Loading...
Please wait, while we are loading the content...
Similar Documents
Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging.
| Content Provider | Semantic Scholar |
|---|---|
| Author | Fang, Zhongxiang Lin, Daniel W. Warner, Robyn D. Ha, Minh |
| Copyright Year | 2018 |
| Abstract | Fresh meat safety and quality is a major concern of consumers in the current food market. The objective of this research was to investigate a newly developed gallic acid/chitosan edible coating on the preservation of fresh pork quality in modified atmosphere package (MAP) stored at 4 °C. The pork loins were coated with 2% chitosan (CHI), 0.2% gallic acid in 2% chitosan (CHI/0.2G), or 0.4% gallic acid in 2% chitosan (CHI/0.4G). Results showed that the antimicrobial activity of the chitosan coating was increased with the incorporation of gallic acid. The CHI/0.2G and CHI/0.4G pork loins also had lower lipid oxidation and myoglobin oxidation. However, the CHI/0.4G sample exhibited a pro-protein oxidation effect, suggesting an optimal concentration of gallic acid should be incorporated. This research provides a practical method in application of gallic acid/chitosan coatings on preservation of fresh pork to improve the safety and quality in MAP environment. |
| Starting Page | 90 |
| Ending Page | 96 |
| Page Count | 7 |
| File Format | PDF HTM / HTML |
| DOI | 10.1016/j.foodchem.2018.04.005 |
| PubMed reference number | 29699687 |
| Journal | Medline |
| Volume Number | 260 |
| Alternate Webpage(s) | http://icomst-proceedings.helsinki.fi/papers/2018_11_73.pdf |
| Alternate Webpage(s) | https://doi.org/10.1016/j.foodchem.2018.04.005 |
| Journal | Food chemistry |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
