Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

international food research journal Pub Date : 2024-03-01 DOI:10.47836/ifrj.31.1.21

Yifan Zhang, Caiping Zhu, Biqi Du, Xiaoxia Yue

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引用次数: 0

Abstract

The present work aimed to prepare a pomegranate peel polyphenol (PPP)-chitosan (CS) composite membrane solution to preserve fresh beef. Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), viscometer, colorimeter, and pH meter were used to determine the physicochemical properties of the PPP-CS composite membrane solution, and evaluate its antioxidant properties. Additionally, the effect of the PPP-CS composite membrane solution on fresh beef preservation was investigated. Results showed that the in vitro antioxidant activity, viscosity, a* value, and b* value of the composite membrane solution increased significantly. In contrast, the pH and L* values decreased significantly after adding PPP (p < 0.05). FTIR analysis showed that the interaction between PPP and CS might have been physical. XRD analysis showed that the composite membrane solution had an amorphous structure after the addition of PPP. The pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactants (TBARS), hardness, and colour of the 0.2, 0.4, 0.6, and 0.8% composite membrane solutions were better than those of the control group when stored at 4°C for 12 d. The 0.6% PPP-CS treatment group had the best preservation effect, and the shelf life of beef was extended by 2 - 3 d. Therefore, the PPP-CS membrane solution could be a promising method for preserving fresh beef.

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加入石榴皮多酚的壳聚糖-明胶复合材料对鲜肉的防腐效果

本研究旨在制备一种用于保鲜牛肉的石榴皮多酚（PPP）-壳聚糖（CS）复合膜溶液。采用傅立叶变换红外光谱（FTIR）、X射线衍射（XRD）、粘度计、色度计和pH计测定了石榴皮多酚-壳聚糖复合膜溶液的理化性质，并评估了其抗氧化性。此外，还研究了 PPP-CS 复合膜溶液对新鲜牛肉保鲜的影响。结果表明，复合膜溶液的体外抗氧化活性、粘度、a*值和b*值都有显著提高。相反，添加 PPP 后，pH 值和 L* 值明显下降（p < 0.05）。傅立叶变换红外分析表明，PPP 和 CS 之间可能存在物理相互作用。XRD 分析表明，添加 PPP 后，复合膜溶液呈无定形结构。0.2%、0.4%、0.6%和0.8%的复合膜溶液在4°C条件下保存12天后，其pH值、总挥发性碱基氮（TVB-N）、硫代巴比妥酸反应物（TBARS）、硬度和颜色均优于对照组。

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来源期刊

international food research journal Agricultural and Biological Sciences-Food Science

CiteScore

1.40

自引率

0.00%

发文量

期刊介绍： The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management