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. 2017 Jan 6;22(1):98.
doi: 10.3390/molecules22010098.

Effect of Film-Forming Alginate/Chitosan Polyelectrolyte Complex on the Storage Quality of Pork

Dominika Kulig  1 , Anna Zimoch-Korzycka  2 , Żaneta Król  3 , Maciej Oziembłowski  4 , Andrzej Jarmoluk  5
Affiliations

Effect of Film-Forming Alginate/Chitosan Polyelectrolyte Complex on the Storage Quality of Pork

Dominika Kulig et al. Molecules. .

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.

Keywords: alginate; antimicrobial; antioxidant properties; chitosan; coating; meat quality; polyelectrolyte complex.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The antioxidant activity of sodium alginate (A1, A2), chitosan (C1, C2, C3), and polyelectrolyte complex (PEC1-PEC6) hydrosols determined by free radical scavenging of DPPH. Values with different letters (a–f) differ significantly (p < 0.05), n = 3.
Figure 2
Figure 2
The antioxidant activity of sodium alginate (A1, A2), chitosan (C1, C2, C3), and polyelectrolyte complex (PEC1–PEC6) hydrosols determined by ferric reducing antioxidant power (FRAP). Values with different letters (a–f) differ significantly (p < 0.05), n = 3.
Figure 3
Figure 3
Sensory acceptance of raw (left column) and cooked (right column) pork meat uncovered/covered with sodium alginate (A1, A2), chitosan (C1, C2, C3), and sodium alginate-chitosan polyelectrolyte complex (PEC1–PEC6) during 0, 7, and 14 days of chill storage. A nine point hedonic scale was expressed as numbers 1–9 with boundary indications: ‘I do not like very much’ (1), ‘I neither like nor dislike’ (5), and ‘I like very much’ (9); n = 3.
Figure 3
Figure 3
Sensory acceptance of raw (left column) and cooked (right column) pork meat uncovered/covered with sodium alginate (A1, A2), chitosan (C1, C2, C3), and sodium alginate-chitosan polyelectrolyte complex (PEC1–PEC6) during 0, 7, and 14 days of chill storage. A nine point hedonic scale was expressed as numbers 1–9 with boundary indications: ‘I do not like very much’ (1), ‘I neither like nor dislike’ (5), and ‘I like very much’ (9); n = 3.
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