Effect of gelatin nano-coating containing Gardenia pigment on the preservation of pork slices

被引：9

作者：

Liu, Yong ^{[1
]}

Zi-Hao Liu ^{[1
]}

Chang-Qi Luo ^{[1
]}

Chun-Tao Xiao ^{[1
]}

Wen-Yu Zhou ^{[1
]}

Wen-Jin Xie ^{[1
]}

机构：

[1] Zhaoqing Univ, Sch Food & Pharmaceut Engn, Zhaoqing 526061, Guangdong, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2022年 / 31卷 / 04期

关键词：

Nano-coating; Gelatin; Gardenia pigment; Pork; Preservation; ESSENTIAL OIL; LIPID OXIDATION; SHELF-LIFE; QUALITY; CHITOSAN; MEAT; POLYPHENOL;

D O I：

10.1007/s10068-022-01048-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The nano-coating composed of gelatin and Gardenia pigment (GP) was successfully prepared and showed strong antioxidant activity. The average particle sizes of the nano-coating containing 0.1% and 0.3% GP were 269.58 and 394.13 nm, respectively. The pork slices uncoated and coated with the nano-coating were preserved at 4 degrees C for 15 days. The pork slices' pH, total volatile basic nitrogen (TVB-N), total viable counts (TVC), water-binding capacity (WHC), and thiobarbituric acid reactive substances (TBARS) were measured to assess the preservation effect of the nano-coating. The results showed that the pork coated with the nano-coating had lower pH, TVC, TVB-N, TBARS, and higher WHC, significantly different (p < 0.05) than the uncoated pork. It is suggested that the proposed nano-coating can be used to effectively improve the pork's quality and shelf life during refrigeration storage.

引用

页码：505 / 514

页数：10

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