Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 25, Issue 5, Pages 637-645Publisher
JAPANESE SOC FOOD SCI & TECHNOLOGY
DOI: 10.3136/fstr.25.637
Keywords
zein coating; roasted rabbit leg; E. aerogenes; histamine
Categories
Funding
- Zhejiang Province Public Welfare Technology Application Research Project [LGN19C200010]
- Ningbo Public Welfare Technology Application Research Project [2019C10028, 2019C10032]
- National Key R&D Program of China [2018YFD0901105]
- Science and Technology program of Zhejiang Food and Drug Administration [SP2018016]
- K.C. Wong Magna Fund in Ningbo University
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The effects of zein coating on the total bacterial count, total volatile base nitrogen and histamine in high (5.0 log CFU/g) and low (2.0 log CFU/g) spiked roasted rabbit legs stored at different temperature (-20, 4, 20, and 37 degrees C) were studied. At 37 degrees C, the preservation effect of zein film was not obvious. If storage temperature was below 37 degrees C, zein coating inhibited microbial breeding and histamine production significantly. Freezing (-20 degrees C) is an effective way to inhibit the growth of microorganisms and histamine accumulation. However, microbes breed rapidly when samples defrosted at 20 degrees C. Compared to samples without coating, samples coated zein can store for 48 h at room temperature, and the total volatile base nitrogen is still below the threshold (<30 mg/100 g). These results can provide a reference for the production of high quality meat related products with zein coating.
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