Abstract
Meat is one of the most challenging food products in the context of maintaining quality and safety. The aim of this work was to improve the quality of raw/cooked meat by coating it with sodium alginate (A), chitosan (C), and sodium alginate-chitosan polyelectrolyte complex (PEC) hydrosols. Antioxidant properties of A, C, and PEC hydrosols were determined. Subsequently, total antioxidant capacity (TAC), sensory quality of raw/cooked pork coated with experimental hydrosols, and antimicrobial efficiency of those hydrosols on the surface microbiota were analysed. Application analyses of hydrosol were performed during 0, 7, and 14 days of refrigerated storage in MAP (modified atmosphere packaging). Ferric reducing antioxidant power (FRAP) and (2,2-diphenyll-picrylhydrazyl (DPPH) analysis confirmed the antioxidant properties of A, C, and PEC. Sample C (1.0%) was characterized by the highest DPPH value (174.67 μM Trolox/mL) of all variants. PEC samples consisted of A 0.3%/C 1.0% and A 0.6%/C 1.0% were characterized by the greatest FRAP value (~7.21 μM Fe2+/mL) of all variants. TAC losses caused by thermal treatment of meat were reduced by 45% by coating meat with experimental hydrosols. Application of PEC on the meat surface resulted in reducing the total number of micro-organisms, psychrotrophs, and lactic acid bacteria by about 61%, and yeast and molds by about 45% compared to control after a two-week storage.
Highlights
The main cause of sensory, functional, and nutritional quality deterioration in meat during storage are microbial spoilage and lipid/protein oxidation [1]
Application of polyelectrolyte complex hydrosols (PEC) on the meat surface resulted in reducing the total number of micro-organisms, psychrotrophs, and lactic acid bacteria by about 61%, and yeast and molds by about 45% compared to control after a two-week storage
Different results of our study suggest that other factors could have an impact on PEC antibacterial behaviour against meat microbiota
Summary
The main cause of sensory, functional, and nutritional quality deterioration in meat during storage are microbial spoilage and lipid/protein oxidation [1]. Metabolic and other processes lead to the formation of reactive oxidative species (hydroxyl, superoxide, peroxide, and nitric oxide radicals) that are able to interact with proteins and lipids during meat aging and storage [2]. The oxidation of meat proteins causes the development of carbonyls, hydroperoxidases, and sulfoxides, deterioration of texture, and loss in water-holding capacity. The specific chemical composition of meat promotes microbial growth, which, over time, may lead to deterioration of meat quality or/and its spoilage. To maintain the quality of meat, the oxidation process and microbial growth should be limited to a minimum.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
