The effect of different sterilization methods on the shelf life and physicochemical indicators of fermented pork jerky

Abstract

Background: To determine the effect of different sterilization methods on shelf life and physicochemical parameters of fermented pork jerky. Methods: Various sterilization techniques, including boiling, pasteurization, medium-temperature steam sterilization, high-temperature steam sterilization, ultrasonic sterilization, and ultraviolet sterilization, were employed in this study to treat vacuum-sealed fermented pork jerky. Changes in microbial populations, physicochemical parameters, and sensory evaluations were monitored throughout the storage period. Results: The results indicated the presence of Staphylococcus aureus on the 24th, 21st, 33rd, 24th, 18th, and 15th days in pork jerky subjected to boiling (100°C, 20 min), pasteurization (85°C, 15 min), medium-temperature steam sterilization (105°C, 0.5 Pa, 30 min), high-temperature steam sterilization (121°C, 1.0 Pa, 20 min), ultrasonic sterilization (480 W, 30 kHz, 30 min), and ultraviolet sterilization (254 nm, 100 W/m2, 60 min), respectively. Coliforms, salmonella, and Shigella were not detected in any group during storage. The medium-temperature steam sterilization method yielded the most favorable microbiological results, with an aerobic plate count of less than 1.0 lg CFU/g. However, other physicochemical parameters and sensory evaluations were moderate, with total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) measuring 14.023 mg N/100 g and 0.427 mg MDA/kg, respectively, remaining within acceptable limits. Conclusion: Therefore, considering microbiological indicators as the primary determinant of shelf life and taking into account other physicochemical parameters, the medium-temperature steam sterilization method was identified as the most suitable approach for extending the shelf life of fermented pork jerky while preserving its flavor.