Food and Fermentation Industries >

2023 , Vol. 49 >Issue 8: 89 - 96

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030780

Preservation effect of chitosan and ginger extract on cooled pork during storage

  • LU Hang ,
  • WANG Yuyan ,
  • LIU Xiaoyan ,
  • ZHANG Yan ,
  • LU Liyan ,
  • HUANG Shiqun ,
  • HU Yan
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  • 1(Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China)
    2(Engineering Technology Center of Fruit Processing in Guizhou Province, Guiyang 550008, China)

Received date: 2022-01-18

  Revised date: 2022-03-23

  Online published: 2023-05-16

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Abstract

This study aimed to investigate the effect of chitosan (CS) and ginger extracts (GE) on preserving the quality of cooled pork during cold storage. The GE was extracted by using ethanol as solvent. The total phenol, total flavonoid content, and antioxidant activity of GE were assessed. The quality of cooled pork treated with CS and GE were comprehensively evaluated through physicochemical properties (juice loss rate, pH value, total volatile basic nitrogen, and color difference) and microbiological indicators (the total bacterial count, coliforms, lactic acid bacteria, and Pseudomonas). Results showed that the total phenol content of GE was 1.35 mg/mL, and the total flavonoid content was 1.98 mg/mL. The ABTS cationic radical scavenging ability of GE was stronger than DPPH free radical scavenging ability and showed concentration-dependent. When the GE concentration was 7.5 mg/mL, the DPPH free radical scavenging rate reached 89.05%. When the GE concentration was 0.137 5 mg/mL, the ABTS cationic radical scavenging rate was 99.51%. Both CS and GE could delay the spoilage of cooled pork and prolong its shelf life. Compared to CS, GE could more significantly reduce the juice loss and delay the color change of cooled pork. However, CS was more effective in delaying the increase of pH value and inhibiting the production of total volatile basic nitrogen and the growth of spoilage microorganisms. The above results indicated that CS and GE treatments could effectively maintain the quality of cooled pork during storage and extent their shelf life to 9 days. GE can be used as a natural antioxidant and bacteriostatic agent in food preservation.

Key words： chitosan; ginger extracts; cooled pork; preservation; storage quality

Cite this article

LU Hang , WANG Yuyan , LIU Xiaoyan , ZHANG Yan , LU Liyan , HUANG Shiqun , HU Yan . Preservation effect of chitosan and ginger extract on cooled pork during storage[J]. Food and Fermentation Industries, 2023 , 49(8) : 89 -96 . DOI: 10.13995/j.cnki.11-1802/ts.030780

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