♦ Experimental Purpose: To test the preservation effect of Buffered Vinegar Powder A64 in plant-based protein meat (stored at 37°C)
♦ Experimental Groups: Different concentrations of Buffered Vinegar Powder A64 solutions were prepared;
the blank group did not add any solution;
the positive control group added 0.5% potassium sorbate.
Sensory Evaluation
| Sample | Day 1 | Day 10 | Day 20 |
| Blank Group | normal flavor | normal flavor | strong sour taste |
| Experimental Group | normal flavor | normal flavor | strong sour taste |
| Control Group | normal flavor | slight sour taste, acceptable | sour taste and odor |
★The sensory evaluation results showed that the positive control group had a sour taste on the 10th day, while the other groups had a strong sour taste on the 20th day.
Total Plate Count (CFU/g)
| Group | Day 1 | Day 3 | Day 5 | Day 7 | Day 9 | Day 10 | Day 20 | |
|
A64 Concentration (%) |
0.0% | 28±1.03 | 78 | 3.18×102 | 7.20×102 | 5.09×103 | 8.22×103 | 7.97×106 |
| 0.4% | 60 | 1.51×102 | 2.27×102 | 0.76×103 | 2.06×103 | 1.05×106 | ||
| 0.8% | 41 | 1.04×102 | 1.54×102 | 0.70×103 | 1.81×103 | 0.74×106 | ||
| 1.2% | 28 | 81 | 1.09×102 | 0.46×103 | 0.95×103 | 0.32×106 | ||
| 1.6% | 14 | 54 | 77 | 0.39×103 | 0.72×103 | 0.11×106 | ||
|
Potassium Sorbate |
0.5% |
56 |
1.11×102 |
1.92×102 |
0.89×103 |
2.24×103 |
1.43×106 |
|
★0.8% buffered vinegar powder A64 can store jerky at 37°C for about 20 days.
Conclusion:
0.8% buffered vinegar powder A64 can store plant-based meat protein products at 37°C for about 20 days.
In summary, when the concentration of buffered vinegar powder A64 is 0.8%, combined with microbial and sensory indicators, the results show that the plant-based meat protein products in simple packaging can be placed at 37°C for about 20 days. During this period, it is sensory acceptable, has good color, and extends the shelf life.
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