Qin Xianmin, Chen Linqin, Zhao Jingjing, Zhang Wenxin, Tian Haimiao, Bi Shenghui, Jin Guofeng, Zhou Ying, Zhu Qiujin, Cheng Yuxin, Liu Yuanyuan
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China.
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Food Chem. 2025 Apr 1;470:142721. doi: 10.1016/j.foodchem.2024.142721. Epub 2024 Dec 30.
Edible films are significant in prolonging the shelf life of meat products. Herein, we prepared some edible coatings (EW/TNPCSs) based on egg white/chitosan/pectin as polymer matrix, containing tannic acid-nisin composite nano-crosslinker with antibacterial-antioxidant activities. The results of preservation indicated that the prepared EW/TNPCSs reduced the water loss of chilled pork and delayed the changes of taste, texture and surface color. At the end of the 12-day storage period, the content of TVB-N and carbonyl as well as the pH of EW/TNPCS5 chilled pork decreased by 33.75 %, 96.61 % and 7.09 %, respectively, and colony count decreased by 17.71 % compared to the control. Additionally, EW/TNPCSs inhibited the richness and diversity of spoilage dominant bacteria (Myroides, Acinetobacter, etc.), which were positively regulated by physicochemical indicators such as saltiness and abundance of bacteriostatic materials-coated chilled pork. It will provide a practical basis for the application of EW/TNPCSs coatings in the preservation of chilled pork.
可食用薄膜对于延长肉制品的货架期具有重要意义。在此，我们制备了一些以蛋清/壳聚糖/果胶为聚合物基质的可食用涂层（EW/TNPCSs），其含有具有抗菌抗氧化活性的单宁酸-乳酸链球菌素复合纳米交联剂。保鲜结果表明，所制备的EW/TNPCSs降低了冷藏猪肉的水分流失，并延缓了其味道、质地和表面颜色的变化。在12天储存期结束时，EW/TNPCS5处理的冷藏猪肉的挥发性盐基氮（TVB-N）含量、羰基含量以及pH值分别下降了33.75%、96.61%和7.09%，菌落数相比对照组减少了17.71%。此外，EW/TNPCSs抑制了腐败优势菌（如海鱼弧菌、不动杆菌等）的丰富度和多样性，这些细菌受到诸如咸味和抑菌物质包被的冷藏猪肉丰度等理化指标的正向调节。这将为EW/TNPCSs涂层在冷藏猪肉保鲜中的应用提供实际依据。
