Cold fresh pork refers to cold meat that has been processed, stored, transported and sold at a temperature of 0~4 °C within 24 hours after the slaughter of the pig. Cold and fresh pork is highly prone to spoilage due to its high water content and rich protein content. In order to extend the shelf life of chilled pork, adding natural preservatives to preserve pork is an effective preservation method.
Galla Chinensis is a traditional Chinese herbal medicine. It is a worm that is formed by the gallnut mites parasitic on the lacquer tree, the gluten or the red gluten, which contains up to 70% hydrolyzable tannin. Galla Chinensis has strong antiviral, antibacterial, antitumor, anti-oxidant and astringent effects, and has a wide range of applications in Chinese herbal medicines. In terms of bacteriostatic and antioxidant activities, the gallic acid methanol extract has an inhibitory effect on Vibrio parahaemolyticus and Listeria (a common two species of marine spoilage bacteria). Galla ***, ethyl acetate, ethanol and water extracts have inhibitory effects. Galla chinensis, ethyl acetate, ethanol and water extract have strong antioxidant activity, and have strong inhibitory effects on Salmonella, Escherichia coli, Bacillus subtilis, Bacillus cereus and Shigella. Galla Chinensis has obvious inhibitory effects on Staphylococcus aureus, Escherichia coli, Salmonella and other food spoilage bacteria, and its effect is significantly stronger than sodium benzoate and potassium sorbate.
As a natural antibacterial and antioxidant, Galla has the potential to be applied to the preservation of chilled pork. The natural product combined with the film preservation technology is an environmentally friendly preservation method and is widely used in food insurance. In this paper, the water extract of Galla Chinensis was selected and added to the konjac glucomannan solution of the film-forming horn to prepare the fresh-keeping coating liquid, and the coating insurance of chilled pork was studied. The antibacterial and antioxidative properties of the aqueous extract of Galla Chinensis and the effects of the gallnut aqueous extract/konjac glucomannan coating solution on the total number of colonies, thiobarbituric acid value, pH and color in chilled pork were determined.
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