ε-Polylysine hydrochloride has a significant fresh-keeping effect in food cold chain logistics. The following is a detailed analysis of its fresh-keeping effect:
I. Preservation Mechanism
ε-Polylysine hydrochloride exerts its preservation effects primarily through the following mechanisms:
·Broad-Spectrum Antimicrobial Activity: ε-Polylysine Hydrochloride inhibits a wide range of microorganisms, including Gram-positive bacteria, Gram-negative bacteria, yeasts, and molds. It disrupts the microbial cell membrane structure, interferes with energy production, and inhibits the synthesis of proteins and nucleic acids, thereby suppressing microbial growth and reproduction.
·Regulation of Food pH: In food products, ε-Polylysine Hydrochloride can regulate pH levels, maintaining an environment unfavorable for microbial growth, thus extending the shelf life of food.
·Antioxidant Properties: ε-Polylysine Hydrochloride also exhibits antioxidant properties, reducing oxidative damage to food during cold chain logistics and preserving the quality and taste of the product.
II. Preservation Effects
During cold chain logistics, ε-Polylysine Hydrochloride demonstrates excellent preservation effects on various types of foods:
·Meat and Seafood: In meat and seafood products, ε-Polylysine Hydrochloride effectively inhibits microbial growth and reproduction, thereby extending shelf life. For example, in chilled pork, adding an appropriate amount of ε-Polylysine Hydrochloride significantly suppresses the total bacterial count and extends freshness. It also prevents the occurrence of black discoloration in seafood during cold chain logistics, improving sensory quality.
·Cooked Rice and Related Products: Cooked rice and similar products have high moisture content, making them conducive to microbial growth. Additionally, their pH ranges from neutral to slightly acidic, limiting the effectiveness of many acidic preservatives. ε-Polylysine Hydrochloride, with its antimicrobial activity in neutral to slightly acidic pH ranges, works effectively in these foods. It dissolves easily in water and is simple to incorporate, significantly extending the shelf life of rice by reducing bacterial growth.
·Wheat-Based Foods: In wheat-based products, ε-Polylysine Hydrochloride improves quality and extends shelf life. For instance, adding an appropriate amount to fresh noodles can inhibit bacterial growth, prolonging their shelf life.
III. Usage Considerations
When using ε-Polylysine Hydrochloride for food preservation, the following points must be observed:
1. Usage Limits: The use of ε-Polylysine Hydrochloride should comply with relevant national standards and regulations. Its usage amount must be strictly controlled to avoid potential risks to human health due to excessive application.
2. Combination Usage: To enhance preservation effects, ε-Polylysine Hydrochloride can be used in combination with other preservatives. However, attention must be paid to the synergistic effects of the combination products and their safety evaluations.
3. Storage Conditions: ε-Polylysine Hydrochloride should be stored in a dry, cool, and well-ventilated place, avoiding direct sunlight and high temperatures to maintain its stability and effectiveness.
ε-Polylysine Hydrochloride demonstrates remarkable preservation effects in food cold chain logistics, effectively extending the shelf life of food and maintaining its quality. However, it is essential to ensure compliance with usage limits, proper combination strategies, and suitable storage conditions to guarantee its safety and efficacy.