Abstract
Gelatin coating is an effective way to prolong the shelf life of meat products. Aiming at solving the problem of flavor deterioration during the storage of pork at room temperature, pork coating technology was developed to preserve the pork at 25 °C, and the comprehensive sensory analysis of vision, touch, smell, and taste was used to study the effect of coating on preservation of pork flavor. Herein, uncoated (control) and coated pork samples (including gelatin coating and gelatin coating incorporated with ginger essential oil) were analyzed to investigate the integrity of pork periodically during storage at 25 °C for weight loss, color, texture (springiness, chewiness, cohesiveness, gumminess, and hardness), microstructure, odor (electronic nose), taste (electronic tongue), volatile flavor substance, and taste ingredients. The results suggested that ginger essential oil (GEO) gelatin coating and gelatin coating can effectively inhibit the loss of water dispersion and slow down the oxidation reaction, coating treatments could significantly (p < 0.05) retarded the weight loss of pork slices, with values of 20.19%, 15.95%, 13.12% for uncoated, gelatin coated, and GEO-gelatin coated samples during 24 h of storage, respectively. Compared with control group, the color, texture, smell, and taste evaluations demonstrated that coating treatments had improved sensory and texture attributes during the storage period. Furthermore, the comprehensive results from the physical property assays (especially the texture), morphological assay and volatile odor assays showed that the GEO-fish gelatin composite coating had better preservation effect on pork flavor than the fish gelatin coating. The study suggests that the gelatin composite coating could be developed as a prospective active packaging to preserve pork meat at room temperature.
Highlights
At present, China is the world’s largest meat producer, with an annual output of41.4 million tons, with pork accounting for 2/3 among the whole output
Fresh pork is often wasted due to a short shelf life during storage, simple plastic packaging is commonly used in the sales process, which leads to accelerated pork spoilage and deterioration of flavor and appearance
As regards the moisture distribution, it was reported that muscle tissue contains 75% water content among which only 10 to 15% was bound water
Summary
China is the world’s largest meat producer, with an annual output of. 41.4 million tons, with pork accounting for 2/3 among the whole output. The production and consumption of pork worldwide are steadily increasing [1]. Domestic pork is sold from producers to agents and retailers. The selling venues are mainly focused on supermarkets and farmer’s markets generally at room temperature. Fresh pork is often wasted due to a short shelf life during storage, simple plastic packaging is commonly used in the sales process, which leads to accelerated pork spoilage and deterioration of flavor and appearance. It is impossible to meet the consumers’
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