Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin

This study evaluates the effects of gelatin coating enriched with ethanolic propolis extract (PE) at 1%, 2% or 3% (w/v) on quality parameters pork meat during storage 2 °C. Physical (pH, weight loss, color) and chemical (percentage contents metmyoglobin (MetMb), along thiobarbituric acid reactive substances (TBARS)) were measured, microbiological (total aerobic plate count (TAPC)) analysis, as well consumer evaluation, was carried out every four days period twelve days. The results indicated that proposed treatments affected (p < 0.05) characteristics samples. high prevention physicochemical alterations maximum inhibition microorganisms obtained for samples stored in coatings containing PE. Additionally, despite a slight deterioration odor Day 4 P3 group, no negative changes overall acceptability P2 groups compared to uncoated observed. indicate significant role incorporation into packaging extend shelf life pork.