EFFECT OF CHITOSAN COATING INCORPORATED WITH GREEN PROPOLIS EXTRACT ON PORK MEAT DURING REFRIGERATED STORAGE

Introduction: Coatings play an important role in increasing the shelf-life of foods and have the potential to minimize post-harvest losses. Objective: This study aimed to improve the quality of the pork meat (pork cuts) using edible coatings of chitosan (Ch) and green propolis extract (GPE). Methods: Ch + GPE concentrations were determined using a central composite rotational design (CCRD) 22 with four axial trials and three replications, totaling 11 treatments. The coated pork chop samples were kept refrigerated at 4 °C for 15 d, and the pH, lipid oxidation, and psychrotrophic bacteria count were monitored. Results: The samples of pork chops coated with Ch + GPE in most treatments showed microbial reduction, antioxidant action, and pH below 6.4. Conclusion: The shelf-life of the pork chops has been increased by at least 12 d compared to the control samples.