Kulig Dominika, Zimoch-Korzycka Anna, Król Żaneta, Oziembłowski Maciej, Jarmoluk Andrzej
Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Chelmonskiego Street 37, 51-630 Wroclaw, Poland.
Molecules. 2017 Jan 6;22(1):98. doi: 10.3390/molecules22010098.
Meat is one of the most challenging food products in the context of maintaining quality and safety. The aim of this work was to improve the quality of raw/cooked meat by coating it with sodium alginate (A), chitosan (C), and sodium alginate-chitosan polyelectrolyte complex (PEC) hydrosols. Antioxidant properties of A, C, and PEC hydrosols were determined. Subsequently, total antioxidant capacity (TAC), sensory quality of raw/cooked pork coated with experimental hydrosols, and antimicrobial efficiency of those hydrosols on the surface microbiota were analysed. Application analyses of hydrosol were performed during 0, 7, and 14 days of refrigerated storage in MAP (modified atmosphere packaging). Ferric reducing antioxidant power (FRAP) and (2,2-diphenyll-picrylhydrazyl (DPPH) analysis confirmed the antioxidant properties of A, C, and PEC. Sample C (1.0%) was characterized by the highest DPPH value (174.67 μM Trolox/mL) of all variants. PEC samples consisted of A 0.3%/C 1.0% and A 0.6%/C 1.0% were characterized by the greatest FRAP value (~7.21 μM Fe/mL) of all variants. TAC losses caused by thermal treatment of meat were reduced by 45% by coating meat with experimental hydrosols. Application of PEC on the meat surface resulted in reducing the total number of micro-organisms, psychrotrophs, and lactic acid bacteria by about 61%, and yeast and molds by about 45% compared to control after a two-week storage.
在保持质量和安全方面，肉类是最具挑战性的食品之一。这项工作的目的是通过用海藻酸钠（A）、壳聚糖（C）和海藻酸钠 - 壳聚糖聚电解质复合物（PEC）水溶胶对生肉/熟肉进行包被来提高其质量。测定了A、C和PEC水溶胶的抗氧化性能。随后，分析了用实验水溶胶包被的生/熟猪肉的总抗氧化能力（TAC）、感官质量以及这些水溶胶对表面微生物群的抗菌效率。在气调包装（MAP）冷藏储存的0、7和14天期间进行了水溶胶的应用分析。铁还原抗氧化能力（FRAP）和（2,2 - 二苯基 - 1 - 苦基肼基）（DPPH）分析证实了A、C和PEC的抗氧化性能。样品C（1.0%）在所有变体中具有最高的DPPH值（174.67 μM Trolox/mL）。由A 0.3%/C 1.0%和A 0.6%/C 1.0%组成的PEC样品在所有变体中具有最大的FRAP值（~7.21 μM Fe/mL）。用实验水溶胶包被肉类可使肉类热处理导致的TAC损失降低45%。与对照相比，在两周储存后，将PEC应用于肉表面可使微生物、嗜冷菌和乳酸菌的总数减少约61%，酵母和霉菌减少约45%。
