Crosslinked protein-polysaccharide nanocomposite coating for pork preservation: Impact on physicochemical properties and microbial structure.

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.