Effect of Seaweed Polyphenol-Polysaccharide Composite Freshness Coating on the Storage Quality of Pork Patties

ZHAO Juyang; LU Binglin; JIANG Xin; LI Yue; SUN Ying; YANG Xuexin

doi:10.13386/j.issn1002-0306.2024030029

Volume 46 Issue 5

Feb. 2025

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Science and Technology of Food Industry > 2025 > 46(5): 277-284. > DOI: 10.13386/j.issn1002-0306.2024030029

ZHAO Juyang, LU Binglin, JIANG Xin, et al. Effect of Seaweed Polyphenol-Polysaccharide Composite Freshness Coating on the Storage Quality of Pork Patties[J]. Science and Technology of Food Industry, 2025, 46(5): 277−284. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030029.

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Effect of Seaweed Polyphenol-Polysaccharide Composite Freshness Coating on the Storage Quality of Pork Patties

College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150030, China

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Received Date: March 04, 2024
Available Online: December 26, 2024

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Abstract

In order to improve the edible quality of pork patties during storage, this experiment employed different types of polysaccharides (konjac glucomannan, soybean polysaccharide, and purple yam polysaccharide) as film-forming matrices, with glycerol as a plasticizer. Seaweed polyphenols were added to prepare a composite preservation coating solution. The coating solution was applied to the pork patties using an immersion method. Various indicators, such as total viable count, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS), were measured after refrigerating the pork patties at 4±1 ℃. The study aimed to investigate the effect of seaweed polyphenol-polysaccharide composite preservation coating on the storage quality of pork patties. The results showed that after 7 days of storage, compared with the untreated group, the composite coatings of konjac glucomannan, soybean polysaccharide, and purple yam polysaccharide reduced the total viable count by 24.65%, 30.41%, and 35.02%, respectively. The TVB-N values decreased by 26.90%, 33.40%, and 44.68%, respectively, while the TBARS values decreased by 22.94%, 29.44%, and 38.10%, respectively. The pH values decreased by 4.38%, 5.14%, and 6.19%, respectively. Additionally, there were significant improvements (P<0.05) in moisture content, texture, color, and sensory scores. Thus, it could be concluded that seaweed polyphenol-polysaccharide composite preservation coatings effectively delay the deterioration of pork patties quality. Among them, the seaweed polyphenol-purple yam polysaccharide composite coating exhibited the best preservation effect on pork patties. This study provides new insights into the preservation and storage of pork patties, while also serving as a theoretical reference for the development and utilization of seaweed polyphenols in food.
- composite freshness coating,
- seaweed polyphenol,
- polysaccharide,
- pork patties,
- storage quality

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Effect of Seaweed Polyphenol-Polysaccharide Composite Freshness Coating on the Storage Quality of Pork Patties

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