◆ Experimental Purpose: To test the preservation effect of buffered vinegar powder A64 in crab paste (stored at 25℃)
◆Experimental groups: Prepare Buffered Vinegar Powder A64 solutions of different concentrations
The blank group does not add Buffered Vinegar Powder A64
The positive control group adds 0.5% potassium sorbate
(Note: Buffered Vinegar Powder A64 is white powder, soluble in water to make a solution.)
Sensory Evaluation
| Sample | Index | Day 1 | Day 7 | Day 8 | Day 10 |
| Blank Group | Color | Yellow, basically uniform | Uneven yellow and white | Uneven yellow and white | Uneven yellow and white |
| Smell | Normal, no odor | Normal, no odor | Sour taste | Sour taste | |
| 0.4% | Color | Yellow, basically uniform | Yellow, basically uniform | Uneven yellow and white | Uneven yellow and white |
| Smell | Normal, no odor | Normal, no odor | Normal, no odor | Normal, no odor | |
| 0.8% | Color | Yellow, basically uniform | Yellow, basically uniform | Uneven yellow and white | Uneven yellow and white |
| Smell | Normal, no odor | Normal, no odor | Sour taste | Sour taste | |
| 1.2% | Color | Yellow, basically uniform | Yellow, basically uniform | Uneven yellow and white | Uneven yellow and white |
| Smell | Normal, no odor | Normal, no odor | Normal, no odor | Slightly sour taste | |
| Control Group | Color | Yellow, basically uniform | Yellow, basically uniform | Uneven yellow and white | Uneven yellow and white |
| Smell | Normal, no odor | Normal, no odor | Sour taste | Sour taste |
★ Comprehensive analysis shows that the optimal concentration of buffered vinegar powder A64 to extend the shelf life of crab sauce without affecting the flavor of crab sauce is 0.4%.
Total Plate Count（CFU/g)
| Sample | Day 1 | Day 3 | Day 5 | Day 7 | Day 9 | Day 13 | Day 20 |
| Blank Group | 19±0.94 | 65 | 2.23×102 | 8.77×102 | 6.86×103 | 8.39×104 | 3.57×106 |
| 0.4% | 48 | 1.41×102 | 3.91×102 | 2.17×103 | 4.58×104 | 1.00×106 | |
| 0.6% | 35 | 1.25×102 | 3.66×102 | 2.06×103 | 4.25×104 | 0.93×106 | |
| 0.8% | 28 | 0.93×102 | 2.88×102 | 1.77×103 | 3.76×104 | 0.81×106 | |
| 1.2% | 21 | 74 | 1.83×102 | 1.02×103 | 2.84×104 | 0.44×106 | |
| 1.6% | 10 | 69 | 1.04×102 | 0.82×103 | 1.98×104 | 0.18×106 | |
| Control Group | 47 | 1.82×102 | 3.78×102 | 2.31×103 | 4.90×104 | 1.54×106 |
★Combined with sensory indicators, it was found that when the concentration of buffered vinegar powder A64 was higher than 0.40%, the shelf life of crab roe sauce could be effectively extended to 13 days or more.
The above experimental results show that combined with the analysis of sensory evaluation results, when the concentration of buffered vinegar powder A64 was 0.4%, the shelf life of crab sauce could be effectively extended to 10 days or more.
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