◆Purpose of the experiment: To test the preservation effect of corn fermentation powder APN-F2 in crab paste (stored at 25℃)
◆Experimental groups: Prepare cultured sugar powder APN-F2 solutions of different concentrations
The blank group does not add corn fermentation powder APN-F2
The positive control group adds 0.5% potassium sorbate
(Note: Corn fermentation powder APN-F2 is white powder, soluble in water to make a solution.)
Sensory evaluation：
| Sample | Index | Day 1 | Day 7 | Day 8 | Day 10 |
| Blank Group | Color | Yellow, basically uniform | Uneven yellow and white | Uneven yellow and white | Uneven yellow and white |
| Smell | Normal, no odor | Normal, no odor | Sour taste | Sour taste | |
| 0.4% | Color | Yellow, basically uniform | Yellow, basically uniform | Uneven yellow and white | Uneven yellow and white |
| Smell | Normal, no odor | Normal, no odor | Normal, no odor | Normal, no odor | |
| 0.8% | Color | Yellow, basically uniform | Yellow, basically uniform | Uneven yellow and white | Uneven yellow and white |
| Smell | Normal, no odor | Normal, no odor | Sour taste | Sour taste | |
| 1.2% | Color | Yellow, basically uniform | Yellow, basically uniform | Uneven yellow and white | Uneven yellow and white |
| Smell | Normal, no odor | Normal, no odor | Normal, no odor | Slightly sour taste | |
| Control group | Color | Yellow, basically uniform | Yellow, basically uniform | Uneven yellow and white | Uneven yellow and white |
| Smell | Normal, no odor | Normal, no odor | Sour taste | Sour taste |
★ Comprehensive analysis shows that the optimal concentration of corn fermentation powder APN-F2 to extend the shelf life of crab sauce without affecting the flavor of crab sauce is 0.4%.
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