阿魏酸接枝壳聚糖涂层对冷藏猪肉品质的影响。
Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage.
作者信息
Wang Guotian, Liu Yunpeng, Yong Huimin, Zong Shuai, Jin Changhai, Liu Jun
机构信息
Laboratory and Equipment Management Office, Yangzhou University, Yangzhou 225009, China.
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
出版信息
Foods. 2021 Jun 14;10(6):1374. doi: 10.3390/foods10061374.
Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxidant and antimicrobial activities was synthesized through a carbodiimide-mediated coupling reaction. The obtained ferulic acid-g-CS was used as an edible coating material for fresh pork. The effect of ferulic acid-g-CS coating on the quality of pork during storage was investigated at 4 °C for 8 days. As compared to the uncoated pork, pork coated with CS and ferulic acid-g-CS showed lower total viable counts, total volatile basic nitrogen values, pH values, thiobarbituric acid reactive substances, and drip losses. Besides, pork coated with CS and ferulic acid-g-CS presented more compact microstructures than the uncoated pork at the eighth day. Sensory evaluation assay showed pork coated with CS and ferulic acid-g-CS had better color, odor, and over acceptance in comparison with the uncoated pork. Ferulic acid-g-CS coating, due to its relatively higher antioxidant and antimicrobial activities compared to CS coating, had a better performance in refrigerated pork preservation. Ferulic acid-g-CS coating effectively extended the shelf life of refrigerated pork to 7 days. This study revealed ferulic acid-g-CS coating was a promising technology for refrigerated pork preservation.
猪肉因氧化和微生物腐败而容易变质。基于生物聚合物和酚类化合物的可食用涂层是保持猪肉品质的有效方法。在本研究中，通过碳二亚胺介导的偶联反应合成了具有强抗氧化和抗菌活性的阿魏酸接枝壳聚糖（阿魏酸-g-CS）。将所得阿魏酸-g-CS用作新鲜猪肉的可食用涂层材料。研究了阿魏酸-g-CS涂层在4℃下储存8天期间对猪肉品质的影响。与未涂层的猪肉相比，涂有壳聚糖和阿魏酸-g-CS的猪肉显示出较低的总活菌数、总挥发性盐基氮值、pH值、硫代巴比妥酸反应性物质和滴水损失。此外，在第8天，涂有壳聚糖和阿魏酸-g-CS的猪肉比未涂层的猪肉呈现出更致密的微观结构。感官评价试验表明，与未涂层的猪肉相比，涂有壳聚糖和阿魏酸-g-CS的猪肉具有更好的颜色、气味和总体可接受性。与壳聚糖涂层相比，阿魏酸-g-CS涂层由于其相对较高的抗氧化和抗菌活性，在冷藏猪肉保鲜方面具有更好的性能。阿魏酸-g-CS涂层有效地将冷藏猪肉的货架期延长至7天。本研究表明，阿魏酸-g-CS涂层是一种很有前景的冷藏猪肉保鲜技术。
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