单宁酸
食品科学
TBARS公司
脂质氧化
化学
冷库
硫代巴比妥酸
保质期
嗜冷菌
抗氧化剂
乳酸
食品保存
细菌生长
涂层
壳聚糖
细菌
生物化学
脂质过氧化
生物
有机化学
园艺
遗传学
作者
Huiyun Zhang,Xinling Li,Huaibin Kang,Xinyan Peng
出处
期刊:Meat Science
[Elsevier]
日期:2022-06-01
卷期号:188: 108779-108779
被引量:17
标识
DOI:10.1016/j.meatsci.2022.108779
摘要
Tannic acid (TA)-chitosan (CH) conjugate (TA-g-CH) was prepared using a free radical grafting procedure to increase the antimicrobial and antioxidant performance of CH. The effect of TA-g-CH coating on the quality of fresh pork during 15 days of refrigerated storage was investigated. The pork samples were analyzed regularly for microbiological (total viable counts (TVC), Pseudomonas spp. and lactic acid bacteria (LAB)), physicochemical (pH, thiobarbituric acid-reactive substances (TBARS), protein oxidation and color) and sensory attributes. The results showed that both TA + CH and TA-g-CH coatings dramatically extended the shelf-life of pork slices by suppressing microbial proliferation and delaying lipid and protein oxidation. Specifically, the TA-g-CH coating exhibited the best performance on pork preservation, which can delay the quality deterioration of fresh meat by 3-6 days during cold storage. The study suggests that the TA-g-CH edible coating has considerable prospects for maintaining the storage quality of fresh meat.
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