Effect of chitosan/nisin/gallic acid coating on preservation of pork loin in high oxygen modified atmosphere packaging. (July 2019)

• Record Type: Journal Article
• Authors: Cao, Yu; Warner, Robyn Dorothy; Fang, Zhongxiang
• Is Part Of: Food control. Volume 101(2019)
• Page Start: 9
• Page End: 16
• Publication Date: 2019-07
• Subjects: Pork -- Chitosan -- Nisin -- Gallic acid -- Edible coating -- High-oxygen MAP; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2019.02.013
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: The objective of this research was to investigate a combination of nisin/gallic acid/chitosan coating and high-oxygen modified atmosphere packaging (HO MAP, 80% O2 + 20% CO2 ) on the preservation of fresh pork loin during cold storage (2 ± 1 °C, 20 days). Fresh pork loins were coated with 2% chitosan solution alone (CHI), 0.2% gallic acid in 2% chitosan (CHI/GA), 0.2% nisin in 2% chitosan (CHI/N), and 0.2% nisin, 0.2% gallic acid in 2% chitosan (CHI/N/GA) solutions. Pork samples were analysed for pH, colour (L*, a*, b*), free thiol group, thiobarbituric acid reactive substances (TBARS), Warner-Bratzler shear force (WBSF) and total viable count (TVC). Results showed that, compared with other coating solutions, CHI/N/GA coating had better colour protection, lower protein and lipid oxidation, and synergistic bactericidal effect, as evidenced by higher a* value (6.85) and lower hue angle (67.95), the highest free thiol group content (47.07 nmol thiol/mg protein), lowest TBARS value (0.28 mg MDA/kg) and lowest TVC (4.67 log cfu/g). This study suggests that combination of nisin/gallic acid/chitosan coating with HO MAP could be applied as a hurdle packaging technology to preserve fresh pork. Highlights: Chitosan/nisin/gallic acid coating was applied for fresh pork high oxygen MAP storage. Chitosan/nisin/gallic acid coating had synergistic bactericidal effect. Chitosan/nisin/gallic acid coating retarded lipid and protein oxidation. Chitosan/nisin/gallic acid coating had better colour protection effect.