Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat

The present work aimed to prepare a pomegranate peel polyphenol (PPP)-chitosan (CS) composite membrane solution to preserve fresh beef. Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), viscometer, colorimeter, and pH meter were used to determine the physicochemical properties of the PPP-CS composite membrane solution, and evaluate its antioxidant properties. Additionally, the effect of the PPP-CS composite membrane solution on fresh beef preservation was investigated. Results showed that the in vitro antioxidant activity, viscosity, a* value, and b* value of the composite membrane solution increased significantly. In contrast, the pH and L* values decreased significantly after adding PPP (p < 0.05). FTIR analysis showed that the interaction between PPP and CS might have been physical. XRD analysis showed that the composite membrane solution had an amorphous structure after the addition of PPP. The pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactants (TBARS), hardness, and colour of the 0.2, 0.4, 0.6, and 0.8% composite membrane solutions were better than those of the control group when stored at 4°C for 12 d. The 0.6% PPP-CS treatment group had the best preservation effect, and the shelf life of beef was extended by 2 - 3 d. Therefore, the PPP-CS membrane solution could be a promising method for preserving fresh beef.