Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging. (15th September 2018)

• Record Type: Journal Article
• Authors: Fang, Zhongxiang; Lin, Daniel; Warner, Robyn Dorothy; Ha, Minh
• Is Part Of: Food chemistry. Volume 260(2018)
• Page Start: 90
• Page End: 96
• Publication Date: 2018-09-15
• Subjects: Pork -- Gallic acid -- Chitosan -- Edible coating -- MAP; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.04.005
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Gallic acid/chitosan coating was applied for fresh pork under MAP storage. Gallic acid/chitosan coating increased antimicrobial activity. Gallic acid/chitosan coating inhibited haemoglobin, lipid, and protein oxidation. Unsuitable high gallic acid concentration may have promoted protein oxidation. Abstract: Fresh meat safety and quality is a major concern of consumers in the current food market. The objective of this research was to investigate a newly developed gallic acid/chitosan edible coating on the preservation of fresh pork quality in modified atmosphere package (MAP) stored at 4 °C. The pork loins were coated with 2% chitosan (CHI), 0.2% gallic acid in 2% chitosan (CHI/0.2G), or 0.4% gallic acid in 2% chitosan (CHI/0.4G). Results showed that the antimicrobial activity of the chitosan coating was increased with the incorporation of gallic acid. The CHI/0.2G and CHI/0.4G pork loins also had lower lipid oxidation and myoglobin oxidation. However, the CHI/0.4G sample exhibited a pro-protein oxidation effect, suggesting an optimal concentration of gallic acid should be incorporated. This research provides a practical method in application of gallic acid/chitosan coatings on preservation of fresh pork to improve the safety and quality in MAP environment.