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Effects of sodium alginate active films containing different lotus rhizome root powders on physicochemical properties and shelf-life of pork patties |
Zhuang zhuang Qiu1 
, Koo Bok Chin2,*
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1School of Public Health, Jining Medical University, Jining, China
2Department of Animal Science, Chonnam National University, Gwangju, Korea |
Correspondence:
Koo Bok Chin, Tel: +82-62-530-2121, Email: kbchin@chonnam.ac.kr
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Received: 13 January 2025 • Revised: 17 February 2025 • Accepted: 20 March 2025 |
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| Abstract |
Objective
This study was done to investigate the film properties and antioxidant activities of sodium alginate films (SAFs) added with different levels (0.5, 1, and 2%) of oven-dried (100C) lotus rhizome root powder (ODLRRP).
Methods
After pork patties were wrapped with different SAFs, the physiochemical properties and antimicrobial and antioxidant activities of pork patties were determined. Results: SAFs containing ODLRRP decreased the pH, lightness, and equilibrium water content but increased the redness, yellowness, transparency, moisture content, and antioxidant activities. SAFs containing ODLRRP increased the color values, but lightness, 2-thiobarbituric acid-reactive substances (TBARS), microbial counts, and water content decreased. In pork patties wrapped with SAFs containing ODLRRP at levels greater than 1% ODLRRP, the lightness, volatile basic nitrogen, and total bacterial counts decreased, whereas yellowness increased.
Conclusion
These results indicated that pork patties wrapped with SAFs containing more than 1% ODLRRP could inhibit microbial growth and reduce protein denaturation.
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| Keywords:
Sodium alginate active film; lotus rhizome root powder; physicochemical properties; shelf-life; pork patty |
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