Emirates Journal of Food and Agriculture 36: 1-5, doi: 10.3897/ejfa.2024.122768
Preservative effect of tea polyphenols and hydrogen peroxide on quality of chilled meat
expand article infoWenming Xing, Wenli Liu§, Huamin Li§, Shaohua Xing§
‡ Ludong University, Yantai, China§ Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai, China
Open Access
Abstract
The aim of this study was to research the effect of different preservatives on quality and shelf life of fresh chilled meat stored at 4 °C for 12 days. This study used tea polyphenols (0.2%) and hydrogen peroxide (1.27 g/L) to treat chilled pork and measured its pH, TVB-N, TBARS, the total viable bacteria count (TVC) and sensory score. The results showed that the treatments with tea polyphenols and hydrogen peroxide significantly (p < 0.05) inhibited the growth of TVC on fresh chilled pork. The TVC of sample treated with tea polyphenols and hydrogen peroxide increased from initial value 3.2 to 6.0 log CFU/g after 10 and 12 days, respectively. It was also found in pH, TVB-N, TBARS and sensory measurement that the tea polyphenols and hydrogen peroxide treatment could extend the storage period of chilled meat as well as hydrogen peroxide was slightly better than tea polyphenols. It could be suggested that both tea polyphenols and hydrogen peroxide treatment has great potential to extend the shelf life of fresh chilled pork.
Keywords
pork, preservative, TVC, shelf life