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2018 | 101 | 108-119
Article title

The application of melanin modified gelatin coatings for packaging and the oxidative stability of pork lard

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The influence of gelatin coatings modified with fungal melanin on pork lard oxidative stability was studied. The lard was coated with gelatin coatings containing 0.1%; 0.5%; 1% of fungal melanin and control gelatin coating devoid of melanin. The peroxide values (POV), iodine values (IV) and acid values (AV) were studied after 7, 14 and 21 days storage in controlled conditions. Lard covered with modified coatings had lowered oxidative rancidity. Hence, modified coatings containing fungal melanin can be use effectively for the prevention of lard oxidation.
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  • Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, 35 Janickiego Str., Szczecin 71-270, Poland
  • Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, 35 Janickiego Str., Szczecin 71-270, Poland
  • Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, 35 Janickiego Str., Szczecin 71-270, Poland
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