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KMID : 1007520220310040505
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Food Science and Biotechnology
2022 Volume.31 No. 4 p.505 ~ p.514
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Effect of gelatin nano-coating containing Gardenia pigment on the preservation of pork slices
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Liu Yong
Liu Zi-Hao
Luo Chang-Qi
Xiao Chun-Tao
Zhou Wen-Yu
Xie Wen-Jin
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Abstract
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The nano-coating composed of gelatin and Gardenia 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 (p?
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KEYWORD
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Nano-coating, Gelatin, Gardenia pigment, Pork, Preservation
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