Article http://dx.doi.org/10.26855/ijfsa.2023.12.011
Application of Chitosan Ginger Garlic Composite Film in Chilled Pork Preservation
Xiaozhong Ma1,2, Weiqiang Wang3, Yaorui Lu1, Xueying Xia1, Shuangxi Li1,*
1Xingzhi College, Zhejiang Normal University, Jinhua, Zhejiang, China.
2Jinhua Jinzi Ham Co., Ltd., Jinhua, Zhejiang, China.
3Jinhua Jinnian Ham Co., Ltd., Jinhua, Zhejiang, China.
*Corresponding author: Shuangxi Li
Published: January 22,2024
Abstract
At present, research on edible film as a preservation material is increasingly attracting researchers' interest, but there is less research on adding active ingredients to edible film for cooking meat. Using chilled pork as the test material, the changes in bacterial count, pH, TBARS value, TVBN value, and sensory evaluation during 15 days of refrigeration at 4 ℃ were measured to explore the preservation and antioxidant effects of chitosan and different concentrations (60%, 80%, and 100%) of ginger extract composite films on chilled pork. The results showed that the addition of ginger extract had a certain concentration effect, with 80% and 100% ginger extract+chitosan composite coating treatments effectively inhibited the increase in total bacterial count and pH of chilled pork, inhibiting lipid peroxidation, maintaining a high level of sensory quality, and they could extend the shelf life of chilled pork to more than 15 days. It has great application value in real life.
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How to cite this paper
Application of Chitosan Ginger Garlic Composite Film in Chilled Pork Preservation
How to cite this paper: Xiaozhong Ma, Weiqiang Wang, Yaorui Lu, Xueying Xia, Shuangxi Li. (2023) Application of Chitosan Ginger Garlic Composite Film in Chilled Pork Preservation. International Journal of Food Science and Agriculture, 7(4), 488-492.
DOI: https://dx.doi.org/10.26855/ijfsa.2023.12.011