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Original Article

Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination

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Pages 1047-1063 | Received 07 Jan 2019, Accepted 24 May 2019, Published online: 06 Jun 2019

Figures & data

Table 1. Effect of different treatments on bacterial counts changes of fresh pork at 4°C for 11 days

Figure 1. Changes in total volatile basic nitrogen(TVB-N) of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; TPs = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols, and chitosan

Figure 1. Changes in total volatile basic nitrogen(TVB-N) of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; TPs = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols, and chitosan

Figure 2. Changes in pH value of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; TPs = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols, and chitosan

Figure 2. Changes in pH value of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; TPs = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols, and chitosan

Table 2. Effect of different treatments on Lightness (L),Redness (a) and Yellowness (b) changes of fresh pork at 4°C for 11 days

Figure 3. Changes in centrifugation loss (a), cooking loss (b) and drip loss (c) of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; Tps = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols and chitosan

Figure 3. Changes in centrifugation loss (a), cooking loss (b) and drip loss (c) of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; Tps = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols and chitosan

Figure 4. Changes in TBARS value of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; Tps = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols and chitosan

Figure 4. Changes in TBARS value of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; Tps = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols and chitosan

Table 3. Effect of different treatments on shear force and texture changes of fresh pork at 4°C for 11 days

Table 4. Effect of N-TP-C treatments on sensory characteristics to fresh pork at 4°C for 11 days