2013•Food ScienceRequires access
Effect of Coating on Quality Change of Chilled Pork during Storage
Xing Xin-ta
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Abstract
Our present work aimed to explore the effect of coating on quality change of chilled pork during storage.We investigated the effect of temperature on the antimicrobial properties of tea polyphenols.Chilled pork was sterilized with H2O2 to establish an aseptic meat model.The model was inoculated with a single strain of Pseudomonas and then subjected to treatment with different coatings(sodium alginate coating,sodium alginate/tea polyphenol coating,chitosan coating and chitosan-tea polyphenol coating).The coated samples were stored at 4 ℃ for 21 days.The pH,TVB-N,TBARs,Pseudomonas colony counts,electrophoresis pattern and sensory score were determined every 3 days during the storage period.The results obtained were compared among four coating treatment groups.All the coating treatments could effectively preserve chilled pork compared to the control group,and the chitosan-tea polyphenol coating displayed the lowest values of pH,TVB-N,TBARs and the number of Pseudomonas colonies,darker and wider electrophoresis bands and the highest sensory evaluation score.After 21 d of storage,the meats from the group remained fresh at grade 1.Therefore,the shelf life of chilled pork could be effectively extended by pre-coating during storage.