ε-Polylysine hydrochloride exhibits remarkable preservative effects in meat processing. Below is a detailed analysis of its properties and applications:
1. Basic Characteristics
·Source: ε-Polylysine hydrochloride is a natural preservative extracted from controlled fermentation broth of *Streptomyces albulus* or *Streptomyces diastatochromogenes*.
·Broad Antimicrobial Spectrum: It effectively inhibits various microorganisms, including Gram-positive and Gram-negative bacteria, yeasts, and molds.
·Thermal Stability: It remains stable under high-temperature conditions (e.g., 121°C for 30 minutes), making it suitable for heat-treated products.
·High Water Solubility: It dissolves easily in water, with high solubility.
·Wide pH Range: It maintains strong antimicrobial activity across a pH range of 2–9.
·Synergistic Effects: While effective on its own, its antimicrobial properties are enhanced when used in combination with other food additives such as acetic acid, ethanol, glycine, and organic acids.
·High Safety: Acute toxicity studies indicate that its LD50 (median lethal dose) is comparable to table salt. Once ingested, it is degraded into lysine, a nutrient that is absorbed and utilized by the body.
2. Applications in Meat Processing
·Preventing Spoilage: ε-Polylysine hydrochloride effectively inhibits spoilage phenomena such as internal acidification, bloating, surface stickiness, and string formation during meat production and storage.
·Extending Shelf Life: By suppressing the growth and reproduction of microorganisms, ε-polylysine hydrochloride significantly extends the shelf life of meat products.
·Maintaining Quality: Meat products treated with ε-polylysine hydrochloride retain better color, texture, and nutritional value during their shelf life.
3. Specific Application Examples
·In Chilled Pork: When used alone, ε-polylysine hydrochloride significantly suppresses sensory quality deterioration, microbial growth, pH increase, and TVB-N (total volatile basic nitrogen) accumulation in chilled pork. When combined with acetic acid solution treatment and packaging methods such as vacuum or modified atmosphere packaging, the shelf life of chilled pork is further extended.
·In Chilled Meats and Products: Tests using ε-polylysine hydrochloride combined with nisin for chilled meats and products showed a significant extension of shelf life, from the original 7 days to 21 days. During the sales period, product quality remained excellent, with a normal odor, and microbial indicators met national standards.
·In Whiteleg Shrimp (Litopenaeus vannamei): Treating whiteleg shrimp with a 0.1% ε-polylysine hydrochloride solution achieved notable preservation effects, significantly reducing total bacterial counts and TVB-N levels.
4. Usage Recommendations
·Dosage: The recommended dosage should be determined based on the type of meat product, processing conditions, and storage requirements. Generally, the dosage for compound meat preservatives ranges from 1.0–2.0 g/kg, with specific amounts adjustable as needed.
·Combination Usage: ε-Polylysine hydrochloride can be used in combination with other food additives, such as nisin, sodium erythorbate, and sodium diacetate, to enhance its preservative effects further.
·Precautions: Ensure even distribution of ε-polylysine hydrochloride in meat products and avoid contact with other substances that may cause adverse reactions.
ε-Polylysine hydrochloride demonstrates significant preservative effects in meat processing, effectively extending shelf life and maintaining product quality. Its rational application in meat processing is of great importance for improving product quality and sustainability.