Impact of packaging methods coupled with high barrier packaging loaded with TiO2 on the preservation of chilled pork

Xiaoyu Chai1,2, Dequan Zhang2,3, Yuqian Xu2, Xin Li2, Zhisheng Zhang1, Chengli Hou2,3, Weili Rao1,*, Debao Wang2,3,*
Author Information & Copyright
1College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China, Baoding 071000, China.
2Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Minist, Beijing 100193, China.
3Institute of Agricultural Product Processing and Nutritional Health, Chinese Academy of Agricultural Sciences (Cangzhou), Cangzhou 061019, China, Cangzhou 061019, China.
*Corresponding Author: Weili Rao. E-mail:
*Corresponding Author: Debao Wang. E-mail:

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 03, 2024 ; Revised: Jun 21, 2024 ; Accepted: Jun 24, 2024

Published Online: Jul 10, 2024


This study investigated the impact of packaging methods coupled with high barrier packaging loaded with titanium dioxide (TiO2) on the quality of chilled pork. The experiment consisted of three treatment groups: air packaging (AP), vacuum packaging (VP), and vacuum antibacterial packaging (VAP). Changes in total viable count (TVC), pH value, total volatile basic nitrogen (TVB-N) value, sensory attributes, and water holding capacity of pork were analyzed at 0, 3, 6, 9, and 12 d. TVC of the VAP group was 5.85 Log CFU/g at 12 d, which was lower than that of AP (6.95 Log CFU/g) and VP (5.93 Log CFU/g). The antibacterial film incorporating TiO2 effectively inhibited microorganism growth. The VAP group exhibited the lowest pH value and TVB-N value among all the treatment groups at this time. The findings demonstrated that the application of VAP effectively preserved the sensory attributes of pork, the hardness, cohesiveness and adhesiveness of pork in VAP group were significantly superior than those in AP group (P < 0.05), but not significantly compared with VP group. On the 12 d, the a* value of pork in VAP group was significantly higher (P < 0.05). This exhibited that VAP could effectively maintain the freshness of chilled pork and extend the shelf life for 3 d compared to the AP group. These findings provide empirical evidence to support the practical implementation of TiO2-loaded packaging film in the food industry.

Keywords: pork; packaging; preservation; meat properties