Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties

• The effect of CH-TP film on quality pork meat patties was investigated.
• A microbiological shelf-life extension of 6 days was achieved for CH-TP group.
• The TBARS and MetMb were inhibited by CH-TP film compared to CH and control group.
• CH-TP composite film could be a promising material as a packaging film.

The objective of this study was to investigate the effect of chitosan (CH) film incorporated with tea polyphenol (TP) on quality and shelf life of pork meat patties stored at 4 ± 1 °C for 12 days. The microbiological, physicochemical (pH, thiobarbituric acid-reactive substances (TBARS) values, and metmyoglobin (MetMb)), and sensory qualities were measured on all the samples. A microbiological shelf-life extension of 6 days was achieved for CH and CH-TP treatment groups when compared to the control group. Wrapping with CH-TP composite film tended to retard the increases in TBARS values and MetMb content. CH-TP composite film maintained acceptable sensory quality of pork meat patties throughout the storage. The results indicated that CH-TP composite film could be a promising material as a packaging film for extending the shelf life of pork meat patties.