Application of Tea Polyphenol and Allicin to the Coating Preservation of Chilled Pork

Tea polyphenol and allicin were added to edible film-forming solutions to prepare a novel coating for the coating preservation of chilled pork. To increase the freshness and shelf life of chilled pork, a L9(34) orthogonal array design was used to investigate the effect of coating formulation on pH value, TVB-N value, total bacterial number and sensory quality of chilled pork. The results showed that the optimal coating formula consisted of tea polyphenol 0.7%, allicin 0.4% and an edible filmforming solution consisting of soluble starch 3%, sodium alginate 0.6% and monoglyceride 0.2%. No significant sensory and physico-chemical changes were observed in chilled pork treated with the coating formula after 19 days of storage at 0—4 ℃.