Preservation effects of oridonin/chitosan composite film on chilled chicken breast meat

Authors

WANG Qian, College of Food and Bioengineering, Henan University of Science and Technology, National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang, Henan 471023, China
JIU Min, College of Food and Bioengineering, Henan University of Science and Technology, National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang, Henan 471023, China
MENG Yuan-yuan, College of Food and Bioengineering, Henan University of Science and Technology, National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang, Henan 471023, China
KONG Ming-jie, College of Food and Bioengineering, Henan University of Science and Technology, National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang, Henan 471023, China
YIN Cheng-rui, College of Food and Bioengineering, Henan University of Science and Technology, National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang, Henan 471023, China
WANG Lun-ji, College of Food and Bioengineering, Henan University of Science and Technology, National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang, Henan 471023, China; College of Food and Bioengineering, Henan University of Science and Technology, Key Laboratory of Microbial Resources Exploitation and Utilization, Luoyang, Henan 471023, China

Abstract

Oridonin/chitosan (OR-CS) composite film was prepared and its preservation effect on chilled chicken breast meat was also investigated. The composite film was covered on the surface of the chilled chicken breast meat, and then covered with a layer of fresh-keeping film, which was stored at 4 ℃. The changes of pH, color, pressure loss, TVB-N, total number of colonies and sensory evaluation of the chilled chicken breast meat during storage were tracked and detected. The results showed that OR-CS composite membrane treatment could significantly reduce the increase of pH value, total bacterial count, TVB-N content and juice loss rate of chilled chicken breast during storage. The shelf life of chilled chicken breast meat was prolonged from 4 days (control group) to 9 days by OR-CS composite film packaging group. In addition, through color difference measurement and sensory evaluation, OR-CS packaging group could better maintain the quality and color of chilled chicken breast meat. During storage, it effectively delayed the decline of meat surface brightness and significantly improved meat quality color, smell, viscosity and flexibility. This experiment provided the basis for the application of OR-CS composite film in the preservation of chilled chicken breast meat.

Publication Date

3-28-2021

First Page

125

Last Page

130

DOI

10.13652/j.issn.1003-5788.2021.03.024

Recommended Citation

Qian, WANG; Min, JIU; Yuan-yuan, MENG; Ming-jie, KONG; Cheng-rui, YIN; and Lun-ji, WANG (2021) "Preservation effects of oridonin/chitosan composite film on chilled chicken breast meat," Food and Machinery: Vol. 37: Iss. 3, Article 24.
DOI: 10.13652/j.issn.1003-5788.2021.03.024
Available at: https://www.ifoodmm.cn/journal/vol37/iss3/24

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