Fresh-keeping Effect of the Polyphenols from Ulva lactuca on Pork Meatballs in Cold Storage
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Abstract:
Taking pork balls as the research object, and different doses of polyphenols from Ulva lactuca (1.0, 1.5 and 2.0 g/kg sample) as the antioxidative and antibacterial preservative, the fresh-keeping effect of Ulva lactuca’s polyphenols on the pork meatballs in cold storage was examined, based on the changing trends of the microbiological indices, chemical indices and sensory and physical indicators. The results showed that the antioxidative, antibacterial and fresh-keeping effects of Ulva lactuca’s polyphenols on the pork meatballs in cold storage were significant. During the test period, the Ulva lactuca’s polyphenols could effectively inhibit the increases of total colony number, molds and yeasts, coliform group, TVB-N and TBARS values, while maintaining the hardness, elasticity, whiteness and sensory quality of the meatballs. The group treated with U. lactuca’s polyphenols at 1.0 g/kg exerted essentially the same fresh-keeping effect as that of the group treated with potassium sorbate at 0.5 g/kg, resulting in a prolonged shelf life (by 3 days) for the pork meatballs in cold storage, compared to the blank control. The treatments with U. lactuca’s polyphenols at 1.5 and 2.0 g/kg (sample) led to a shelf life up to 9 and 12 days, respectively, for the pork meatballs in cold storage (which were 6 and 9 days longer, respectively, compared with that of the blank control). In summary, U. lactuca’s polyphenols can be used in the place of potassium sorbate to preserve effectively the pork meatballs in cold storage, to ensure their storage quality and extend their shelf life.
