Pork is the main source of meat residents, due to the cooling of pork is better than frozen meat, hot meat in flavor, taste, nutrition and health and safety aspects, and therefore favored by consumers. However, due to the action of microorganisms, chilled pork at 0 ~ 4 ℃ storage conditions the shelf life is typically only about 5 d. Thereby inhibiting the growth of microorganisms in meat, is very important to prolong the shelf-life. Polylysine are combined to form a class by l- lysine ε- amino and carboxyl α- by poly-amino acid peptide bonds, a safe, efficient and nutrition, good thermal stability. Studies have shown that ε-pl Gram-negative bacteria, Gram-positive bacteria, yeasts and fungi have a better inhibition. In some developed countries ε-pl has been widely used in food processing, such as bread, pastries, dairy and frozen food; has ε-pl used in milk, fresh vegetables and other fresh-cut areas, and the application on the cooling pork almost in a blank.
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Epsilon-polylysine prices
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Acridine Raw Material
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