Characterization of Fish Gelatin-Artemisia Sphaerocephala Krasch Gum Films Prepared by Adding Bamboo Leaf Flavonoids as an Active Substrate: Application in Chilled Pork Preservation

Abstract

This study utilized fish gelatin (FG) and Artemisia sphaerocephala Krasch gum (ASKG) as the film - forming matrices and bamboo leaf flavonoids (BLF) as the active substance to prepare an edible packaging film with antioxidant and antimicrobial properties using the casting method. The physicochemical features of fish gelatin/Artemisia sphaerocephala Krasch gum-bamboo leaf flavonoids (FA-BLF) composite films and their ability to preserve chilled pork in a 4℃ refrigerator were determined. The addition of BLF significantly enhanced the mechanical properties, barrier properties, thermal stability, antioxidant activity, and antimicrobial activity of the FA composite films (p < 0.05). BLF also cross - linked with FG and ASKG molecules, thereby improving the compactness and smoothness of the FA films. During chilled pork storage, compared to the control group, the prepared FA-BLF composite films did not cause a rapid increase in the pH, TVB-N value, and TBARS value of the chilled meat. Moreover, they are more effective in inhibiting the growth and multiplication of microorganisms in chilled pork. In conclusion, the use of FA-BLF composite films prolonged the shelf life of chilled pork from 6 days to 12 days. Therefore, FA-BLF composite films are expected to be applied as active packaging films for meat preservation.

Keywords: Bamboo leaf flavonoids, Fish gelatin-Artemisia sphaerocephala Krasch gum films, Chilled pork, Freshness preservation