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Effect of ε-Polylysine on the Preservation of Chilled Pork

Lin Yong-yan

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Abstract

The total number of bacteria,total volatile base nitrogen(TVB-N),pH,redness value and water holding capacity were used as the indices to evaluate the quality of chilled pork treated with e-polylysine(e-PL) during cold storage.The results showed that e-PL could effectively inhibit the growth of bacteria,slow the increase of TVB-N and pH,and had a certain effect on the protection of color,but could not improve the water holding capacity of chilled pork stored at 4 ℃.e-PL with the concentration of 1 500 and 2 000 mg/L had better preservation effect,as the shelf life of pork could be extended to 10 days.

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What this paper is about

The total number of bacteria,total volatile base nitrogen(TVB-N),pH,redness value and water holding capacity were used as the indices to evaluate the quality of chilled pork treated with e-polylysine(e-PL) during cold storage.The results showed that e-PL could effectively inhibit the growth of bacteria,slow the increase of TVB-N and pH,and had a certain effect on the protection of color,but could not improve the water holding capacity of chilled pork stored at 4 ℃.e-PL with the concentration of 1 500 and 2 000 mg/L had better preservation effect,as the shelf life of pork could be extended to 10 days.

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Available abstract

The total number of bacteria,total volatile base nitrogen(TVB-N),pH,redness value and water holding capacity were used as the indices to evaluate the quality of chilled pork treated with e-polylysine(e-PL) during cold storage.The results showed that e-PL could effectively inhibit the growth of bacteria,slow the increase of TVB-N and pH,and had a certain effect on the protection of color,but could not improve the water holding capacity of chilled pork stored at 4 ℃.e-PL with the concentration of 1 500 and 2 000 mg/L had better preservation effect,as the shelf life of pork could be extended to 10 days.

Key concepts: Food science, Polylysine, Chemistry, Shelf life, Water holding capacity, Nitrogen, Biochemistry, Organic chemistry

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