Combination and optimization of green bacteria reduction methods in pork hind leg muscle

  • BAI Jing ,
  • ZHU Qiujin ,
  • HUANG Xiaoyan ,
  • CHEN Xiuli ,
  • LI Zhongbai ,
  • YANG Ruiying ,
  • CHEN Yuqin
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  • 1(School of Liquor & Food Engineering,Guizhou University,Guiyang 550025,China)
    2(Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing,Guiyang 550025,China)
    3(Panzhou Agricultural Bureau,Guizhou 561601,China)

Received date: 2020-12-08

  Revised date: 2021-01-13

  Online published: 2021-11-04

Abstract

To weaken the positive correlation between the quality of meat products and the initial bacterial count of raw meat, it is of great significance to effectively reduce the initial bacteria with minimum effect on sensorial properties of meat products. This study combined the modern green bacteria reduction method with Baijiu(Chinese liquor). The results showed that the concentration of lactic acid, ethanol and Baogu wine, edible alcohol and food grade glycerin (EG) had significant effects on the antibacterial rate. The optimal conditions of bacteria reduction as follows: under normal temperature, 30 min of ultraviolet irradiation, 2 mL/100 g of EG (75%) and 5 mL/100 g of lactic acid (2%) applied on meat. The antibacterial rate reached 94.82% with the relative error of 3.35% to the theoretical value. This process plays a guiding role and practical potential for application, and provides a reference for food industry to effectively improve economic benefits.

Cite this article

BAI Jing , ZHU Qiujin , HUANG Xiaoyan , CHEN Xiuli , LI Zhongbai , YANG Ruiying , CHEN Yuqin . Combination and optimization of green bacteria reduction methods in pork hind leg muscle[J]. Food and Fermentation Industries, 2021 , 47(19) : 201 -207 . DOI: 10.13995/j.cnki.11-1802/ts.026406

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