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Effects of glycinin basic polypeptide on sensory and physicochemical properties of chilled pork

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Abstract

Effects of glycinin basic polypeptide (GBP) on sensory and physicochemical properties of pork during chilled storage were investigated. Pork treated with GBP was analyzed periodically for sensory properties, pH, total volatile base nitrogen (TVB-N), α-thiobarbituric acid (TBA), and total viable count (TVC) values. Compared with controls, TBA values of pork treated with GBP did not change. TVB-N, pH, and TVC values of pork showed reductions with increasing concentrations of GBP during 8 days of storage. However, there were increases in sensory scores. TVC values of treated pork showed a positive linear relationship with both pH and TVB-N values. GBP at 0.16 and 0.20% efficiently inhibited bacterial growth, and enhanced chilled pork sensory scores. Therefore, GBP has potential as a pork biological preservative for extension of shelf life during chilled storage.

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Authors and Affiliations

  1. School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China

    Hai-Zhen Mo

  2. School of Food Science and Engineering, Qilu University of Technology, No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province, China

    Ying-Qiu Li, Man Hao & Jie Yang

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  1. Ying-Qiu Li
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  2. Man Hao
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  3. Jie Yang
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Correspondence to Ying-Qiu Li.

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Li, YQ., Hao, M., Yang, J. et al. Effects of glycinin basic polypeptide on sensory and physicochemical properties of chilled pork. Food Sci Biotechnol 25, 803–809 (2016). https://doi.org/10.1007/s10068-016-0135-2

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  • DOI: https://doi.org/10.1007/s10068-016-0135-2

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