Effect of gelatin-chitosan-Cyclocarya paliurus flavonoids edible coating film on the preservation of chilled beef
Jin Yan, Sichen He, Lingli Chen, Hui Chen, Kehui Ouyang, Wenjun Wang
Abstract
The effect of gelatin-chitosan (GEL-CS) films supplemented with different concentration (0.1%, 0.2%, 0.3%) of Cyclocarya paliurus flavonoid (CPF) on the freshness of beef was investigated for 14 days at 4 °C. The results showed that CPF-added GEL-CS film maintained the freshness of beef better than GEL-CS film. The beef coated with CPF-added film maintained good color, pH, and texture during storage, and the total volatile base nitrogen (TVB-N) was 15.517 mg/100 g at day 14, which was 36.75 mg/100 g lower than that of the control group. In addition, the CPF-added film retarded the oxidation of lipids and proteins in beef compared to the GEL-CS film and promoted the retention of beef quality by inhibiting the deterioration reaction, with a TBA value of 0.33 mg MDA/kg at 14 days of storage, which was 2.081 mg MDA/kg lower than that of the control group. In addition, the CPF-added film showed higher antimicrobial activity against spoilage microorganisms compared to the GEL-CS film, thus further ensuring the edible quality of chilled beef. In conclusion, this study shows that CPF-added GEL-CS film can be used as a packaging film for beef preservation and effectively extend the shelf life of beef up to 14 days.