1. Effect of Seaweed Polyphenol-Polysaccharide Composite Freshness Coating on the Storage Quality of Pork Patties
- Author
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Juyang ZHAO, Binglin LU, Xin JIANG, Yue LI, Ying SUN, and Xuexin YANG
- Subjects
composite freshness coating ,seaweed polyphenol ,polysaccharide ,pork patties ,storage quality ,Food processing and manufacture ,TP368-456 - Abstract
In order to improve the edible quality of pork patties during storage, this experiment employed different types of polysaccharides (konjac glucomannan, soybean polysaccharide, and purple yam polysaccharide) as film-forming matrices, with glycerol as a plasticizer. Seaweed polyphenols were added to prepare a composite preservation coating solution. The coating solution was applied to the pork patties using an immersion method. Various indicators, such as total viable count, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS), were measured after refrigerating the pork patties at 4±1 ℃. The study aimed to investigate the effect of seaweed polyphenol-polysaccharide composite preservation coating on the storage quality of pork patties. The results showed that after 7 days of storage, compared with the untreated group, the composite coatings of konjac glucomannan, soybean polysaccharide, and purple yam polysaccharide reduced the total viable count by 24.65%, 30.41%, and 35.02%, respectively. The TVB-N values decreased by 26.90%, 33.40%, and 44.68%, respectively, while the TBARS values decreased by 22.94%, 29.44%, and 38.10%, respectively. The pH values decreased by 4.38%, 5.14%, and 6.19%, respectively. Additionally, there were significant improvements (P
- Published
- 2025
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