Li Chen, Han Yuhang, Fan Sanhong, Ma Lizhen, Zhang Yi, Simpson Benjamin Kofi
School of Life Science Shanxi University Taiyuan China.
Department of Food Science Tianjin Agricultural University Tianjin China.
Food Sci Nutr. 2020 May 20;8(7):3110-3118. doi: 10.1002/fsn3.1535. eCollection 2020 Jul.
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 fermentation solution. Solution C consisted of only 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 and partially inhibited the growth of ; 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.
本研究旨在探讨三种不同天然防腐剂对4°C储存期间真空包装冷却猪肉的微生物状况、总挥发性盐基氮（TVB-N）和生物胺含量的影响。溶液A由茶多酚、壳聚糖、香料提取物、蜂胶和乳酸链球菌素组成。溶液B由丁香提取物、桂皮提取物、姜汁、蒜汁和发酵液组成。溶液C仅由发酵液组成。结果表明，溶液A是一种良好的天然防腐剂，其抑菌效果优于溶液B和C，感官评分也更高。除了对色泽有吸引力外，溶液B虽然抑菌效果不如溶液A，但能抑制微生物活性。因此，溶液A可作为工业上良好的防腐剂。溶液C能抑制初始生长并部分抑制的生长；然而，在4°C储存21天后，用溶液C处理的猪肉中腐胺含量高达30.14±2.89mg/kg。因此，溶液C不是真空包装冷却猪肉的理想防腐剂。
