Food Grade Raw Material ε- Polylysine Hydrochloride

The application of ε-polylysine hydrochloride in the preservation of meat products has shown significant results. It has strong inhibitory effects on various bacteria, including Gram-positive bacteria, Gram-negative bacteria, yeasts, and molds. Notably, it is very effective against Gram-negative bacteria such as E. coli and Salmonella, which are not easily inhibited by other preservatives, and it also shows high inhibitory efficiency against heat-resistant Bacillus. This makes ε-polylysine hydrochloride effective in preventing microbial contamination in meat products, thereby extending their shelf life.

When used in combination with other food preservatives (such as vinegar, ethanol, glycine, organic acids, etc.), ε-polylysine hydrochloride can produce a synergistic effect, significantly enhancing the antibacterial effect. This characteristic allows for the combination of different preservatives in the preservation process of meat products to achieve better preservation results.

ε-Polylysine hydrochloride is a natural, non-toxic, and edible preservative. It can be broken down into lysine in the human body, an essential amino acid, thus it can be completely digested and absorbed without any negative impact on human health. Additionally, its acute toxicity test LD50 is 5g/kg, which is comparable to table salt, further proving its high safety.

ε-Polylysine hydrochloride does not decompose at high temperatures (such as maintaining 121℃ for 30 minutes), allowing it to be used in the heat treatment process of products and processed together with raw materials. This thermal stability ensures its preservative effect during the steaming, baking, and other processing stages of meat products.

Due to its excellent antibacterial effects, ε-polylysine hydrochloride can significantly extend the shelf life of meat products. When an appropriate amount is added to meat products, even under high temperature and humidity conditions, the freshness and taste of the products can be maintained.

ε-Polylysine hydrochloride not only inhibits the growth and reproduction of microorganisms but also prevents the nutrients in meat products from being destroyed by microorganisms. Therefore, using ε-polylysine hydrochloride in the preservation of meat products can maintain the nutritional content and quality of the products.

In practice, ε-polylysine hydrochloride has been widely used in the preservation of various meat products, such as sauced and marinated meat products, cooked meat products, and ham sausages. By adding an appropriate amount of ε-polylysine hydrochloride, the shelf life of these meat products is significantly extended, and their taste and quality are well preserved.

The application of ε-polylysine hydrochloride in meat preservation is very significant, with advantages such as broad-spectrum antibacterial activity, high safety, and good thermal stability. Therefore, in the processing and preservation of meat products, ε-polylysine hydrochloride can be considered to improve the shelf life and quality of the products.