Effects of sodium alginate active films containing different lotus rhizome root powders on physicochemical properties and shelf-life of pork patties.

IF 2.5 2区农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Animal Bioscience Pub Date : 2025-09-01 Epub Date: 2025-05-12 DOI:10.5713/ab.25.0028

Zhuangzhuang Qiu, Koo Bok Chin

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Abstract

Objective: This study was done to investigate the film properties and antioxidant activities of sodium alginate films (SAFs) added with different levels (0.5, 1, and 2%) of oven-dried (100°C) lotus rhizome root powder (ODLRRP).

Methods: After pork patties were wrapped with different SAFs, the physiochemical properties and antimicrobial and antioxidant activities of pork patties were determined.

Results: SAFs containing ODLRRP decreased the pH, lightness (L*), and equilibrium water content but increased the redness (a*), yellowness (b*), transparency, moisture content, and antioxidant activities. SAFs containing ODLRRP increased the color values, but L*, 2-thiobarbituric acid-reactive substances, microbial counts, and water content decreased. In pork patties wrapped with SAFs containing ODLRRP at levels greater than 1% ODLRRP, the L*, volatile basic nitrogen, and total bacterial counts decreased, whereas b* increased.

Conclusion: These results indicated that pork patties wrapped with SAFs containing more than 1% ODLRRP could inhibit microbial growth and reduce protein denaturation.

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不同莲藕粉海藻酸钠活性膜对肉饼理化性质及保质期的影响。

目的：研究添加不同浓度（0.5、1%、2%）的烘干莲藕粉（ODLRRP）对海藻酸钠膜（SAFs）的成膜性能和抗氧化活性的影响。方法：用不同的硫酸铁包裹猪肉肉饼，测定其理化性质和抗菌抗氧化活性。结果：含有ODLRRP的SAFs降低了pH值、亮度和平衡含水量，但增加了红度、黄度、透明度、含水量和抗氧化活性。含有ODLRRP的SAFs增加了颜色值，但亮度，2-硫代巴比妥酸反应物质（TBARS），微生物计数和含水量降低。当ODLRRP含量大于1%时，肉饼的亮度、挥发性碱性氮和细菌总数下降，黄度增加。结论：ODLRRP含量在1%以上的SAFs包覆猪肉肉饼具有抑制微生物生长和减少蛋白质变性的作用。

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