The influence of sage and hemp oils addition to gelatin-based edible coating on the quality features of pork. Issue 1 (1st January 2020)

• Record Type: Journal Article
• Authors: Marcinkowska-Lesiak, Monika; Onopiuk, Anna; Wojtasik-Kalinowska, Iwona; Zalewska, Magdalena; Półtorak, Andrzej; Wierzbicka, Agnieszka
• Is Part Of: CyTA: journal of food. Volume 18:Issue 1(2020)
• Page Start: 719
• Page End: 727
• Publication Date: 2020-01-01
• Subjects: Protein-based coating -- hemp oil -- sage oil -- pork; Revestimiento a base de proteínas -- aceite de cáñamo -- aceite de salvia -- carne de cerdo; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2020.1836027
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: The aim of this study was to improve the quality of stored pork loin by coating with gelatin enriched with active components. The uncoated group was used as control (C) and the other groups were coated with gelatin and sage/hemp oils in different proportions (E1 -0%:0%, E2 -0%:2%, E3 -1%:1%, E4 -2%:0%). Statistically significant differences ( P < 0.05) in quality parameters depending on the treatment were reported at the end of storage. Incorporation of hemp oil to gelatin coating allowed for reduction of weight loss more than twice compared to C group, whereas sage oil addition was more potent to preserve of color and oxidation stability (the lowest metmyoglobin and thiobarbituric acid reactive substances content were observed in E4, 48.11% and 0.80 mg/100 g, respectively). Moreover, coatings from E3 and E4 most effectively retarded the microbial growth of meat (reduction of the total aerobic plate count compared to C group by 2.65 and 2.48 log CFU/g, respectively).