Effect of Sodium Alginate-based Antimicrobial Composite Coating Treatment on the Preservation of Chilled Duck
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Abstract:
ε-Poly-L-lysine (ε-PL) was used as biological antibacterial agent, and grapefruit peel microcrystalline cellulose (MCC) was used as reinforcing agent, to study the effects of the sodium alginate composite coating on the preservation of chilled duck during refrigerated storage. The microstructures of the composite films were characterized by scanning electron microscopy (SEM) analysis, and the effects of composite coating on the pH, total volatile basic nitrogen (TVB-N), water loss, microbiological indicators, and changes in the color difference of chilled duck during storage were studied. The results indicated that the antibacterial properties of composite coating was improved effectively with the addition of ε-PL, and the stable and ordered internal network structure of the composite film was formed by the addition of MCC, which improved the dispersion and stability of ε-PL. The sodium alginate coating containing 1% (m/V) of ε-PLcould effectively suppressed the increase in TVB-N of the chilled duck during the storage and significantly reduced the total number of colonies and the number of Escherichia coli colonies (p < 0.05). The sodium alginate coating containing 1% (m/V) of ε-PL and 0.1% (m/V) of MCC could significantly reduce the loss of water (p < 0.05) and maintain the red color of chilled duck meat, compared with co ntrol group and the sodium alginate coating group. The results obtained in this study can provide a new reference on the application of antimicrobial sodium alginate-based composite coating in the preservation of chilled duck.
