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| Development and Application of Nisin-Pullulan-Sodium Alginate Composite Edible Film in Preserving the Quality of Fresh Pork during Chilled Storage |
| JIA Xiaoyun, ZHANG Shunliang, LIU Wenying, LI Yingnan, ZHAO Yan, QIAO Xiaoling, CHEN Wenhua, QU Chao, CHENG Xiaoyu* |
| State Meat Processing and Engineering Center, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract In this paper, we developed a composite edible film consisting of nisin, pullulan (PUL) and sodium alginate (SA) with good performance and antimicrobial activity by adjusting the proportions of these ingredients. The light transmittance, water vapor permeability, Fourier transform infrared (FTIR) spectra and scanning electron microscopic (SEM) images of films and the total plate count, pH and color difference of pork meat were measured as a function of the proportions of the ingredients and the antimicrobial activity of composite edible films was assessed in fresh pork. The results showed that hydrogen bond interactions between PUL and SA favored their mutual dissolution. A PUL-to- SA ratio of 1:2 (V/V) and a nisin concentration of 2 g/L were found to be optimal, giving a light transmittance of 89.03% and a water solubility of 31.31%. This optimized formulation provided good preservation of pork quality without effect on color difference during chilled storage, extending the shelf life to 16 days.
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