Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork

The active edible coatings were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC) to investigate the effect of SA-CMC-EGCG coatings on quality and shelf life of fresh pork stored at 4 ± 1 °C for 7 days. The antioxidant effects again...

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Bibliographic Details
Published in:International journal of biological macromolecules 2019-12, Vol.141, p.178-184
Main Authors: Ruan, Chengcheng, Zhang, Yumeng, Sun, Yue, Gao, Xueling, Xiong, Guoyuan, Liang, Jin
Format: Article
Language:English
Subjects:
Alginates - chemistry
Alginates - pharmacology
Antioxidant
Carboxymethylcellulose Sodium - chemistry
Carboxymethylcellulose Sodium - pharmacology
Catechin - analogs & derivatives
Catechin - chemistry
Catechin - pharmacology
Epigallocatechin gallate
Food Preservation
Food Preservatives - chemistry
Food Preservatives - pharmacology
Fresh pork
Pork Meat
Shelf life
Sodium alginate
Sodium carboxymethyl cellulose
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Summary:The active edible coatings were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC) to investigate the effect of SA-CMC-EGCG coatings on quality and shelf life of fresh pork stored at 4 ± 1 °C for 7 days. The antioxidant effects against lipid oxidation (TBARS), total volatile basic nitrogen (TVB-N) and antimicrobial activity against total viable counts (TVC) were analyzed. Besides, the changes in color parameters and sensory attributes of all pork samples were evaluated. The results showed that fresh pork coated with SA-CMC edible coating with EGCG had a significant inhibitory effect on its microbial growth (P 
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2019.08.247