Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage

Abstract

Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thiobarbituric acid-reactive substances (TBARS), and microbial populations for 14 d. The chromaticities and pH values of pork loin wrapped in film containing procyanidins (0.1% and 0.3%) generally increased (p<0.05) with storage time. VBN and TBARS levels, and total bacterial and Escherichia coli (E. coli) counts, significantly decreased (p<0.05) in the procyanidin groups. In particular, procyanidins strongly inhibited TBARS formation. Thus, our findings suggest that edible film impregnated with procyanidins inhibits lipid oxidation and microbial growth, thereby enhancing the quality and shelf life of pork meat.

Keywords: antimicrobial; antioxidation; edible film; packaging; procyanidin.

Fig. 1.. Comparisons of aerobic bacterial levels (A) and E.coli/coliform levels (B) of pork loin wrapped in edible films incorporating procyanidins, by storage time. All values represent the means±standard deviations (SDs). Letters in superscript indicate significant among group differences (p<0.05). A-C, the effects of procyanidin treatment; a-f, the effects of storage periods.