Preparation of Composite Film Containing Sweet Orange Essential Oil and Schisandra chinensis Extract and Its Application in Chilled Pork Preservation
LIU Shuping, LI Peizhao, JIANG Weiwei, ZHANG Jiamei, PENG Xiuwen, GUO Xing, YANG Mingduo, SUN Ying, ZHU Kaixian
1. College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150028, China; 2. Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
Abstract：In order to enhance the freshness preservation of chilled pork and to prolong its shelf life, a composite film incorporated with orange essential oil (OEO) and Schisandra chinensis extract (SCE) as active ingredients was prepared using sodium carboxymethyl cellulose (CMC-Na) as the film-forming substrate by the casting method. The formulation was optimized by one-factor-at-a-time and orthogonal array design methods. The effect of the OEO-SCE composite film on preserving the freshness of chilled pork was explored in terms of color, juice loss rate, pH, sensory evaluation, total volatile basic nitrogen (TVB-N) content, and total colony count (TCC). The results indicated that the composite film consisting of 1.0 g/100 mL CMC-Na, 0.9 g/100 mL SCE, and 0.2% (V/V) OEO exhibited the best overall performance with an elongation at break of (63.860 ± 0.120)%, a tensile strength of (8.800 ± 0.049) MPa, and a water vapor permeability of (2.360 ± 0.070) g·mm/(m2·h·kPa). In comparison to the unwrapped control group, the color and sensory evaluation score of chilled pork wrapped with this film were notably improved. Furthermore, TVB-N content, pH, juice loss rate, and TCC were effectively reduced during the storage period. The storage period was extended from six to eight days. To sum up, the OEO-SCE composite film can inhibit the deterioration and spoilage of cold pork during storage and prolong its storage period.
2024, Vol. 38 
