Effects of cinnamon essential oil Pickering emulsion on the quality of refrigerated Hairtail (Trichiurus haumela).

The preservation of hairtail (Trichiurus haumela) under refrigerated conditions is notably difficult, as it is highly prone to spoilage caused by microbial activity and protein oxidation. This study investigated the effectiveness of a novel Zein-AG-CBO Pickering emulsion, enriched with cinnamon bark oil, in enhancing the shelf life and quality of hairtail. The emulsions, with different concentrations from 0MIC to 2MIC, were applied to evaluate its preservative effect on the hairtail in terms of physicochemical, microbiological and myofibrillar proteins over a 10-day storage period at 4 °C. The preservation effect on the hairtail was reflected through evaluations of total volatile basic nitrogen (TVB-N), water holding capacity (WHC), total bacterial count (TVC) and other parameters. Additionally, the impact of the Zein-AG-CBO Pickering emulsion on hairtail myofibrillar proteins was assessed primarily through measurements of total protein content, protein particle size, Ca-ATPase activity, sulfhydryl content, carbonyl content, and surface hydrophobicity. Results indicated that the emulsion could prolong the shelf life of hairtail from 6 days to 10 days at 4 °C by retarding the microbial growth and protein degradation. The highest concentration (2MIC) was particularly effective, showing superior retention of sensory attributes, markedly lower levels of TVB-N and microbial counts, more protective effect on hairtail myofibrillar proteins during storage, compared to lower concentrations and the control counterpart. The findings suggested that the Zein-AG-CBO Pickering emulsion is a promising natural preservative that effectively maintained the quality and extended the shelf life of hairtail, offering excellent alternative for the seafood.