Preservative Effect on Minced Pork Resulting from the Synergistic Action of Duck Oil Diglyceride and Chitosan
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Abstract:
In order to explore a novel green meat preservative, the synergistic effects of diglycerides (DG) and chitosan (CTS) on the physical properties of minced pork during cold storage were investigated. Fresh pork was the raw material. Through control experiments, changes in the pH, thibabituric acid reactive substances, MetMb content and total number of inhibited bacterial colonies of the minced pork samples subjected to different treatments were measured. The results showed that DG could inhibit the growth and reproduction of E. coli and Staphylococcus aureus, and the antibacterial effect was extremely significant (p<0.01). The antibacterial effect resulting from the synergistic action of DG and CTS was greater than that of DG alone. The DG-CTS combination delayed the proliferation of bacteria in pork during cold storage (the total number of colonies changing from 0.33 to 14.71), and slowed down the rise in the pH of minced pork during cold storage (pH increased from 5.68 to 6.13). The DG-CTS combination inhibited fat oxidation (MetMb content increased from 24.67% to 55.34%). The addition of DG and CTS could improve the oxidation stability and prolong the shelf life of minced pork. DG and CTS exhibited synergistic antibacterial and antioxidant effects, thus have great potential as food preservatives.
