Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China.
Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China.
Meat Sci. 2023 Feb;196:109029. doi: 10.1016/j.meatsci.2022.109029. Epub 2022 Nov 8.
The potential of chitosan nanoparticles (CHNPs) for improving the quality stability of pork patties under freeze-thaw (F-T) cycles was studied. Chitosan nanoparticles were successfully produced by the ionotropic gelation method. Pork patties were incorporated with 0%, 0.5% chitosan, 1% chitosan, 0.5% CHNPs, and 1% CHNPs and then subjected to repeated F-T cycles. Results showed that CHNPs were able to inhibit lipid and protein oxidation with a significant decrease in the lipid malondialdehyde and protein carbonyl formation in the patties after seven F-T cycles. Low-field nuclear magnetic resonance (LF-NMR) results indicated that CHNPs effectively restrained water mobility of samples. In addition, CHNPs exhibited a distinguishable improvement in the textural properties and water holding capacity in the stored patties during F-T cycles. Thus, CHNPs could be used as a natural ingredient to protect frozen patties from quality degradation caused by temperature fluctuations.
壳聚糖纳米粒子（CHNPs）在改善冻融（F-T）循环下猪肉饼质量稳定性方面具有潜力。通过离子凝胶法成功制备了壳聚糖纳米粒子。将 0%、0.5%壳聚糖、1%壳聚糖、0.5%CHNPs 和 1%CHNPs 掺入猪肉饼中，然后进行重复 F-T 循环。结果表明，CHNPs 能够抑制脂质和蛋白质氧化，在经过七个 F-T 循环后，饼中的脂质丙二醛和蛋白质羰基形成明显减少。低场核磁共振（LF-NMR）结果表明，CHNPs 有效地抑制了样品的水分迁移。此外，CHNPs 在 F-T 循环中显著改善了储存肉饼的质构特性和持水能力。因此，CHNPs 可以用作天然成分来保护冷冻肉饼免受温度波动引起的质量下降。
