Edible films are significant in prolonging the shelf life of meat products. Herein, we prepared some edible coatings (EW/TNPCSs) based on egg white/chitosan/pectin as polymer matrix, containing tannic acid-nisin composite nano-crosslinker with antibacterial-antioxidant activities. The results of preservation indicated that the prepared EW/TNPCSs reduced the water loss of chilled pork and delayed the changes of taste, texture and surface color. At the end of the 12-day storage period, the content of TVB-N and carbonyl as well as the pH of EW/TNPCS5 chilled pork decreased by 33.75 %, 96.61 % and 7.09 %, respectively, and colony count decreased by 17.71 % compared to the control. Additionally, EW/TNPCSs inhibited the richness and diversity of spoilage dominant bacteria (Myroides, Acinetobacter, etc.), which were positively regulated by physicochemical indicators such as saltiness and abundance of bacteriostatic materials-coated chilled pork. It will provide a practical basis for the application of EW/TNPCSs coatings in the preservation of chilled pork.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2024.142721 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Crosslinked protein-polysaccharide nanocomposite coating for pork preservation: Impact on physicochemical properties and microbial structure.
Food Chem
April 2025
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China. Electronic address:
Edible films are significant in prolonging the shelf life of meat products. Herein, we prepared some edible coatings (EW/TNPCSs) based on egg white/chitosan/pectin as polymer matrix, containing tannic acid-nisin composite nano-crosslinker with antibacterial-antioxidant activities. The results of preservation indicated that the prepared EW/TNPCSs reduced the water loss of chilled pork and delayed the changes of taste, texture and surface color.
View Article and Find Full Text PDFEffect of long-term dietary supplementation with Bacillus subtilis in pigs on meat color and oxidative stability under high‑oxygen packaging.
Meat Sci
January 2025
College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong, PR China. Electronic address:
This study aimed to investigate the effects of dietary Bacillus subtilis (B. subtilis) supplementation in pigs on the meat color and oxidative stability of the meat under high‑oxygen packaging. The results showed B.
View Article and Find Full Text PDFPrevalence and Antimicrobial Susceptibility of Foodborne Pathogens from Raw Livestock Meat in China, 2021.
Microorganisms
October 2024
NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100022, China.
Article Synopsis
- - The study assesses pathogenic bacteria prevalence in raw livestock meat (pork, beef, mutton) in China for 2021, with a focus on antimicrobial resistance (AMR) to inform public health and food safety practices.
- - Out of 2,515 meat samples, contamination rates were highest in pork for certain pathogens, with specific prevalence noted in chilled and frozen meat compared to fresh.
- - The study found high overall resistance rates in bacteria isolated from meat, with ampicillin and tetracycline showing the most significant resistance among the tested antimicrobial agents.
The mechanism of peanut shell flavonoids inhibiting the oxidation of myofibrillar protein: An elucidation of the antioxidative preservation action of peanut shell flavonoids on chilled pork.
Int J Biol Macromol
December 2024
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China. Electronic address:
Flavonoids, a significant subclass of polyphenols, possess antioxidant properties and contribute to the preservation of chilled meat. In this paper, a phosphate buffer solution (pH = 6.25, simulated chilled pork) and a Fenton oxidation system (simulated myofibrillar protein oxidation process during storage) were established to explain the antioxidative preservation of chilled pork using peanut shell flavonoids (PSFs).
View Article and Find Full Text PDFMussel-inspired highly adhesive carrageenan-based coatings with self-activating enhanced activity for meat preservation.
Carbohydr Polym
January 2025
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui Province, China.
In order to solve the problem of poor adhesion of polysaccharide coatings in meat storage and inconvenient secondary spraying, which leads to poor preservation effect, this study was inspired by the property of mussels to adhere firmly to surfaces and design a bioactive composite coating. Here, curcumin-loaded zein nanoparticles (CZ NPs) were successfully prepared and incorporated into carrageenan-based biocomposite coatings for chilled meat preservation. The prepared curcumin-zein-riboflavin-carrageenan (CZRC) coating featured smooth spherical morphology and the solubility of hydrophobic substances, the adhesion and stability of the composite coating were respectively improved to 3.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!