FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (1): 228-234.doi: 10.7506/spkx1002-6630-20191118-207

• Packaging & Storage • Previous Articles     Next Articles

Effect of a Mixture of Organic Acids Produced by Propionibacterium acidipropionici with Glycerin as Substrate on the Quality of Prepared Pork Patties during Chilled Storage

WU Ying, LAI Lixian, ZHANG Wangang   

  1. (1. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. Anhui Leveking Bio-technology Co. Ltd., Chizhou 247000, China)
  • Published:2021-01-18

Abstract: The effects of addition of different amounts (0.2%, 0.3%, 0.4% and 0.5%) of a mixture of organic acids produced by Propionibacterium acidipropionici with glycerin as substrate on the quality of prepared pork patties during refrigerated (4 ℃) storage were studied using samples with no added antioxidant as the control. For this study, we measured the pH, color (L*, a* and b* values), mass loss rate, thiobarbituric acid reactive substances (TBARS) value, total bacterial count and textural characteristics of pork patties on days 1, 4, 7 and 10. The results indicated that adding the organic acid mixture significantly increased the a* value during chilled storage (P < 0.05), being beneficial to improve the color of pork patties, reduced the chewiness, mass loss rate and total colony number (P < 0.05), and inhibited lipid and protein oxidation (P < 0.05). The addition of the organic acids at 0.5% could significantly reduce the hardness of pork patties (P < 0.05), and exerted the strongest inhibitory effect on lipid and protein oxidation as well as microbial growth, thereby greatly improving the quality of prepared pork patties.

Key words: prepared pork patties; Propionibaeterium acidipropionici; fermented broth extract; lipid oxidation; quality

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