Effects of Pea Protein-Based Edible Film on the Shelf-Life of Pork Loin Coated with Cricket Powder

Meat is easily spoiled due to high protein and water content. Therefore, this experiment evaluated the effects of pea protein-based (PP) edible film on the shelf-life of pork loin coated with cricket powder. Pork loin portions coated with 2% CP were packed under six edible film treatments- 1) control, 2) PVC, 3) GG (0% PP), 4) 1% PP, 5) 3% PP, and 6) 5% PP. Each treatment was prepared and stored at 3°C for 9 days. All treatments were evaluated for physicochemical (pH, water activity, moisture, ash content, color, and lipid oxidation) and microbiological analysis (AH, Staphylococcus spp., E. coli, Enterobacteriaceae, and Salmonella spp.). The results showed that treatment packed with 5% PP had the lowest (p<0.05) moisture content at 65.46%, and the highest ash content at 1.41% on day 9. Treatments coated with CP and packed with PP edible films had significantly (p<0.05) lower L*, higher a* and b* values. On day 5, samples packed with GG had the lowest AH of 3.56 log CFU/g on day 1 and 6.25 log CFU/g. No E. coli, Enterobacteriaceae, and Salmonella spp. were observed during 9-day storage. In both experiments, samples with 2% CP and packed with pea protein-based edible films increased redness values, decreased lipid oxidation, and decreased aerobic heterotrophs counts compared to the control treatment. Thus, our results suggest that the combination of adding cricket powder and packed with pea protein-based edible film can be used as a biodegradable material to promote sustainability, enhance meat color, decrease undesirable microorganism growth, and prolong shelf-life of pork loin.