Application of peanut shell flavonoids-sodium alginate/low acyl gelatin composite films in chilled pork preservation

  • WANG Cong ,
  • YU Qunli ,
  • HAN Ling
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2023-08-15

  Revised date: 2023-09-25

  Online published: 2024-10-10

Abstract

To improve the shelf life of chilled pork, this study aimed at the composition of active packaging film from sodium alginate/low-acyl gellan gum (SA/LGG) incorporated with different mass fractions (0.15%, 0.30%, 0.45%) peanut shell flavonoids (PSFs) were prepared and applied to improve the qualities of the chilled pork during storage.Results indicated the addition of PSFs significantly enhanced the inter-molecular interactions of PSFs-SA/LGG composite films, improving the thickness, mechanical properties, and barrier ability of the composite films while inducing decreases in the brightness and elongation at break (P<0.05).Compared with the control group, PSFs-SA/LGG composite film effectively inhibited the increase in microbial growth, pH value, and total volatile base nitrogen content and minimized oxidative rancidity during chilled pork storage, extending its shelf life to 9 days.Therefore, PSFs-SA/LGG composite films possessed the promise to be applied as bioactive materials in food packaging sectors.

Cite this article

WANG Cong , YU Qunli , HAN Ling . Application of peanut shell flavonoids-sodium alginate/low acyl gelatin composite films in chilled pork preservation[J]. Food and Fermentation Industries, 2024 , 50(17) : 261 -267 . DOI: 10.13995/j.cnki.11-1802/ts.037058

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