♦ Experimental Purpose: To test the preservation effect of Buffered Vinegar Powder A64 in gluten
♦ Experimental Conditions: 4°C for one week
♦ Experimental Groups:
Blank Group (no preservatives added)
Experimental Group 1 (added 0.6% buffered vinegar powder A64)
Experimental Group 2 (added 0.01% Nisin)
The three groups of samples were compared, and the results are as follows:
The Inhibition of the Total Number of Bacteria in Gluten Products by Different Antibacterial Products
Sensory Evaluation
| Samples/Time | 1 Day Sensory Evaluation | 3 Days Sensory Evaluation | 5 Days Sensory Evaluation | 7 Days Sensory Evaluation |
| Blank Group |
The color of gluten is white with a slight gray color; the tissue is uniform in size, elastic, and can recover after deformation. The texture is honeycomb-like, non-sticky, and free of impurities. The gluten processed from fresh flour has a slight flour aroma and no other peculiar smell; it has the inherent flavor of gluten and a chewy texture. | The color becomes darker; the elasticity is poor, it is not sticky, and the size is uneven; the inherent smell of gluten is bland, with a slight odor; the taste is bland and slightly sticky to the teeth. | The color is gray; it loses its elasticity, is sticky to the touch, and has impurities; the inherent smell of gluten is bland, with a slight peculiar smell; the inherent taste of gluten is bland, with a slight peculiar smell. | The surface color is darker; the elasticity is poor, it is sticky and easy to break; it has bad odors such as sourness and stale flour; it is sticky. |
| Experimental Group 1 | The color is white; the texture is uniform in size, elastic, non-sticky, and free of impurities; it has gluten texture, a slight flour aroma, and no peculiar smell; it has the inherent flavor of gluten and no peculiar smell. | The color deepens; the tissue state is slightly worse, the elasticity becomes weaker, and it is not sticky; the gluten tastes bland and has no peculiar smell; it has the inherent taste of gluten and no other peculiar smell. | The color deepens; the tissue state is slightly worse and the elasticity is weakened; the gluten tastes bland and has no peculiar smell; the inherent flavor of gluten becomes lighter and has no peculiar smell. | |
| Experimental Group 2 |
Experimental Conclusion
★ The total colony count of blank gluten samples without Buffered Vinegar Powder A64 stored at 4°C for 7 days exceeded 107 CFU/mL,and the gluten showed stale flour and sour taste in the sensory evaluation, which was inedible;
★ The total plate count of gluten samples added with 0.6% Buffered Vinegar Powder A64 and 0.01% Nisin was about 103 CFU/mL after 7 days of storage at 4°C, which extended the shelf life to the 7th day compared with the blank group at 4°C;
★ Analysis of sensory evaluation indicators showed that the gluten of the experimental group was still in a sensory acceptable state when stored at 4°C for 7 days, and the sensory index results of experimental group 1 (0.6% buffered vinegar powder A64) and experimental group 2 (0.01% Nisin) were relatively consistent.
Conclusion: A certain concentration of buffered vinegar powder can be consistent with the antibacterial preservation effect of Nisin in extending the shelf life of gluten food, and has a better preservation effect after being used for gluten.
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