Effect of chitosan/starch aldehyde‐catechin conjugate composite coating on the quality and shelf life of fresh pork loins
Autor: | Huixia Hu, Huimin Yong, Shuai Zong, Changhai Jin, Jun Liu |
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Rok vydání: | 2022 |
Předmět: | |
Zdroj: | Journal of the Science of Food and Agriculture. 102:5238-5249 |
ISSN: | 1097-0010 0022-5142 |
DOI: | 10.1002/jsfa.11877 |
Popis: | Fresh pork is susceptible to oxidation and spoilage. Edible coating containing antioxidant and antimicrobial agents can create moisture and oxygen barriers around pork and inhibit oxidation and microbial growth in the pork. In this study, chitosan in combination with starch aldehyde-catechin conjugate (SACC) was used as a novel edible coating material for preserving fresh pork loins at chilled storage (4 ± 1 °C) for 14 days. Effect of chitosan/SACC composite coating on the quality of pork loins including weight loss, colour, pH value, microbial spoilage, lipid oxidation, protein oxidation, texture and sensory attributes during chilled storage was determined.Chitosan and SACC had synergistic antioxidant and antimicrobial actions. As compared with uncoated and chitosan coated pork loins, chitosan/SACC coated pork loins showed lower weight loss (7.16%), pH value (5.99), total viable count (7.11 log CFU gChitosan/SACC composite coating effectively retarded the oxidation and spoilage of pork loins during chilled storage. © 2022 Society of Chemical Industry. |
Databáze: | OpenAIRE |
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