Chavhan D M, Hazarika M, Brahma M L, Hazarika R A, Rahman Z
Department of Veterinary Public Health, Bombay Veterinary College, Parel, Mumbai-12, India.
College of Veterinary Science, Assam Agricultural University, Khanapara Guwahati-22, India.
J Food Sci Technol. 2015 Feb;52(2):1223-7. doi: 10.1007/s13197-013-1082-z. Epub 2013 Jul 10.
Replacement of commercial chemical preservative (Vinegar) by incorporating fermented bamboo shoot (FBS) products partially or completely and their effect on physicochemical, microbial and shelf life qualities on pork pickle products was studied. Different FBS products such as FBS extract, paste and powder were incorporated in the pork pickle products at the level of 50 to 100 % with or without vinegar and stored at room temperature for 90 days. Highest pH values and lowest titrable acidity was recorded in products with 50 and 100 % FBS powder. No significant differences were observed with respect to proximate composition i.e. percent moisture, protein, fat and ash contents among the products except the product with 100 % FBS powder which had significantly (p < 0.01) lower moisture content. Microbial load (Log total plate counts) and thiobarbituric acid (TBA) values were found to be increasing as the storage periods were advancing. Except the product with 100 % FBS powder which could be stored for 30 days only, other products could be stored upto 90 days without any physicochemical and microbial problems. It can be concluded from this study that natural and organic FBS extract and paste can be used successfully replacing the conventional chemical preservative (Vinegar) for preparation of pork pickle products and preserved more than 90 days at room temperature. However, FBS powder can be used for preservation of the pickle products for a short period (30 days).
研究了部分或完全用发酵笋（FBS）产品替代商业化学防腐剂（醋）及其对猪肉腌制产品的物理化学、微生物和保质期质量的影响。将不同的FBS产品，如FBS提取物、糊状物和粉末，以50%至100%的比例添加到猪肉腌制产品中，添加或不添加醋，并在室温下储存90天。在含有50%和100%FBS粉末的产品中记录到最高的pH值和最低的可滴定酸度。除了含有100%FBS粉末的产品，其水分含量显著（p < 0.01）较低外，各产品在近似组成即水分、蛋白质、脂肪和灰分含量方面没有观察到显著差异。随着储存时间的延长，微生物负荷（对数总平板计数）和硫代巴比妥酸（TBA）值呈上升趋势。除了含有100%FBS粉末的产品只能储存30天外，其他产品可以储存长达90天而没有任何物理化学和微生物问题。从这项研究可以得出结论，天然和有机的FBS提取物和糊状物可以成功地替代传统化学防腐剂（醋）用于制备猪肉腌制产品，并在室温下保存超过90天。然而，FBS粉末可用于短期（30天）保存腌制产品。
