Studies on Recombinant Bovine Lactoferrin N-terminal Peptide on Quality of Vacuum-packed Pork

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (6): 237-241.

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Studies on Recombinant Bovine Lactoferrin N-terminal Peptide on Quality of Vacuum-packed Pork

LUO Hong-Xia, LIN Shao-Hua, REN Fa-Zheng, CHEN Li-Shui, CHEN Ya-Song, TIAN Han-You

1.Key Lab of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. Beijing Vocational College of Agriculture, Beijing 102442, China; 3.College of Food Science, Xinjiang Agricultural University, Urumchi 830052, China

Online:2006-06-15 Published:2011-09-22

Abstract

Abstract: Fresh raw pork was treated with natural preservative solution made of recombinant bovine lactoferrin N-terminal peptide, Nisin and lactic acid. Raw pork were dipped in peptide, Nisin and lactic acid with concentration 1% respectively, then vacuum-packaged and placed at 4℃, to assay microbial count, TBA value, pH value, Hunter a* and sensory value respectively. Results presented that the recombinant bovine lactoferrin N-terminal peptide shows better antimicrobial activity than the Nisinand close to the result of lactic acid treatment. The pork can be kept well up to 19d at 4℃.

Key words: , recombinant bovine lactoferrin N-terminal peptide； raw pork； vacuum park； natural preservative；

LUO Hong-Xia, LIN Shao-Hua, REN Fa-Zheng, CHEN Li-Shui, CHEN Ya-Song, TIAN Han-You. Studies on Recombinant Bovine Lactoferrin N-terminal Peptide on Quality of Vacuum-packed Pork[J]. FOOD SCIENCE, 2006, 27(6): 237-241.

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Studies on Recombinant Bovine Lactoferrin N-terminal Peptide on Quality of Vacuum-packed Pork

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