|
|
|
| Effect of Chitosan-Spearmint (Mentha spicata L.) Essential Oil Composite Films on Preservation of Sauced Pork |
| LIU Yuchen, QU Mengrui, CAO Kaiyang, WANG Dongying |
| School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China |
|
|
|
|
Abstract In order to study the preservative effect of chitosan-spearmint essential oil composite films on sauced pork, the sensory quality, color, pH, total volatile basic nitrogen (TVB-N) content, total bacterial count and coliform count of sauced pork wrapped in the films, prepared by casting, were measured during storage. The results showed that the composite films could well maintain the freshness of meat and effectively prolonged its storage life. It was also found that the concentration of spearmint essential oil in the composite film had a significant effect on the storage of sauced pork. Among all tested concentrations, the composite film with 2% essential oil had the best preservative effect, which decreased the growth rate of pH and TVB-N by 58.5% and 57.1% respectively compared with the blank group. Therefore, the chitosan-spearmint essential oil composite film can be used as a preservative material for sauced pork.
|
|
|
|
|
|
|
|
|
|
|
2023, Vol. 37 
