Reduction of oxidative rancidification of fungal melanin-coated films in pork lard preservation in trading.

Abstract

Storage of meat has always been challenging due to its deterioration caused by oxidative rancidity and microbial activity, especially in trading. The melanin-coated film acts as a potent antioxidant, prevents the oxidation of fatty acids, and neutralizes the reactive oxygen species (ROS) helping to withstand or perpetuate the oxidative stress of meat. This study emphasizes the production of fungal melanin extracted from Curvularia lunata and the preparation of two different melanin film combinations of gelatin/melanin and agar/melanin at 0.1% and 0.5% formulation for rancidity stability of coated pork lard. Interpretations revealed the delayed rancidity in both peroxide and acid values with 5.76% in 0.5% agar-coated melanin up to the 11th day which was supported by arithmetical analysis showing p < 0.05 are statistically significant. Further, upon testing the brine shrimp assay for melanin toxicity, 7% were in a mortal state at 1000 µg/mL concentration, considered zero lethality. This result implies that modified coatings, particularly when trading meats, that include fungal melanin can effectively prevent the oxidation of pork lard.