A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage
Karthikeyan Venkatachalam, Somwang Lekjing
Abstract
* value) (16.43 to 8.62) and redness index (12.54 to 3.01) were decreased. However, the quality changes were minimal in the pork patties treated with CS-CO-NI. Based on sensory and microbiological evaluations, the shelf life of treated pork patties was 6 days for control, 9 days for CS and CS-NI, and 12 days for CS-CO and CS-CO-NI.
Topics & Concepts
MetmyoglobinFood sciencePeroxide valueTBARSTotal Viable CountChemistryNisinShelf lifeThiobarbituric acidLactic acidChitosanCold storageExtenderBacteriaBiochemistryBiologyAntioxidantHorticultureLipid peroxidationAntimicrobialMyoglobinGeneticsOrganic chemistryPolyurethaneMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAnimal Nutrition and Physiology