文献类型：期刊文献

英文题名：Application of Gelatin Composite Coating in Pork Quality Preservation during Storage and Mechanism of Gelatin Composite Coating on Pork Flavor

作者：Li, Haoxin Tang, Renrun Mustapha, Wan Aida Wan Liu, Jia Hasan, K. M. Faridul Li, Xin Huang, Mingzheng

第一作者：Li, Haoxin

通信作者：Li, X[1];Huang, MZ[2]

机构：[1]Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 550025, Peoples R China;[2]Univ Kebangsaan Malaysia, Dept Food Sci, Fac Sci & Technol, Bangi 43600, Malaysia;[3]Guizhou Acad Agr Sci, Inst Food Proc Technol, Guiyang 550006, Peoples R China;[4]Univ Sopron, Simonyi Karoly Fac Engn, H-9400 Sopron, Hungary;[5]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550025, Peoples R China

第一机构：Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 550025, Peoples R China

通信机构：corresponding author), Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 550025, Peoples R China;corresponding author), Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550025, Peoples R China.|贵州理工学院食品药品制造工程学院;贵州理工学院;

年份：2022

卷号：8

期号：1

外文期刊名：GELS

收录：;Scopus(收录号：2-s2.0-85123940530);WOS:【SCI-EXPANDED(收录号:WOS:000747641900001)】；

基金：FundingThe Science and Technology Project of Guizhou Province, China (ZK [021]174), the Research Funding Project of Guizhou Medical University (J[2021]013)and the Research Funding Project of Guizhou Institute of Technology (XJGC20161233).

语种：英文

外文关键词：gelatin composite coating; coating preservation; pork flavor; metabolic mechanism

摘要：Gelatin coating is an effective way to prolong the shelf life of meat products. Aiming at solving the problem of flavor deterioration during the storage of pork at room temperature, pork coating technology was developed to preserve the pork at 25 degrees C, and the comprehensive sensory analysis of vision, touch, smell, and taste was used to study the effect of coating on preservation of pork flavor. Herein, uncoated (control) and coated pork samples (including gelatin coating and gelatin coating incorporated with ginger essential oil) were analyzed to investigate the integrity of pork periodically during storage at 25 degrees C for weight loss, color, texture (springiness, chewiness, cohesiveness, gumminess, and hardness), microstructure, odor (electronic nose), taste (electronic tongue), volatile flavor substance, and taste ingredients. The results suggested that ginger essential oil (GEO) gelatin coating and gelatin coating can effectively inhibit the loss of water dispersion and slow down the oxidation reaction, coating treatments could significantly (p < 0.05) retarded the weight loss of pork slices, with values of 20.19%, 15.95%, 13.12% for uncoated, gelatin coated, and GEO-gelatin coated samples during 24 h of storage, respectively. Compared with control group, the color, texture, smell, and taste evaluations demonstrated that coating treatments had improved sensory and texture attributes during the storage period. Furthermore, the comprehensive results from the physical property assays (especially the texture), morphological assay and volatile odor assays showed that the GEO-fish gelatin composite coating had better preservation effect on pork flavor than the fish gelatin coating. The study suggests that the gelatin composite coating could be developed as a prospective active packaging to preserve pork meat at room temperature.