AI Article Synopsis
- A nano-coating made of gelatin and pigment (GP) shows strong antioxidant properties and varies in particle size depending on GP concentration (0.1%: 269.58 nm; 0.3%: 394.13 nm).
- Pork slices with this coating were stored at 4 °C for 15 days, with various quality indicators measured to evaluate preservation.
- Results indicated that coated pork had lower pH, total viable counts, total volatile basic nitrogen, and thiobarbituric acid reactive substances, alongside higher water-binding capacity, suggesting improved quality and shelf life.
Article Abstract
The nano-coating composed of gelatin and pigment (GP) was successfully prepared and showed strong antioxidant activity. The average particle sizes of the nano-coating containing 0.1% and 0.3% GP were 269.58 and 394.13 nm, respectively. The pork slices uncoated and coated with the nano-coating were preserved at 4 °C for 15 days. The pork slices' pH, total volatile basic nitrogen (TVB-N), total viable counts (TVC), water-binding capacity (WHC), and thiobarbituric acid reactive substances (TBARS) were measured to assess the preservation effect of the nano-coating. The results showed that the pork coated with the nano-coating had lower pH, TVC, TVB-N, TBARS, and higher WHC, significantly different ( < 0.05) than the uncoated pork. It is suggested that the proposed nano-coating can be used to effectively improve the pork's quality and shelf life during refrigeration storage.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8994802 | PMC |
| http://dx.doi.org/10.1007/s10068-022-01048-5 | DOI Listing |
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