{"title":"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。","authors":"Zhuangzhuang Qiu, Koo Bok Chin","doi":"10.5713/ab.25.0028","DOIUrl":null,"url":null,"abstract":"<p><strong>Objective: </strong>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).</p><p><strong>Methods: </strong>After pork patties were wrapped with different SAFs, the physiochemical properties and antimicrobial and antioxidant activities of pork patties were determined.</p><p><strong>Results: </strong>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.</p><p><strong>Conclusion: </strong>These results indicated that pork patties wrapped with SAFs containing more than 1% ODLRRP could inhibit microbial growth and reduce protein denaturation.</p>","PeriodicalId":7825,"journal":{"name":"Animal Bioscience","volume":" ","pages":"2021-2032"},"PeriodicalIF":2.5000,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12415476/pdf/","citationCount":"0","resultStr":"{\"title\":\"Effects of sodium alginate active films containing different lotus rhizome root powders on physicochemical properties and shelf-life of pork patties.\",\"authors\":\"Zhuangzhuang Qiu, Koo Bok Chin\",\"doi\":\"10.5713/ab.25.0028\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Objective: </strong>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).</p><p><strong>Methods: </strong>After pork patties were wrapped with different SAFs, the physiochemical properties and antimicrobial and antioxidant activities of pork patties were determined.</p><p><strong>Results: </strong>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.</p><p><strong>Conclusion: </strong>These results indicated that pork patties wrapped with SAFs containing more than 1% ODLRRP could inhibit microbial growth and reduce protein denaturation.</p>\",\"PeriodicalId\":7825,\"journal\":{\"name\":\"Animal Bioscience\",\"volume\":\" \",\"pages\":\"2021-2032\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2025-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12415476/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Animal Bioscience\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.5713/ab.25.0028\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/5/12 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Animal Bioscience","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.5713/ab.25.0028","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/5/12 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
Effects of sodium alginate active films containing different lotus rhizome root powders on physicochemical properties and shelf-life of pork patties.
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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