Effects of Preservative Containing Chitosan on the Shelf Life of Pork Patty

The quality characteristics of pork patty prepared with chitosan containing preservatives during storage at 4ºC were investigated to improve its functional property and shelf life using food preservatives of natural origin (PⅠ; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% a...

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Bibliographic Details
Published inHan'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 42; no. 9
Main Authors Park, N.Y., Catholic University of Daegu, Gyeongbuk, Republic of Korea, Jeong, E.J., Catholic University of Daegu, Gyeongbuk, Republic of Korea, Lee, S.H., Catholic University of Daegu, Gyeongbuk, Republic of Korea
Format Journal Article
LanguageKorean
Published 01.09.2013
Subjects
AGENT DE CONSERVATION
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
CHITOSAN
CHITOSANE
CINNAMOMUM
KEEPING QUALITY
Lysimachia christinae Hance, preservative, shelf life
PRESERVADORES
PRESERVATIVES
QUITOSANO
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Summary:The quality characteristics of pork patty prepared with chitosan containing preservatives during storage at 4ºC were investigated to improve its functional property and shelf life using food preservatives of natural origin (PⅠ; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% adipic acid, 0.1% Cinnamomum extract, D.W. 97.09% and PⅡ; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% adipic acid, 0.1% Lysimachia christinae Hance extract, D.W. 97.09%). The sensory qualities (taste, appearance, texture and overall acceptability) of patties preserved with PⅠ(1, 3 and 5%) and PⅡ (1, 3 and 5%) were also investigated. The taste and overall acceptability of patties prepared with 1% PⅠ and 1% PⅡ were higher than those of the control. The DPPH radical scavenging activities of the control, 1% PⅠ and 1% PⅡ treated patties were 13.54%, 21.78% and 14.07%, respectively. The total aerobes and coliform count of patties preserved with 1% PⅠ were 104 CFU/g and 102 CFU/g, respectively, after 10 days storage at 4ºC. Cooking loss from 1% PⅠ and 1% PⅡ treated patties was lower than that of from the control. Water holding capacity was the highest for 1% PⅠ (65.84%), followed by 1% PⅡ and then the control. The shelf life of patties prepared with 1% PⅠ and 1% PⅡ was extended by about 5 days relative to the control at 4ºC.
Bibliography:Q01
ISSN:1226-3311