For the further development and application of natural composite fresh-keeping coating, chitosan-silymarin composite fresh-keeping coating was prepared with chitosan as film-forming substrate, silymarin as main bacteriostatic agent and 0%, 2%, 4%, 6% and 8% based on the mass of chitosan.The effects of different silymarin addition on the properties of composite fresh-keeping coating were investigated by measuring DPPH radical scavenging rate, zeta potential and rheological properties.At the same time, the pH, juice loss rate and total volatile basic nitrogen (total volatile basic nitrogen, TVB-N), thiobarbituric acid reactive substances (TBARS), the total number of colonies and sensory evaluation to explore the effects of different silymarin addition on pork cold storage.The experimental results showed that with the increase of silymarin content, the antioxidant activity of each group of fresh-keeping coatings increased significantly, and the zeta potential was greater than 30 mV, which showed typical non-Newtonian shear thinning fluid behavior and had good stability.Among them, the preservative coating with 8% silymarin had the best effect on the preservation of pork in cold storage.After 12 days of cold storage, compared with the control group, the preservative coating with 2%, 4%, 6%, and 8% silymarin reduced the pH of pork by 15.92%, 19.39%, 21.56%, and 23.30%, respectively, and the juice loss rate decreased by 19.58%、22.76%, 31.33%, and 39.16%, TBARS decreased by 25.97%, 39.75%, 58.35%, and 64.9%, and TVB-N decreased by 23.50%, 30.56%, 47.71%, and 52.35%.Therefore, chitosan-silymarin composite coating can delay the deterioration of chilled pork quality, and can be used as an excellent edible coating in food preservation.
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