Chaparro-Hernández, Saraí;
Ruiz-Cruz, Saul;
Márquez-Ríos, Enrique;
Ornelas-Paz, José de Jesús;
Del-Toro-Sánchez, Carmen L.;
Gassos-Ortega, Laura E.;
Ocaño-Higuera, Víctor M.;
López-Mata, Marco A.;
Devora-Isiordia, Germán E.
Effect of Chitosan–Tomato Plant Extract Edible Coating on the Quality, Shelf Life, and Antioxidant Capacity of Pork during Refrigerated Storage
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Medientyp:
E-Artikel
Titel:
Effect of Chitosan–Tomato Plant Extract Edible Coating on the Quality, Shelf Life, and Antioxidant Capacity of Pork during Refrigerated Storage
Beteiligte:
Chaparro-Hernández, Saraí;
Ruiz-Cruz, Saul;
Márquez-Ríos, Enrique;
Ornelas-Paz, José de Jesús;
Del-Toro-Sánchez, Carmen L.;
Gassos-Ortega, Laura E.;
Ocaño-Higuera, Víctor M.;
López-Mata, Marco A.;
Devora-Isiordia, Germán E.
Erschienen:
MDPI AG, 2019
Erschienen in:
Coatings, 9 (2019) 12, Seite 827
Sprache:
Englisch
DOI:
10.3390/coatings9120827
ISSN:
2079-6412
Entstehung:
Anmerkungen:
Beschreibung:
The aim of this study was to evaluate the effectiveness of chitosan–tomato plant extract (C-TPE) edible coating (EC) on the physicochemical, microbiological, sensory, and antioxidant capacity changes of pork during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol, and TPE (0.1% and 0.3%) were tested. Slices of pork were submerged in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. The different treatments showed the best results in physicochemical and microbiological analyses, with reduced microbial population relative to the control. The highest antioxidant capacity and total phenolic content were shown in T3, and the overall acceptance was better in T2. The results show that the application of C with the addition of natural extracts, such as the tomato plant with antioxidant and antimicrobial properties, can be an alternative method for preserving pork.