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

被引：165
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.
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页数：8
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