Application of chitosan-quercetin nanocomposite films in extending the shelf life of refrigerated pork patties

Abstract

The objective of this study was to evaluate the effect of chitosan (CS) nanocomposite films incorporated with quercetin (3 wt.%) as a natural crosslinking agent on the quality and shelf life of pork meat patties stored at 4±1 °C. Microbiological, physicochemical (pH, thiobarbituric acid-reactive substances [TBARS], and tyrosine values), and sensory parameters were assessed throughout the storage period. The application of CS-quercetin nanocomposite films significantly retarded the increase in TBARS and tyrosine values, indicating reduced lipid oxidation and proteolysis. An average shelf life extension of four days was observed in the CS-quercetin-treated group compared to the control. Furthermore, the CS-quercetin films maintained acceptable sensory qualities of the pork patties during storage. These findings suggest that chitosan nanocomposite films crosslinked with quercetin can serve as an effective bioactive packaging material for extending the shelf life and preserving the quality of pork meat products.