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Application of ε‐polylysine in extending the storage period of pork jerky
In this experiment, natural nontoxic preservative ε‐polylysine (ε‐PL) was used as a natural preservative in pork jerky. The pork jerky samples with ε‐PL (experimental group) and without ε‐PL (blank group) were stored at the 27 and 37℃. Then, the number of microorganisms, total volatile basic nitroge...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194761/ https://www.ncbi.nlm.nih.gov/pubmed/34136189 http://dx.doi.org/10.1002/fsn3.2289 |
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author | Zhang, Yizhuo Zhao, Changqing Zhao, Xingxiu He, Yiguo |
author_facet | Zhang, Yizhuo Zhao, Changqing Zhao, Xingxiu He, Yiguo |
author_sort | Zhang, Yizhuo |
collection | PubMed |
description | In this experiment, natural nontoxic preservative ε‐polylysine (ε‐PL) was used as a natural preservative in pork jerky. The pork jerky samples with ε‐PL (experimental group) and without ε‐PL (blank group) were stored at the 27 and 37℃. Then, the number of microorganisms, total volatile basic nitrogen (TVB‐N), pH, and water activity (Aw) of each group were tested to test the antiseptic effect of ε‐PL. The results showed that due to the Staphylococcus aureus was detected, the storage period of the blank group at 27 and 37°C was 15 and 9 days, respectively. However, Coliforms, Staphylococcus aureus, Salmonella, and Shigella were not detected in the experimental group on the 60th day. The experimental group all accord with the national standard for the quantity of microorganisms in meat jerky. The TVB‐N content of the blank group reached 14.00 mg/100 g (15th day, 27°C) and 14.93 mg/100 g (9th day, 37°C) at the end of the storage period, while the TVB‐N content of the experimental group was 11.20 mg/100 g (60th day, 27℃) and 15.86 mg/100 g (60th day, 37℃), and the increase rate of TVB‐N in the blank group was greater than the experimental group, indicating that ε‐PL can play a better microbial stabilization effect in pork jerky. The test of pH and Aw showed that ε‐PL can stabilize the quality of pork jerky. Finally, the antiseptic effect of ε‐PL was comparable to many chemical preservatives. This experiment confirms that ε‐PL played an important role in extending the storage period of pork jerky. |
format | Online Article Text |
id | pubmed-8194761 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-81947612021-06-15 Application of ε‐polylysine in extending the storage period of pork jerky Zhang, Yizhuo Zhao, Changqing Zhao, Xingxiu He, Yiguo Food Sci Nutr Original Research In this experiment, natural nontoxic preservative ε‐polylysine (ε‐PL) was used as a natural preservative in pork jerky. The pork jerky samples with ε‐PL (experimental group) and without ε‐PL (blank group) were stored at the 27 and 37℃. Then, the number of microorganisms, total volatile basic nitrogen (TVB‐N), pH, and water activity (Aw) of each group were tested to test the antiseptic effect of ε‐PL. The results showed that due to the Staphylococcus aureus was detected, the storage period of the blank group at 27 and 37°C was 15 and 9 days, respectively. However, Coliforms, Staphylococcus aureus, Salmonella, and Shigella were not detected in the experimental group on the 60th day. The experimental group all accord with the national standard for the quantity of microorganisms in meat jerky. The TVB‐N content of the blank group reached 14.00 mg/100 g (15th day, 27°C) and 14.93 mg/100 g (9th day, 37°C) at the end of the storage period, while the TVB‐N content of the experimental group was 11.20 mg/100 g (60th day, 27℃) and 15.86 mg/100 g (60th day, 37℃), and the increase rate of TVB‐N in the blank group was greater than the experimental group, indicating that ε‐PL can play a better microbial stabilization effect in pork jerky. The test of pH and Aw showed that ε‐PL can stabilize the quality of pork jerky. Finally, the antiseptic effect of ε‐PL was comparable to many chemical preservatives. This experiment confirms that ε‐PL played an important role in extending the storage period of pork jerky. John Wiley and Sons Inc. 2021-05-04 /pmc/articles/PMC8194761/ /pubmed/34136189 http://dx.doi.org/10.1002/fsn3.2289 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Zhang, Yizhuo Zhao, Changqing Zhao, Xingxiu He, Yiguo Application of ε‐polylysine in extending the storage period of pork jerky |
title | Application of ε‐polylysine in extending the storage period of pork jerky |
title_full | Application of ε‐polylysine in extending the storage period of pork jerky |
title_fullStr | Application of ε‐polylysine in extending the storage period of pork jerky |
title_full_unstemmed | Application of ε‐polylysine in extending the storage period of pork jerky |
title_short | Application of ε‐polylysine in extending the storage period of pork jerky |
title_sort | application of ε‐polylysine in extending the storage period of pork jerky |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194761/ https://www.ncbi.nlm.nih.gov/pubmed/34136189 http://dx.doi.org/10.1002/fsn3.2289 |
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