Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage
| Autor: | Gastón Ramón Torrescano-Urrutia, Rey David Vargas-Sánchez, María José Beriain, Armida Sánchez-Escalante, Eduardo Montaño-Sánchez, Nelson Huerta-Leidenz, Brisa del Mar Torres-Martínez |
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| Přispěvatelé: | Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. ISFOOD - Institute for Innovation and Sustainable Development in Food Chain |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Health (social science)
Antioxidant antioxidant medicine.medical_treatment green tea Cold storage Plant Science Bacterial growth lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article meat quality Chitosan chemistry.chemical_compound 0404 agricultural biotechnology Lipid oxidation medicine lcsh:TP1-1185 Food science Gallic acid Meat quality 0402 animal and dairy science technology industry and agriculture food and beverages 04 agricultural and veterinary sciences Green tea Antimicrobial Chitosan coating 040401 food science 040201 dairy & animal science chitosan coating chemistry antimicrobial Food Science Mesophile |
| Zdroj: | Foods, Vol 9, Iss 766, p 766 (2020) Foods Volume 9 Issue 6 Academica-e: Repositorio Institucional de la Universidad Pública de Navarra Universidad Pública de Navarra Academica-e. Repositorio Institucional de la Universidad Pública de Navarra instname |
| ISSN: | 2304-8158 |
| Popis: | Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of added chitosan coating, alone and in combination with green tea water extract (GTWE), on the quality of pork chops during prolonged cold storage. For evaluating oxidative and antimicrobial stabilities, 72 fresh pork samples were subjected to four treatments (n = 18 per treatment): T0 (non-coated chops without GTWE) T1 (chitosan-coated chops without GTWE) T2 (chitosan-coated chops plus 0.1% of GTWE) and T3 (chitosan-coated chops plus 0.5% of GTWE). Pork samples were stored at 0 ° C and subjected to physicochemical evaluation (pH, colour, and lipid oxidation) and microbiological analyses (mesophilic and pyschrotrophic counts) at 0, 5, 10, 15, 20 and 25 days of storage. GTWE presented high total phenolic content (> 500 mg gallic acid equivalents/g) the incorporation of chitosan coatings increased (p < 0.05) free radical scavenging activity (FRSA, > 90% of inhibition) and microbial growth inhibition (> 50% for all tested pathogens), depending on the concentration. Further, GTWE inclusion in pork samples (T2 and T3) reduced (p < 0.05) pH, lipid oxidation and microbial counts, as well as colour loss in meat and bone throughout storage. Chitosan coating with GTWE could be used as an additive for the preservation of pork meat products. |
| Databáze: | OpenAIRE |
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