Antioxidant and antimicrobial effects of edible coating based on chitosan and bamboo vinegar in ready to cook pork chops

被引：62
作者：
Zhang, Huiyun [1 ]
He, Peng [1 ]
Kang, Huaibin [1 ]
Li, Xinling [1 ]
机构：
[1] Henan Univ Sci & Technol, Food & Bioengn Dept, Luoyang 471003, Henan, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2018年 / 93卷
关键词：
Bamboo vinegar; Chitosan; RTC pork chops; Antioxidant; Antimicrobial; LIPID OXIDATION; SHELF-LIFE; ROSEMARY EXTRACT; ALPHA-TOCOPHEROL; COLOR STABILITY; ESSENTIAL OILS; CHILLED PORK; MEAT; ATMOSPHERE; STORAGE;
D O I：
10.1016/j.lwt.2018.04.005
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Edible coating solutions, containing chitosan (CH) and bamboo vinegar (BV), were developed to investigate the effect of CH-BV coating solutions on quality and shelf life of ready to cook (RTC) pork chops stored at 4 +/- 1 degrees C for 12 days. The antioxidant effects against lipid oxidation and antimicrobial activity against total viable counts (TVC), lactic acid bacteria (LAB), Enterobacteriaceae, and Pseudomonus spp. were analyzed. At the same time, Changes in color parameters and sensory attributes of all RTC samples were evaluated. Results showed that CHBV coating treatments tended to retard lipid oxidation by inhibited the increases in TBARS values. CH coating treatments enhanced L* and maintained a* values almost stable during storage. Compared to the control sample, CH and CH-BV coating treatments maintained the initial color values of samples for a longer period according to DE* values. Based primarily on microbiological and sensory data, CH and CH-BV coating treatments improved shelf-life by ca. 3 and 6 days, respectively. Therefore, bamboo vinegar-based edible coating treatment could be applied to RTC meat products to improve product's shelf life and food safety.
引用
收藏
页码：470 / 476
页数：7
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