Effect of Seaweed Polyphenol-Polysaccharide Composite Freshness Coating on the Storage Quality of Pork Patties

In order to improve the edible quality of pork patties during storage, this experiment employed different types of polysaccharides (konjac glucomannan, soybean polysaccharide, and purple yam polysaccharide) as film-forming matrices, with glycerol as a plasticizer. Seaweed polyphenols were added to prepare a composite preservation coating solution. The coating solution was applied to the pork patties using an immersion method. Various indicators, such as total viable count, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS), were measured after refrigerating the pork patties at 4±1 ℃. The study aimed to investigate the effect of seaweed polyphenol-polysaccharide composite preservation coating on the storage quality of pork patties. The results showed that after 7 days of storage, compared with the untreated group, the composite coatings of konjac glucomannan, soybean polysaccharide, and purple yam polysaccharide reduced the total viable count by 24.65%, 30.41%, and 35.02%, respectively. The TVB-N values decreased by 26.90%, 33.40%, and 44.68%, respectively, while the TBARS values decreased by 22.94%, 29.44%, and 38.10%, respectively. The pH values decreased by 4.38%, 5.14%, and 6.19%, respectively. Additionally, there were significant improvements (P<0.05) in moisture content, texture, color, and sensory scores. Thus, it could be concluded that seaweed polyphenol-polysaccharide composite preservation coatings effectively delay the deterioration of pork patties quality. Among them, the seaweed polyphenol-purple yam polysaccharide composite coating exhibited the best preservation effect on pork patties. This study provides new insights into the preservation and storage of pork patties, while also serving as a theoretical reference for the development and utilization of seaweed polyphenols in food.