Application of Dandelion Flavonoids Extract in Coatings for Quality Preservation of Chilled Pork

doi:10.7506/spkx1002-6630-201406046

Abstract

Abstract:

Edible coatings made from chitosan and flavonoid-rich extracts of the whole herb of dandelion were investigated
for their capacity to preserve the quality of chilled pork. The effect of flavonoids from dandelion on the sensory,
physiochemical and microbiological properties of chilled pork was tested. The results showed that by soaking in a mixed
coating solution of dandelion flavonoid extract and chitosan at concentrations of 0.45 mg/L and 2.0 g/100 mL, respectively,
the changes in volatile basic nitrogen (TVB-N), pH, H2S and total number of bacteria in chilled pork were effectively
controlled during subsequent storage, and the shelf life was extended by 8 days compared with blank control. These
observations prove that the composite natural coating can inhibit microbial growth and prolong the shelf life of chilled pork.

Key words: chilled pork, dandelion, flavonoids, coating preservation

CLC Number:

TS251.5

WANG Xiao-ying1,2, LIU Chang-jiao1,2, DUAN Lian-hai3, HUO Yan4. Application of Dandelion Flavonoids Extract in Coatings for Quality Preservation of Chilled Pork[J]. FOOD SCIENCE, 2014, 35(6): 214-218.

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