Effect of nanoemulsion loading a mixture of clove essential oil and carboxymethyl chitosan‐coated ε‐polylysine on the preservation of donkey meat during refrigerated storage
2021
Zixiang, Wei | Jingjing, Zhang | Huachen, Zhang | Ning, Zhang | Ruiyan, Zhang | Lanjie, Li | Guiqin, Liu
The objective of this research was to investigate the effects of clove essential oil, the carboxymethyl chitosan‐coated ε‐polylysine (ε‐PL) nanoemulsion (Nano‐CEO‐ε‐PL‐CMC) on the shelf‐life, and the quality characteristics of donkey meat during refrigerated storage. The physicochemical, microbiota, and sensory properties of donkey meat were regularly monitored. The results indicated that Nano‐CEO‐ε‐PL‐CMC was stable with the smallest particle size. Furthermore, we found that Nano‐CEO‐ε‐PL‐CMC had a significant preservation effect on refrigerated donkey meat by maintaining the stability of pH value, inhibiting the proliferation of microorganisms (p < .05), and sharply reducing the oxidation of fat and protein (p < .05) during the storage period. Interestingly, the flesh color measurement and texture analysis revealed that the application of Nano‐CEO‐ε‐PL‐CMC could effectively reduce the color change, and delay the decline of springiness and cohesiveness of refrigerated donkey meat. Our findings suggested that Nano‐CEO‐ε‐PL‐CMC has great potential in the preservation of donkey meat during refrigerated storage. NOVELTY IMPACT STATEMENT: In the present study, a novel nano‐dispersion system with good stability was successfully developed by incorporating the ε‐PL into clove essential oil nanoemulsion. The nanoemulsion film containing clove essential oil and ε‐PL (Nano‐CEO‐ε‐PL‐CMC) has a significant preservation effect on refrigerated donkey meat by inhibiting the proliferation of microorganisms and reducing the oxidation of fat and protein (p < .05).
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