Application of Tea Polyphenol and Allicin to the Coating Preservation of Chilled Pork

doi:10.7506/spkx1002-6630-201010069

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 313-316.doi: 10.7506/spkx1002-6630-201010069

• Packaging & Storage • Previous Articles Next Articles

Application of Tea Polyphenol and Allicin to the Coating Preservation of Chilled Pork

JIANG Shao-tong，WU Jie-fang，LIU Guo-qing，WANG Li-dan，PAN Li-jun

College of Biology and Food Engineering, Hefei University of Technology, Hefei 230009, China

Received:2009-08-17 Revised:2009-12-11 Online:2010-05-15 Published:2010-12-29
Contact: JIANG Shao-tong E-mail:jiangshaotong1954@163.com

Abstract

Abstract:

Tea polyphenol and allicin were added to edible film-forming solutions to prepare a novel coating for the coating preservation of chilled pork. To increase the freshness and shelf life of chilled pork, a L9(34) orthogonal array design was used to investigate the effect of coating formulation on pH value, TVB-N value, total bacterial number and sensory quality of chilled pork. The results showed that the optimal coating formula consisted of tea polyphenol 0.7%, allicin 0.4% and an edible filmforming solution consisting of soluble starch 3%, sodium alginate 0.6% and monoglyceride 0.2%. No significant sensory and physico-chemical changes were observed in chilled pork treated with the coating formula after 19 days of storage at 0—4 ℃．

Key words: chilled pork, tea polyphenol, allicin, coating preservation

CLC Number:

TS251.5

JIANG Shao-tong，WU Jie-fang，LIU Guo-qing，WANG Li-dan，PAN Li-jun. Application of Tea Polyphenol and Allicin to the Coating Preservation of Chilled Pork[J]. FOOD SCIENCE, 2010, 31(10): 313-316 https://doi.org/10.7506/spkx1002-6630-201010069

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Application of Tea Polyphenol and Allicin to the Coating Preservation of Chilled Pork

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