Korean J. Food Sci. An. Vol. 36, No. 2, pp. 230~236 (2016) © 2016 Korean Society for Food Science of Animal Resources
DOI http://dx.doi.org/10.5851/kosfa.2016.36.2.230 ISSN 1225-8563 eISSN 2234-246X
ARTICLE
Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage Hyoun Wook Kim†, Jin Young Jeong†, Kuk-Hwan Seol, Pil-Nam Seong, and Jun-Sang Ham* Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
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
DOI http://dx.doi.org/10.5851/kosfa.2016.36.2.230 ISSN 1225-8563 eISSN 2234-246X
ARTICLE
Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage Hyoun Wook Kim†, Jin Young Jeong†, Kuk-Hwan Seol, Pil-Nam Seong, and Jun-Sang Ham* Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
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
