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Cultured Sugar Powder APN-F2 & Fresh Meat

Cultured Sugar Powder APN-F2 & Fresh Meat

◆Purpose of the experiment: To test the preservation effect of cultured sugar powder APN-F2 in cold fresh meat (stored at 4℃) ◆Antibacterial products: Blank group (concentration: sterile water)                                                   Cultured sugar powder APN-F2 (concentration: 0.8%)                                                   Whey fermentation powder (A) (concentration: 0.4%) Comparison of the three groups of antibacterial products, the results are as follows: Determination of drip loss rate Serial number Group Drip Loss 1 sterile water 18.20% 2 APN-F2 14.63% 3 Whey fermentation powder 12.90%   Total colony count(CFU/mL) Sterile water(CFU/mL) APN-F2(CFU/mL) Whey fermentation powder (CFU/mL) Day 0 2.9×104 / / Day 1 2.9×104 7.8×103 1.32×104 Day 3 860 210 470 Day 6 3.3×105 2.1×104 3.8×105   Sensory evaluation Sample Index 24h 48h 72h 96h 120h 144h Sterile water Texture smooth, non-sticky smooth, non-sticky smooth slightly sticky, not fresh slightly sticky, not fresh slightly sticky, not fresh Smell odorless odorless odorless slight odor slightly sour, smelly slightly sour, smelly Color...

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Cultured Sugar Powder APN-F2 & Bread

Cultured Sugar Powder APN-F2 & Bread

◆Purpose of the experiment: To test the preservation effect of cultured sugar powder APN-F2 in bread ◆Experimental conditions: 37° observation for 8 days ◆Experimental groups: Blank group (no preservatives added)                                                 Experimental group (adding 0.15% cultured sugar powder APN-F2) The two samples were compared, and the results are as follows: Total colony count Sample Total bacteria count in 2 days Total bacteria count in 3 days Total bacteria count in 4 days Total bacteria count in 6 days Total bacteria count in 8 days Blank group（CFU/mL) 4.55×104 3.83×105 >1.0×105 >1.0×10 >1.0×105 Experimental group(CFU/mL) 0 <10 76 1.15×102 2.36×104   Sensory evaluation Sample 2-day sensory evaluation 3-day sensory evaluation 4-day sensory evaluation 6-day sensory evaluation 8-day sensory evaluation Blank group The skin is golden yellow in color and has the aroma of baked goods.It is soft and palatable and does not stick to teeth and not sour. It feels soft and has moderate elasticity.   The skin is golden yellow; the fragrance is light and there is no peculiar smell; the taste is bland, slightly sticky to the teeth,...

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