Effects of sodium alginate active films containing different lotus rhizome root powders on physicochemical properties and shelf-life of pork patties

This study was done to investigate the film properties and antioxidant activities of sodium alginate films (SAFs) added with different levels (0.5, 1, and 2%) of oven-dried (100C) lotus rhizome root powder (ODLRRP). After pork patties were wrapped with different SAFs, the physiochemical properties and antimicrobial and antioxidant activities of pork patties were determined. SAFs containing ODLRRP decreased the pH, lightness, and equilibrium water content but increased the redness, yellowness, transparency, moisture content, and antioxidant activities. SAFs containing ODLRRP increased the color values, but lightness, 2-thiobarbituric acid-reactive substances (TBARS), microbial counts, and water content decreased. In pork patties wrapped with SAFs containing ODLRRP at levels greater than 1% ODLRRP, the lightness, volatile basic nitrogen, and total bacterial counts decreased, whereas yellowness increased. These results indicated that pork patties wrapped with SAFs containing more than 1% ODLRRP could inhibit microbial growth and reduce protein denaturation.