Effect of chitosan-tomato plant extract edible coating on the quality, shelf life, and antioxidant capacity of pork during refrigerated storage

Saraí Chaparro-Hernández, Saul Ruiz-Cruz*, Enrique Márquez-Ríos, José de Jesús Ornelas-Paz, Carmen L. Del-Toro-Sánchez, Laura E. Gassos-Ortega, Víctor M. Ocaño-Higuera, Marco A. López-Mata, Germán E. Devora-Isiordia

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

Abstract

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.

Original languageEnglish
Article number827
JournalCoatings
Volume9
Issue number12
DOIs
StatePublished - 1 Jan 2019

Bibliographical note

Funding Information:
Funding: This research received no external funding and the APC was funded by Program for Strengthening Educational Quality (PFCE 2019).

Publisher Copyright:
© 2019 by the authors.

Keywords

  • Byproducts
  • Chitosan
  • Edible coating
  • Meat products
  • Quality

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