College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Int J Biol Macromol. 2024 Oct;278(Pt 2):134824. doi: 10.1016/j.ijbiomac.2024.134824. Epub 2024 Aug 21.
Chilled pork retains most of its nutrients but is prone to deterioration during the production-to-consumption process. To address this issue this study aimed to develop zein-Arabic gum composite nanoparticles loaded with oregano essential oil (ZAG-OEO) and incorporate them into sodium alginate films to enhance the freshness and shelf life of chilled pork. Sodium alginate, known for its excellent film-forming properties, was selected as the matrix to prepare ZAG-OEO-containing sodium alginate films (SA-ZAG-OEO). The results revealed that the tensile strength and elongation at break of the prepared films were 47.73 ± 2.15 MPa and 6.27 ± 0.21 %, respectively, at a 2.5 % nanoparticle concentration. The water contact angle of the films incorporating nanoparticles reached 81.5 ± 1.95°. The incorporation of nanoparticles enhanced the thermal stability and antibacterial activity of the films. The prepared films were utilized for the storage of chilled pork, and the quality changes were analyzed. The results demonstrate that SA-ZAG-OEO films inhibit microbial growth and lipid oxidation, thereby delaying pork spoilage. This study offers new insights into extending the shelf life of chilled pork and developing advanced meat preservation methods for the future development of the meat industry.
冷却猪肉保留了大部分营养成分，但在生产到消费过程中容易变质。为了解决这个问题，本研究旨在开发负载牛至精油的玉米醇溶蛋白-阿拉伯胶复合纳米粒（ZAG-OEO），并将其掺入海藻酸钠膜中，以提高冷却猪肉的新鲜度和保质期。海藻酸钠因其优良的成膜性能而被选为基质，以制备含有 ZAG-OEO 的海藻酸钠膜（SA-ZAG-OEO）。结果表明，在纳米粒子浓度为 2.5%时，所制备的膜的拉伸强度和断裂伸长率分别为 47.73±2.15 MPa 和 6.27±0.21%。纳米粒子复合膜的水接触角达到 81.5±1.95°。纳米粒子的掺入提高了膜的热稳定性和抗菌活性。所制备的膜用于冷却猪肉的贮藏，并对其质量变化进行了分析。结果表明，SA-ZAG-OEO 膜抑制了微生物的生长和脂质的氧化，从而延缓了猪肉的变质。本研究为延长冷却猪肉的保质期和开发先进的肉类保鲜方法提供了新的思路，为肉类工业的未来发展奠定了基础。
