Application of Gelatin Composite Coating in Pork Quality Preservation during Storage and Mechanism of Gelatin Composite Coating on Pork Flavor

Abstract

Gelatin coating is an effective way to prolong the shelf life of meat products. Aiming at solving the problem of flavor deterioration during the storage of pork at room temperature, pork coating technology was developed to preserve the pork at 25 °C, and the comprehensive sensory analysis of vision, touch, smell, and taste was used to study the effect of coating on preservation of pork flavor. Herein, uncoated (control) and coated pork samples (including gelatin coating and gelatin coating incorporated with ginger essential oil) were analyzed to investigate the integrity of pork periodically during storage at 25 °C for weight loss, color, texture (springiness, chewiness, cohesiveness, gumminess, and hardness), microstructure, odor (electronic nose), taste (electronic tongue), volatile flavor substance, and taste ingredients. The results suggested that ginger essential oil (GEO) gelatin coating and gelatin coating can effectively inhibit the loss of water dispersion and slow down the oxidation reaction, coating treatments could significantly (p < 0.05) retarded the weight loss of pork slices, with values of 20.19%, 15.95%, 13.12% for uncoated, gelatin coated, and GEO-gelatin coated samples during 24 h of storage, respectively. Compared with control group, the color, texture, smell, and taste evaluations demonstrated that coating treatments had improved sensory and texture attributes during the storage period. Furthermore, the comprehensive results from the physical property assays (especially the texture), morphological assay and volatile odor assays showed that the GEO-fish gelatin composite coating had better preservation effect on pork flavor than the fish gelatin coating. The study suggests that the gelatin composite coating could be developed as a prospective active packaging to preserve pork meat at room temperature.

Interaction mechanisms of edible film ingredients and their effects on food quality

“…It was shown that by adding garlic essential oil to gelatin-chitosan edible films, garlic molecules interact with gelatin-chitosan molecules to form hydrophobic interactions, replacing the intermolecular hydrogen bonding between gelatin-chitosan molecules ( Handayasari et al, 2019 ). Li et al, 2022 coated preserved fish meat with gelatin films and ginger essential oil-gelatin films respectively, the results showed that under the same conditions the ginger essential oil-gelatin coated group had significantly slower changes in fish weight loss rate, color, and other changes, the flavor was closer to that of fresh fish. The addition of essential oils to gelatin films enhanced the antibacterial and antioxidant properties of the films.…”

Effect of clove essential oil nanoemulsion on the properties of modified potato starch edible film and its effect as an edible coating on the shelf life of sponge cake

“…In this regard, it has been reported that the increase in surface roughness was attributed to the migration of oil droplets towards the film surface and the evaporation of essential oils during the film drying process [41]. Also, the heterogeneity of the film improves the antimicrobial properties of the film and helps the release of essential oils.…”

Fabrication and Properties of Anti-freezing Gelatin Hydrogels Based on a Deep Eutectic Solvent

“…Gelatin is a natural peptide mixture consisting of several amino acids . It has been widely used in food processing, green ecology, medical health, and other fields because of its advantages of good biocompatibility, biodegradability, and non-toxicity. − The gelatin hydrogels, which can easily be formed from their aqueous solutions when cooled to room temperature, have attracted a plenty of attention . However, hydrogels tend to freeze at subzero temperatures, which will cause the degradation of their performances and hence restrict the low-temperature applications. , Therefore, improving their anti-freezing properties is an important issue in hydrogels.…”