Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage

Abstract

Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substance (TBARS) values, and microbial populations were determined during storage at 4℃ for 14 d. The color of pork patties treated with procyanidin showed lower lightness and higher redness values than untreated controls, and procyanidin treatment reduced pH values significantly (p<0.05). VBN values decreased significantly (p<0.05) with the 0.3% procyanidin treatment and increased significantly (p<0.05) during storage. TBARS values were markedly lower in procyanidin-treated meat than in the untreated control. In addition, procyanidin suppressed total bacterial colony and Escherichia coli counts significantly (p<0.05) relative to the control samples. Our findings suggest that procyanidin could be used as a food preservative in pork patties due to its natural antioxidation and antimicrobial activities, and that it may contribute to an improved healthy diet.

Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage

“…The VBN values increased significantly ( p <0.05) in both procyanidin-treated and procyanidin-untreated meat during storage. The shelf life in pork can be improved by the addition of procyanidin ( Jeong et al ., 2015 ). The VBN content has a tendency to increase due to amino acid decarboxylase for microbiological effect along with an increase in the storage period ( Jung et al ., 2010 ).…”

Exploring the potential of ume-derived proanthocyanidins: novel applications for blueberry preservation

“…Although PCs have been shown to act as natural food preservatives ( Jeong et al, 2015 ), the application of UPPP in natural food preservatives has not yet been investigated ( Jiang et al, 2022 ). Fresh fruits and vegetables are very susceptible to microbial attack (e.g., foodborne pathogens) during preservation, leading to rapid spoilage and shortened shelf-life, so there is a great need for natural food preservatives with superior antimicrobial capacity, and according to existing reports, PCs have strong antimicrobial activity against S. aureus ( Jekabsone et al, 2019 ), which is in agreement with the present experimental results of the study.…”

Effect of hop (Humulus lupulus L.) inclusion in the diet for fattening lambs on animal performance, ruminal characteristics and meat quality

“…Antioxidants are food additives that inhibit lipid oxidation. Natural antioxidants have received growing attention due to increasing consumer concerns about the possible biological activity and harmful effects of a variety of commonly used synthetic additives on human health (Jeong, Seol, Seong, Park, & Kim, 2015).…”