1) Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca Street 111, 800201, Galati, Romania; 2) University of Craiova, Faculty of Horticulture, A.I. Cuza Street 13, 200585, Craiova, Romania
Andrei Iulian Boruzi1), Violeta Nour1,2)
The effects of chitosan-based edible coating (CH) with and without the addition of either walnut leaf extract (CWL) or cherry stem extract (CCS) on lipid oxidation, color preservation, water losses, and pH of precooked pork patties were evaluated over a 15-day refrigerated storage. The antioxidant activity of meat samples was also investigated. The chitosan-based coatings decreased lipid oxidation of the meat compared to the control. After 15 days of refrigerated storage, TBARS of the coated samples were 12.7 %, 44.53 % and 37.91 % lower than those of control samples for CH, CWL and CCS respectively. Meat samples coated with chitosan showed higher antioxidant activity (p<0.05) than control samples probably due to the antioxidant activity of chitosan itself and the incorporation of walnut leaf and cherry stem extracts into chitosan coatings further increased the antioxidant activity of the coated patties, significantly. The coatings significantly decreased relative weight loss compared to the control. This study shows that a chitosan-based coating incorporating walnut leaf and cherry stem extracts could be effective at preventing lipid oxidation and improving the shelf life in meat products during refrigerated storage.
Keywords: antioxidant activity, color, cherry stems, lipid oxidation, meat products, walnut leaves
Arch Lebensmittelhyg 71,
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