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| 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 |
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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.
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2024, Vol. 38 
