Preparation of Collagen-chitosan Film and its Preservation of Pork
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Abstract:
In order to delay the decay and deterioration of pork, extend the shelf life of pork and maintain the good quality of pork, the effects of collagen-chitosan composite film modified by ultrasound and gallic acid (GA) on pork preservation were studied. Under the condition of 4 ℃ refrigeration, the pork samples were treated by two methods: without film packaging (control group) and GA modified ultrasonic film packaging (film packaged group), and stored for 10 d. The pH, total volatile base nitrogen (TVB-N), total bacteria count, texture, ΔE value and sensory quality were taken as the study indexes. The results showed that in the control and film packaged groups, the pH, TVB-N, total bacteria count, and ΔE values were all increased with the increase of storage time. The values of film packaged group was 8.39%, 26.18%, 17.54%, and 8.23% respectively, which were lower than those of the control group. It indicated that film packaging treatment can significantly reduce the amount of alkaline nitrogen containing substances and bacteria production, and slow down the deterioration of color (p<0.05). The hardness, elasticity, and sensory evaluation values of pork in the control and film packaged groups all showed the decreasing trend with the increase of storage time. The values of film packaged group were 80.01%, 18.66%, and 160.38% respectively, which were higher than those of the control group. It indicated that film packaging treatment can significantly improve the texture and sensory indicators of pork (p<0.05). In general, it was concluded that compared to the control, film packaging treatment can effectively delay the decay and deterioration, and was helpful to extend the shelf life of pork by inhibiting the increases of pH, TVB-N and total bacteria count. After 10 days of film packaging treatment, the pork still maintains the good texture, color, and sensory quality.
