Effects of sodium alginate active films containing different lotus rhizome root powders on physicochemical properties and shelf-life of pork patties
Effects of sodium alginate active films containing different lotus rhizome root powders on physicochemical properties and shelf-life of pork patties
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Objective: This study was done to investigate the film properties and antioxidant activities of sodium alginate films (SAFs) added with different levels (0.5, 1, and 2%) of oven-dried (100°C) lotus rhizome root powder (ODLRRP).Methods: After pork patties were wrapped with different SAFs, the physiochemical properties and antimicrobial and antioxidant activities of pork patties were determined.Results: SAFs containing ODLRRP decreased the pH, lightness (L*), and equilibrium water content but increased the redness (a*), yellowness (b*), transparency, moisture content, and antioxidant activities. SAFs containing ODLRRP increased the color values, but L*, 2-thiobarbituric acid-reactive substances, microbial counts, and water content decreased. In pork patties wrapped with SAFs containing ODLRRP at levels greater than 1% ODLRRP, the L*, volatile basic nitrogen, and total bacterial counts decreased, whereas b* increased.Conclusion: These results indicated that pork patties wrapped with SAFs containing more than 1% ODLRRP could inhibit microbial growth and reduce protein denaturation.
Abstract
Objective: This study was done to investigate the film properties and antioxidant activities of sodium alginate films (SAFs) added with different levels (0.5, 1, and 2%) of oven-dried (100°C) lotus rhizome root powder (ODLRRP). Methods: After pork patties were wrapped with different SAFs, the physiochemical properties and antimicrobial and antioxidant activities of pork patties were determined. Results: SAFs containing ODLRRP decreased the pH, lightness (L*), and equilibrium water content but increased the redness (a*), yellowness (b*), transparency, moisture content, and antioxidant activities. SAFs containing ODLRRP increased the color values, but L*, 2-thiobarbituric acid-reactive substances, microbial counts, and water content decreased. In pork patties wrapped with SAFs containing ODLRRP at levels greater than 1% ODLRRP, the L*, volatile basic nitrogen, and total bacterial counts decreased, whereas b* increased. Conclusion: These results indicated that pork patties wrapped with SAFs containing more than 1% ODLRRP could inhibit microbial growth and reduce protein denaturation.