♦ Purpose of the experiment: To test the preservation effect of cultured sugar powder APN-F2 in plant-based protein meat (stored at 37°C)
♦ Experimental groups: different concentrations of cultured sugar powder APN-F2 solutions were prepared; the blank group did not add any solution; the positive control group added 0.5% potassium sorbate.
Sensory evaluation
| Sample | Day 1 | Day 10 | Day 20 |
| Blank group | Has unique aroma of jerky | Has unique aroma of jerky | Has strong sour taste |
| Experimental group | Normal, has its own unique aroma | Normal, has its own unique aroma | Has strong sour taste |
| Control group | Normal, has its own unique aroma | Has slight sour taste, acceptable | Has sour taste, odor |
: The sensory evaluation results showed that the jerky control group had a sour taste on the 10th day, while the other treatment groups had a strong sour taste on the 20th day.
Colony count ▶(CFU/mL)
| Group | Day 1 | Day 3 | Day 5 | Day 7 | Day 9 | Day 10 | Day 20 | |
| Cultured Sugar Powder APN-F2 | 0.0% | 28±1.03 | 78 | 3.18×102 | 7.20×102 | 5.09×103 | 8.22×103 | 7.97×106 |
| 0.4% | 60 | 1.51×102 | 2.27×102 | 0.76×103 | 2.06×103 | 1.05×106 | ||
| 0.8% | 41 | 1.04×102 | 1.54×102 | 0.70×103 | 1.81×103 | 0.74×106 | ||
| 1.2% | 28 | 81 | 1.09×102 | 0.46×103 | 0.95×103 | 0.32×106 | ||
| 1.6% | 14 | 54 | 77 | 0.39×103 | 0.72×103 | 0.11×106 | ||
| Potassium sorbate | 56 | 1.11×102 | 1.92×102 | 0.89×103 | 2.24×103 | 1.43×106 | ||
★0.8% cultured sugar powder APN-F2 can store jerky at 37°C for about 20 days.
The above experimental results show that ▶
0.8% corn fermentation powder APN-F2 can store plant meat protein products at 37°C for about 20 days.
In summary, when the concentration of corn fermentation powder APN-F2 is 0.8%, combined with microbial indicators and sensory indicators, the results show that the plant meat protein products in simple packaging can be placed at 37°C for about 20 days. During this period, it is sensory acceptable, has good color, and extends the shelf life.
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