Title : Cinnamaldehyde essential oil combined with vacuum packaging: Synergistic preservation effect on pork hind leg meat stored at 4℃
Abstract:
Background: Pork hind leg meat is highly perishable due to microbial proliferation and quality deterioration during 4°C chilled storages. Traditional preservation methods have safety or texture drawbacks, making natural essential oils combined with packaging technologies a research focus.
Methods: Four treatment groups were established: Conventional Plastic Packaging (CP), CP+1.2% Cinnamon Essential Oil (CEO), Vacuum Packaging (VP), and VP+1.2% CEO. Quality indicators (colour: L*/a*/b*; drip loss; pH) and microbial indicators (TVB-N, Total Viable Count (TVC), coliforms) were measured on storage Days 3, 6, and 9.
Results: The VP+CEO group showed the optimal performance (p<0.05): Maintained the highest L* (brightness) and a* (redness) values, lowest b* (yellowness) value; stabilized pH; reduced TVB-N content (<12.71 mg/100g on Day 9); and inhibited TVC and coliform growth. VP increased drip loss but was alleviated by CEO in the early stage (Day 3).
Conclusions: The synergistic effect of VP and CEO comprehensively improves the quality and safety of chilled pork hind leg meat, providing a theoretical basis for the industrial application of natural preservation technology.
