Effect of chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract on cold storage of chilled pork

文献类型： 外文期刊

第一作者： Lv, Yifei

作者： Lv, Yifei;Deng, Yuzhen;Wang, Mingru;Li, Cuiping;Yang, Xiaoxi;Lang, Yumiao;Xie, Peng;Sun, Baozhong

作者机构：

关键词： Clove ethanol extract; Chitosan; Edible coating; Antioxidant; Meat preservation

期刊名称：MEAT SCIENCE （ 影响因子：7.1； 五年影响因子：6.6 ）

ISSN： 0309-1740

年卷期： 2023 年 204 卷

页码：

收录情况： SCI

摘要： Meat safety and quality are the main concerns of consumers in the present food market. Chitosan-gelatin edible coatings containing nano-encapsulated clove ethanol extracts (CNPs), designated as CHI-GEL-CNPs, on the quality preservation of chilled pork were studied. Results showed that the mean particle diameters of CNPs were 346.15 +/- 37.30 nm. Nano-modification improved the antibacterial activity of free clove ethanol extract. The increasing rate order of TVB-N and TBARS was CHI-GEL-CNPs < CHI-GEL-Clove < CHI-GEL < CHI < CON group. The CHI-GEL-CNPs coating inhibited the elevation of pH and total viable count (TVC) of chilled pork. The TVB-N and TVC values demonstrated that the CHI-GEL-CNPs coating effectively extended the shelf life of chilled pork up to 13 days. In addition, the sensory properties of CHI-GEL-CNPs chilled pork loins were superior to that of control samples. Therefore, the developed CHI-GEL-CNPs coatings have great promise as a nanocomposite for meat preservation.

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