Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, People's Republic of China.
Institute of Animal Science, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100080, People's Republic of China.
Meat Sci. 2023 Oct;204:109288. doi: 10.1016/j.meatsci.2023.109288. Epub 2023 Jul 25.
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.
在当前的食品市场中，肉类的安全和质量是消费者主要关注的问题。本研究旨在探讨壳聚糖-明胶可食用涂层中包埋纳米丁香乙醇提取物（CNPs）（命名为 CHI-GEL-CNPs）对冷藏猪肉品质的保持作用。结果表明，CNPs 的平均粒径为 346.15±37.30nm。纳米改性提高了游离丁香乙醇提取物的抗菌活性。TVB-N 和 TBARS 的增加率顺序为 CHI-GEL-CNPs < CHI-GEL-Clove < CHI-GEL < CHI < CON 组。CHI-GEL-CNPs 涂层抑制了冷藏猪肉 pH 值和总活菌数（TVC）的升高。TVB-N 和 TVC 值表明，CHI-GEL-CNPs 涂层可有效延长冷藏猪肉的保质期至 13 天。此外，CHI-GEL-CNPs 冷藏猪里脊肉的感官特性优于对照样品。因此，开发的 CHI-GEL-CNPs 涂层作为一种用于肉类保鲜的纳米复合材料具有很大的应用前景。
