Effect of a Konjac glucomannan/chitosan antibacterial composite membrane microencapsulated with oregano essential oil on the quality of chilled pork

Abstract

The aim of this study is to develop a new type of cold pork cling film. In this study, konjac glucomannan (KGM)/chitosan (CTS) antibacterial films with different microcapsule contents (0%, 2%, 4%, 6%, 8%, 10%) were prepared, and their microstructure, physical properties and fresh-keeping properties were studied. The microstructure shows that microcapsules have a significant effect on the morphology and structure of the film matrix. The infrared spectrum analysis showed that the microcapsules interacted with the membrane matrix to form hydrogen bonds. The analysis of antibacterial property showed that the addition of microcapsules increased the antibacterial property of KGM/CTS antibacterial membrane. Among them, the KGM/CTS membrane has the best performance after adding 10% microcapsules. In addition, the membrane based on KGM/CTS is adopted, and 10% microcapsules are added for the packaging of chilled pork. The results showed that the freshness of cold fresh pork packed with 10% microcapsule film was the best, and GC-MS analysis showed that the pork packed with 10% microcapsule film could maximally inhibit flavor fission of pork.

Keywords

• Antibacterial composite membrane
• Oregano essential oil
• Microcapsule
• Flavor
• Chilled pork