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Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork Meat

Authors
  • Gallego, Marta1
  • Arnal, Milagros1,
  • Talens, Pau
  • Toldrá, Fidel1
  • Mora, Leticia1
  • 1 (F.T.)
Type
Published Article
Journal
Polymers
Publisher
MDPI AG
Publication Date
May 02, 2020
Volume
12
Issue
5
Identifiers
DOI: 10.3390/polym12051032
PMID: 32370120
PMCID: PMC7284921
Source
PubMed Central
Keywords
Disciplines
  • Article
License
Green

Abstract

The use of edible biopolymers and natural additives obtained from food processing by-products is a sustainable strategy for food packaging applications. Gelatin is a biopolymer with great potential as a coating due to its low cost, high availability, and technological and functional properties. Among them, gelatin can be used as a carrier of bioactive compounds such as antioxidants, which can retard oxidation processes and thus extend the shelf-life of highly-perishable products. This study evaluated the effect of gelatin coating enriched with antioxidant tomato by-products hydrolysate (TBPH) on the quality of pork meat during cold storage. Results showed that TBPH obtained from Alcalase hydrolysis presented antioxidant activity with good stability against cooking. Additionally, chromatographic and mass spectrometry techniques, as well as in silico analysis, were used for the peptidomic characterisation of TBPH. The application of enriched gelatin coating on meat led to some physicochemical changes including increased weight loss and colour differences; however, the pH and water activity, which control meat spoilage, were maintained during storage. Moreover, coating prevented lipid oxidation of meat, and enriched-coated meat presented high antioxidant activity after cooking. These results suggest the positive role of gelatin coating enriched with TBPH in extending the shelf-life of meat during storage.

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