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首页> 美国卫生研究院文献>Molecules >Effect of Film-Forming Alginate/Chitosan Polyelectrolyte Complex on the Storage Quality of Pork
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Effect of Film-Forming Alginate/Chitosan Polyelectrolyte Complex on the Storage Quality of Pork

机译：成膜藻酸盐/壳聚糖聚电解质复合物对猪肉贮藏品质的影响

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Meat is one of the most challenging food products in the context of maintaining quality and safety. The aim of this work was to improve the quality of raw/cooked meat by coating it with sodium alginate (A), chitosan (C), and sodium alginate-chitosan polyelectrolyte complex (PEC) hydrosols. Antioxidant properties of A, C, and PEC hydrosols were determined. Subsequently, total antioxidant capacity (TAC), sensory quality of raw/cooked pork coated with experimental hydrosols, and antimicrobial efficiency of those hydrosols on the surface microbiota were analysed. Application analyses of hydrosol were performed during 0, 7, and 14 days of refrigerated storage in MAP (modified atmosphere packaging). Ferric reducing antioxidant power (FRAP) and (2,2-diphenyll-picrylhydrazyl (DPPH) analysis confirmed the antioxidant properties of A, C, and PEC. Sample C (1.0%) was characterized by the highest DPPH value (174.67 μM Trolox/mL) of all variants. PEC samples consisted of A 0.3%/C 1.0% and A 0.6%/C 1.0% were characterized by the greatest FRAP value (~7.21 μM Fe2+/mL) of all variants. TAC losses caused by thermal treatment of meat were reduced by 45% by coating meat with experimental hydrosols. Application of PEC on the meat surface resulted in reducing the total number of micro-organisms, psychrotrophs, and lactic acid bacteria by about 61%, and yeast and molds by about 45% compared to control after a two-week storage.
机译：在保持质量和安全的背景下，肉是最具挑战性的食品之一。这项工作的目的是通过用海藻酸钠（A），壳聚糖（C）和海藻酸钠-壳聚糖聚电解质复合物（PEC）水溶胶包衣来提高生/熟肉的质量。测定了A，C和PEC溶胶的抗氧化性能。随后，分析了总抗氧化能力（TAC），涂覆有实验水溶胶的生/煮猪肉的感官质量以及这些水溶胶对表面微生物群的抗菌效率。在MAP（气调包装）中冷藏储存0、7和14天期间进行了水溶胶的应用分析。铁还原抗氧化剂能力（FRAP）和（2,2-二苯基-甲基吡啶并肼基（DPPH）分析证实了A，C和PEC的抗氧化性能。样品C（1.0％）的最大DPPH值（174.67μMTrolox / PEC样品由0.3％/ C 1.0％和0.6％/ C 1.0％组成，其最大FRAP值（〜7.21μMFe 2 + / mL）表征通过在肉上涂上实验性水溶胶使肉的热处理所导致的TAC损失减少了45％，在肉表面上施用PEC可使微生物，精神营养菌和乳酸菌的总数减少了约61种贮藏两周后，与对照相比，酵母菌和霉菌的百分含量为50％，酵母菌和霉菌的百分含量为45％。

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