◆Purpose of the experiment: To test the preservation effect of corn fermentation powder APN-F2 in cold fresh meat (stored at 4℃)
◆Antibacterial products: Blank group (concentration: sterile water)
Cultured sugar powder APN-F2 (concentration: 0.8%)
Whey fermentation powder (A) (concentration: 0.4%)
Comparison of the three groups of antibacterial products, the results are as follows:
Determination of drip loss rate：
| Serial number | Group | Drip Loss |
| 1 | sterile water | 18.20% |
| 2 | APN-F2 | 14.63% |
| 3 | Whey fermentation powder | 12.90% |
Total colony count(CFU/mL):
| Sterile water(CFU/mL) | APN-F2(CFU/mL) | Whey fermentation powder(CFU/mL) | |
| 0天 | 2.9×104 | / | / |
| 1天 | 2.9×104 | 7.8×103 | 1.32×104 |
| 3天 | 860 | 210 | 470 |
| 6天 | 3.3×105 | 2.1×104 | 3.8×105 |
Sensory evaluation：
| Sample | Index | 24h | 48h | 72h | 96h | 120h | 144h |
| sterile water | Texture | smooth, non-sticky | smooth, non-sticky | smooth | slightly sticky, not fresh | slightly sticky, not fresh | slightly sticky, not fresh |
| Smell | odorless | odorless | odorless | slight odor | slightly sour, smelly | slightly sour, smelly | |
| Color | normal | normal | The whole is dark, especially in the middle | slightly Dark in the middle | dark in the middle | dark in the middle | |
|
APN-F2 (0.8%) |
Texture | smooth, non-sticky | smooth, non-sticky | smooth | smooth | smooth | slightly sticky |
| Smell | odorless | odorless | odorless | odorless | odorless | slight acetic acid smell | |
| Color | normal | normal | normal | normal | normal | slightly Dark in the middle | |
|
Whey fermentation powder (0.4%) |
Texture | smooth, non-sticky | smooth, non-sticky | smooth | Slightly sticky | Slightly sticky | slightly sticky |
| Smell | odorless | odorless | odorless | odorless | odorless | odorless | |
| Color | normal | normal | normal | slightly dark in the middle | slightly dark in the middle | dark in the middle |
The above experimental results show that
In general, after 6 days, the quality of fresh meat of cultured sugar powder APN-F2 product is the best. The above experimental results show that the preservation effect of fresh meat in the cultured sugar powder APN-F2 test group after soaking for 1 minute is better than that of the control group and whey fermentation powder. Storage at 4°C can effectively extend the shelf life of the product by 48h or more (under the condition that the initial colony of this batch of samples is 2.9×10°CFU/mL).
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