Abstract:

Our present work aimed to explore the effect of coating on quality change of chilled pork during storage. We
investigated the effect of temperature on the antimicrobial properties of tea polyphenols. Chilled pork was sterilized with
H2O2 to establish an aseptic meat model. The model was inoculated with a single strain of Pseudomonas and then subjected
to treatment with different coatings (sodium alginate coating, sodium alginate/tea polyphenol coating, chitosan coating and
chitosan-tea polyphenol coating). The coated samples were stored at 4 ℃ for 21 days. The pH, TVB-N, TBARs, Pseudomonas
colony counts, electrophoresis pattern and sensory score were determined every 3 days during the storage period. The results
obtained were compared among four coating treatment groups. All the coating treatments could effectively preserve chilled
pork compared to the control group, and the chitosan-tea polyphenol coating displayed the lowest values of pH, TVB-N,
TBARs and the number of Pseudomonas colonies, darker and wider electrophoresis bands and the highest sensory evaluation
score. After 21 d of storage, the meats from the group remained fresh at grade 1. Therefore, the shelf life of chilled pork
could be effectively extended by pre-coating during storage.

Key words: coating, chilled pork, sodium alginate, tea polyphenols, meat preservation