Int. J. Nutr. Food Sci. 2019, 8(2), 40-45. doi: 10.11648/j.ijnfs.20190802.13
AMA Style
Gao Xiang, Hao Yu, Wu Zhumeng, Wang Fang, Pang Meixia, et al. Application of ε-poly-L-lysine٠HCl on Extending the Shelf-Life of Spiced Meats. Int J Nutr Food Sci. 2019;8(2):40-45. doi: 10.11648/j.ijnfs.20190802.13
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Download@article{10.11648/j.ijnfs.20190802.13,
author = {Gao Xiang and Hao Yu and Wu Zhumeng and Wang Fang and Pang Meixia and Qi Jinghua},
title = {Application of ε-poly-L-lysine٠HCl on Extending the Shelf-Life of Spiced Meats},
journal = {International Journal of Nutrition and Food Sciences},
volume = {8},
number = {2},
pages = {40-45},
doi = {10.11648/j.ijnfs.20190802.13},
url = {https://doi.org/10.11648/j.ijnfs.20190802.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20190802.13},
abstract = {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.},
year = {2019}
}
TY - JOUR T1 - Application of ε-poly-L-lysine٠HCl on Extending the Shelf-Life of Spiced Meats AU - Gao Xiang AU - Hao Yu AU - Wu Zhumeng AU - Wang Fang AU - Pang Meixia AU - Qi Jinghua Y1 - 2019/08/27 PY - 2019 N1 - https://doi.org/10.11648/j.ijnfs.20190802.13 DO - 10.11648/j.ijnfs.20190802.13 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 40 EP - 45 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20190802.13 AB - 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. VL - 8 IS - 2 ER -
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