{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T04:32:44Z","timestamp":1784694764196,"version":"3.55.0"},"reference-count":46,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2023,10,20]],"date-time":"2023-10-20T00:00:00Z","timestamp":1697760000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec><jats:title>Background<\/jats:title><jats:p>To determine the effect of different sterilization methods on shelf life and physicochemical parameters of fermented pork jerky.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>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.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>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\u00b0C, 20\u2009min), pasteurization (85\u00b0C, 15\u2009min), medium-temperature steam sterilization (105\u00b0C, 0.5\u2009Pa, 30\u2009min), high-temperature steam sterilization (121\u00b0C, 1.0\u2009Pa, 20\u2009min), ultrasonic sterilization (480\u2009W, 30\u2009kHz, 30\u2009min), and ultraviolet sterilization (254\u2009nm, 100\u2009W\/m2, 60\u2009min), 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\u2009mg\u2009N\/100\u2009g and 0.427\u2009mg MDA\/kg, respectively, remaining within acceptable limits.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>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.<\/jats:p><\/jats:sec>","DOI":"10.3389\/fnut.2023.1240749","type":"journal-article","created":{"date-parts":[[2023,10,20]],"date-time":"2023-10-20T06:17:24Z","timestamp":1697782644000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":11,"title":["The effect of different sterilization methods on the shelf life and physicochemical indicators of fermented pork 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