Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage
by
Eduardo Montaño-Sánchez 1, Brisa del Mar Torres-Martínez 1, Rey David Vargas-Sánchez 1,†
, Nelson Huerta-Leidenz 2, Armida Sánchez-Escalante 1, María J. Beriain 3,* and Gastón R. Torrescano-Urrutia 1,*
Eduardo Montaño-Sánchez 1, Brisa del Mar Torres-Martínez 1, Rey David Vargas-Sánchez 1,†, Nelson Huerta-Leidenz 2, Armida Sánchez-Escalante 1, María J. Beriain 3,* and Gastón R. Torrescano-Urrutia 1,*
1
Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo Sonora 83304, Mexico
2
Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX 79409-2141, USA
3
ISFOOD, Universidad Pública de Navarra, Campus Arrosadia, 31006 Pamplona, Spain
*
Authors to whom correspondence should be addressed.
†
CONACyT Research Fellow-CIAD.
Foods 2020, 9(6), 766; https://doi.org/10.3390/foods9060766
Received: 14 May 2020 / Revised: 1 June 2020 / Accepted: 4 June 2020 / Published: 10 June 2020
(This article belongs to the Special Issue Processing and Preservation Technologies for Meat and Meat Products)
Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of added chitosan coating, alone and in combination with green tea water extract (GTWE), on the quality of pork chops during prolonged cold storage. For evaluating oxidative and antimicrobial stabilities, 72 fresh pork samples were subjected to four treatments (n = 18 per treatment): T0 (non-coated chops without GTWE); T1 (chitosan-coated chops without GTWE); T2 (chitosan-coated chops plus 0.1% of GTWE); and T3 (chitosan-coated chops plus 0.5% of GTWE). Pork samples were stored at 0 °C and subjected to physicochemical evaluation (pH, colour, and lipid oxidation) and microbiological analyses (mesophilic and pyschrotrophic counts) at 0, 5, 10, 15, 20 and 25 days of storage. GTWE presented high total phenolic content (> 500 mg gallic acid equivalents/g); the incorporation of chitosan coatings increased (p < 0.05) free radical scavenging activity (FRSA, >90% of inhibition) and microbial growth inhibition (>50% for all tested pathogens), depending on the concentration. Further, GTWE inclusion in pork samples (T2 and T3) reduced (p < 0.05) pH, lipid oxidation and microbial counts, as well as colour loss in meat and bone throughout storage. Chitosan coating with GTWE could be used as an additive for the preservation of pork meat products.
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Keywords:
chitosan coating; green tea; antioxidant; antimicrobial; meat quality
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
Montaño-Sánchez, E.; Torres-Martínez, B.M.; Vargas-Sánchez, R.D.; Huerta-Leidenz, N.; Sánchez-Escalante, A.; Beriain, M.J.; Torrescano-Urrutia, G.R. Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage. Foods 2020, 9, 766.
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