Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty

Physicochemical, microbiological and sensorial qualities of cooked pork patty coated with pectin-based material containing green tea leaf extract powder were studied. Cooked pork patties were separated into three groups; uncoated control (C), coated with pectin-based materials (CP), and coated with pectin-based materials containing 0.5% green tea powder (CGP). The prepared patties were irradiated at 0 and 3 kGy using cobalt-60 gamma rays. Lipid oxidation, free radical scavenging effects, moisture content, total plate count, and sensory properties were evaluated during storage for 14 days at 10 °C. Lipid oxidation decreased (p ⩽ 0.05) and radical scavenging (p ⩽ 0.05) increased in the pork patties in CGP or CP relative to those of the controls when vacuum packaged. Coated patties contained higher moisture contents than the controls in both air- and vacuum packagings. The numbers of total aerobic bacteria were significantly reduced by the coating treatments as well as by irradiation. No difference were detected in sensory characteristics due to gamma irradiation or coating treatments.