|
|
|
| Preservation Effect of Chitosan Coating Incorporated with Rosemary on Pork Patties |
| WANG Zhengrong, MA Hanjun* |
| School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China |
|
|
|
Abstract In order to find a way to prolong the shelf life of pork patties during cold storage, the preservation effect
of chitosan coating incorporated with different concentrations of rosemary was studied. Total bacterial count, pH,
metmyoglobin (MetMb), 2-thiobarbituric acid-reactive substances (TBARs) value, total volatile basic nitrogen (TVB-N)
value, and sensory evaluation were used to evaluate the quality of pork patties during cold storage. The results showed that
composite rosemary-chitosan coating was effective against the increase in total bacterial count and pH as well as against
lipid inhibition and TVB-N formation in pork patties while enhancing sensory evaluation score. Furthermore, the effect of
rosemary addition was dependent upon its concentration. The shelf life of pork patties was up to about 15 days upon coating
treatment with the addition of either 0.10 g/100 mL or 0.15 g/100 mL rosemary.
|
|
|
|
|
|
|
|
|
