Quality attributes of minced pork wrapped with catechin–lysozyme incorporated gelatin film

• Active gelatin film incorporated with catechin–lysozyme was developed.
• Less weight loss, decoloration, and decreased TBARS were observed with developed film.
• The sample wrapped with the CLGF lowered the total plate count, yeast, and mold than those observed in the PVC film.
• Applying the developed film could maintain the qualities and prolong shelf-life of minced pork.

The objective of this study was to monitor and compare the quality of minced pork when wrapped with catechin–lysozyme incorporated gelatin film (CLGF) and commercial film (polyvinyl chloride; PVC) during refrigerated storage (7 days at 4 °C). The PVC showed greater mechanical properties [TS: 59.55 MPa and EAB: 241.94 (%)] than the CLGF but less thickness [0.0103 mm], water vapor permeability [2.61 × 10−6 g mm h−1 cm−2 Pa−1], and film solubility [1.78%]. The physical, chemical and microbiological qualities of minced pork wrapped with CLGF or PVC were compared. Changes in the qualities of minced pork were determined throughout the storage. It was found that sample wrapped with CLGF showed less weight loss (1.20–2.92%), less decoloration (CLGF–PVC; L* = 50.04–53.86, a* = 4.60–3.13, b* = 7.30–11.17), and decreased TBARS (1.29–1.57 mg malonaldehyde/kg sample) compared to that wrapped in the PVC. Microbial growth rates in the sample wrapped with the CLGF (total plate count 4.15 log CFU/g; yeast and mold 2.99 log CFU/g) were lower than those observed in the PVC film. Successful inhibition of lipid oxidation and microbial growth in the refrigerated minced pork was possible with CLGF. The catechin–lysozyme incorporated gelatin film could maintain the quality of minced pork and thus prolong its shelf-life.

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