为明确丁香精油-壳聚糖纳米微胶囊对生鲜调理肉品质的影响,利用0.1%、0.5%(质量分数,下同)丁香精油及丁香精油-壳聚糖纳米微胶囊处理生鲜调理肉,测定其在4 ℃冷藏期间理化、微生物、感官、挥发性成分等指标的变化。结果表明,从贮藏4~6 d开始,0.1%、0.5%丁香精油及其微胶囊组挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、菌落总数、pH值、硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)值、汁液流失率显著低于对照组(P<0.05),感官评分高于对照组(P<0.05)。其中,精油与微胶囊用量相同时,微胶囊组保鲜效果好于游离精油组。0.5%丁香精油-壳聚糖纳米微胶囊的保鲜效果最好,贮藏10 d时,0.5%丁香精油-壳聚糖纳米微胶囊组TVB-N含量为15.07 mg/100 g、菌落总数6.08 lg CFU/g、pH值为6.42、TBARS值为0.47 mg/kg,汁液流失率分别比对照组低2.26个百分点,达到新鲜肉腐败阈值或次鲜肉标准,生鲜调理肉保鲜期与对照组相比延长约4 d。超快速气相色谱电子鼻结合主成分分析表明,直接添加精油会对生鲜调理肉的气味产生影响,而添加微胶囊影响不显著,贮藏10 d时处理组被划分为精油微囊处理区、精油处理区和对照区。0.5%丁香精油-壳聚糖纳米微胶囊降低了生鲜调理肉腐败性挥发物的产生,延缓了气味劣变。研究结果可为生鲜调理肉绿色防腐保鲜剂开发提供理论依据。
To clarify the effect of clove essential oil-chitosan nanomicrocapsule on the quality of freshly prepared meat during storage, 0.1% and 0.5% clove essential oil and clove essential oil-chitosan nanomicrocapsule were used to treat freshly prepared meat.Changes in physicochemical, microbiological, sensory, and volatile components during cold storage at 4 ℃ were measured.Results showed that, from 4-day to 6-day storage, the content of total volatile basic nitrogen (TVB-N), total bacterial count, pH value, thiobarbituric acid reactive substances (TBARS) value, and juice loss rate in the 0.1% and 0.5% clove essential oil groups and their microcapsule groups were significantly lower than those in the control group (P<0.05), while the sensory scores were higher than those in the control group (P<0.05).Among these, when the amount of essential oil and microcapsule was the same, the microcapsule group exhibited better preservation effects than the free essential oil group.The group with 0.5% clove essential oil-chitosan nanomicrocapsule showed the best preservation effect, with TVB-N content of 15.07 mg/100 g, total bacterial count of 6.08 lg CFU/g, pH value of 6.42, and TBARS value of 0.47 mg/kg at 10 days of storage.The juice loss rate was 2.26 percentage points lower than that of the control group.At this time, the freshly prepared meat reached the criteria for the spoilage threshold of fresh meat or sub-fresh meat, and its shelf life was extended by approximately 4 days compared to the control group.The results of ultra-fast gas chromatography electronic nose combined with principal component analysis (PCA) showed that the direct addition of essential oil had an impact on the odor of freshly prepared meat, while the addition of microcapsules had no significant effect.The treatment groups were divided into essential oil microcapsule treatment area, essential oil treatment area, and control area at 10 days of storage.The 0.5% clove essential oil-chitosan nanomicrocapsule reduced the production of spoilage volatiles in freshly prepared meat and delayed odor deterioration.The results provide a theoretical basis for the development of green preservatives for freshly prepared meat.
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