期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 141, 期 -, 页码 178-184出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2019.08.247
关键词
Sodium alginate; Sodium carboxymethyl cellulose; Epigallocatechin gallate; Fresh pork; Antioxidant; Shelf life
资金
- Earmarked Fund for China Agriculture Research System [CARS-19]
- National Natural Science Foundation of China [31701600]
- Anhui Provincial Supporting Program for Excellent Young Talents in University [gxyqZD2018018]
- Anhui Province Natural Science Foundation [1708085MC86]
- Anhui Province Science and Technology Major Projects [17030701020, 17030701021, 17030701036, 18030701141]
- Zhejiang Province Science and Technology Project [2017C02037]
The active edible coatings were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC) to investigate the effect of SA-CMC-EGCG coatings on quality and shelf life of fresh pork stored at 4 +/- 1 degrees C for 7 days. The antioxidant effects against lipid oxidation (TBARS), total volatile basic nitrogen (TVB-N) and antimicrobial activity against total viable counts (TVC) were analyzed. Besides, the changes in color parameters and sensory attributes of all pork samples were evaluated. The results showed that fresh pork coated with SA-CMC edible coating with EGCG had a significant inhibitory effect on its microbial growth (P < 0.05), lipid oxidation and TVB-N. SA-CMC-EGCG also increased the L* value and maintained a* value of pork during storage. Besides, the sensory scores of pork samples coated with SA-CMC-EGCG were significantly improved (P < 0.05). Therefore, using SA-CMC-EGCG edible coating could prevent decay and significantly increase the shelf life of fresh pork. (C) 2019 Elsevier B.V. All rights reserved.
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