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| Effect of Natural Coating on the Quality and Shelf Life of Sliced Cured Meat |
| LIU Na1, LIANG Meilian1, TAN Yuanyuan1, XU Xin1, DENG Li1, HE Laping1, ZENG Xuefeng1, LIANG Cai2, ZHANG Ruping2, ZHOU Juan2, ZHU Qiujin1,* |
| 1. Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2.Guizhou Wufufang Food Co. Ltd., Guiyang 550018, China |
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Abstract A novel natural preservative coating for prolonging the shelf life and improving the storage quality of cured meat products was formulated and optimized using a combination of one-factor-at-a-time and orthogonal array design methods. The optimized formulation consisting of a 1:1 (V/V) mixture of 1.5% sodium alginate and 1.5% chitosan added with 0.08% lysozyme could effectively kill microbes in sliced cured meat as evaluated by aerobic plate count (APC). The coating resulted in 99.54% reduction in APC after 30 days of storage. With respect to APC, peroxide value (POV), moisture content, pH and sensory evaluation, the coating extended the shelf life of cured meat products and maintained better quality compared to the control without coating.
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2017, Vol. 31 
