Assessment of chitosan nanoemulsion loading with perillaldehyde on the quality characteristics and microbial diversity of beef slices during refrigeration storage
文献类型： 外文期刊
第一作者： Zhao, Shengming
作者： Zhao, Shengming;Zhao, Yanyan;Xiong, Guoyuan;Wu, Jingyao;Wang, Xinkun;Peng, Lizeng;Wu, Jingyao;Li, Mengke;Zhao, Shengming;Zhao, Yanyan;Xiong, Guoyuan
作者机构：
关键词： Beef; Chitosan; Nanoemulsion; Perillaldehyde; Storage
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 29 卷
页码：
收录情况： SCI
摘要： This study investigated the effect of a chitosan nanoemulsion enriched with perillaldehyde on the preservation quality and microbial community composition of fresh refrigerated beef. After 15 days of storage, the perillaldehyde incorporation in the chitosan nanoemulsions (PA-CS) group exhibited the lowest pH (6.61), cooking loss (34.88 %), thiobarbituric acid reactive substances (TBARS, 0.86 mg MDA/kg), and total carbonyl content (1.47 nmol/mg protein). The total volatile base nitrogen (TVB-N) and total viable counts (TVC) of the PA-CS group on day 15 were 15.85 mg/100 g and 5.69 CFU/g, respectively, which just slightly exceeding the regulatory standards for fresh meat. The PA-CS group effectively maintained color stability, slowed the texture deterioration, and decreased the transformation of immobilized water to free water in refrigerated beef. Furthermore, high-throughput sequencing indicated that PA-CS coating significantly affected the bacterial community composition. In conclusion, chitosan nanoemulsions incorporated with perillaldehyde are a promising method for beef preservation.
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