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Molecules 2017, 22(3), 390; doi:10.3390/molecules22030390

Polysaccharide-Based Edible Coatings Containing Cellulase for Improved Preservation of Meat Quality during Storage

Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego St., 51-630 Wrocław, Poland
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Academic Editor: Krasimir Vasilev
Received: 19 January 2017 / Revised: 21 February 2017 / Accepted: 28 February 2017 / Published: 2 March 2017
(This article belongs to the Special Issue Antibacterial Materials and Coatings)
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Abstract

The objectives of this study were to optimize the composition of edible food coatings and to extend the shelf-life of pork meat. Initially, nine meat samples were coated with solutions containing chitosan and hydroxypropyl methylcellulose at various cellulase concentrations: 0%, 0.05%, and 0.1%, stored for 0, 7, and 14 days. Uncoated meat served as the controls. The samples were tested for pH, water activity (aw), total number of microorganisms (TNM), psychrotrophs (P), number of yeast and molds (NYM), colour, and thiobarbituric acid-reactive substances (TBARS). The pH and aw values varied from 5.42 to 5.54 and 0.919 to 0.926, respectively. The reductions in the TNM, P, and NYM after 14 days of storage were approximately 2.71 log cycles, 1.46 log cycles, and 0.78 log cycles, respectively. The enzyme addition improved the stability of the red colour. Significant reduction in TBARS was noted with the inclusion of cellulase in the coating material. Overall, this study provides a promising alternative method for the preservation of pork meat in industry. View Full-Text
Keywords: chitosan; hydroxypropyl methylcellulose; cellulase; meat quality; microbiology chitosan; hydroxypropyl methylcellulose; cellulase; meat quality; microbiology
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Zimoch-Korzycka, A.; Jarmoluk, A. Polysaccharide-Based Edible Coatings Containing Cellulase for Improved Preservation of Meat Quality during Storage. Molecules 2017, 22, 390.

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