Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork

被引：187

作者：

Xiong, Yun ^{[1
]}

Chen, Meng ^{[1
]}

Warner, Robyn Dorothy ^{[1
]}

Fang, Zhongxiang ^{[1
]}

机构：

[1] Univ Melbourne, Fac Vet & Agr Sci, Sch Agr & Food, Parkville, Vic 3010, Australia

来源：

FOOD CONTROL | 2020年 / 110卷

关键词：

Pork; Chitosan; Gelatine; Nisin; Grape seed extract; Edible coating; SHELF-LIFE EXTENSION; LIPID-PEROXIDATION; FISH GELATIN; MEAT; QUALITY; OXIDATION; MUSCLE; FILMS; PRESERVATION; COMBINATION;

D O I：

10.1016/j.foodcont.2019.107018

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fresh pork is a highly perishable food product and susceptible to oxidation and microbial spoilage. The objective of this study was to develop a chitosan-gelatine edible coating system incorporating grape seed extract and/or nisin and investigate its effect on the preservation of fresh pork during cold storage at 4 degrees C for 20 days. Results showed that 1% chitosan (CHI) effectively inhibited pork oxidation and microbial spoilage; 1% chitosan combined with 3% gelatine (CHI-GEL) enhanced these preservative effects; and incorporating 0.5% grape seed extract (CHI-GEL-GSE) further enhanced antioxidant activity against meat oxidation. However, incorporating nisin (NIS) into the coating (CHI-GEL-NIS and CHI-GEL-NIS-GSE) did not further improve the antimicrobial and antioxidant effects. The CHI-GEL-GSE formulation had the best performance on pork preservation, which suggested that it could be developed as a hurdle technology to preserve fresh meat.

引用

页数：8

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