The aim of this study was to prepare a safe and effective preservative for beef jerky. In this experiment, lemon seed oil was used as the core material, yeast cells and octenyl succinic anhydride esterified starch were used as the wall material to prepare lemon seed oil composite microcapsules by the double embedding method. The effect of the double-embedded microcapsules on the freshness of beef jerky was investigated by observation and analysis of the structure of the microcapsules and the storage of beef jerky. The results showed that the maximum oil loading of the double-embedded microcapsules was 193.003 mg/g; the surface was rough and the structure was intact; the infrared spectra showed that the double-embedded microcapsules formed new hydrogen bonds during the embedding process, which indicating that the double-embedding was successful. The thermal stability of the double-embedded microcapsules was improved as measured by differential scanning calorimetry. Compared with the conventional desiccant and blank groups, the double-embedded microcapsule group was able to significantly inhibit the volatile salt-based total nitrogen and thiobarbituric acid reactants of beef jerky (P<0.05) and delayed the decline of sensory quality. Therefore, lemon seed oil composite microcapsules are a good alternative to traditional desiccants for beef jerky and have greater potential for market development.
YANG Lihua
,
ZHANG Yongdong
,
LI Weizheng
,
HAN Ling
,
YU Qunli
,
HAN Mingshan
,
FENG Weiping
,
HAN Guangxing
. Preparation of lemon seed oil complex microcapsules and effect of preservation of beef jerky[J]. Food and Fermentation Industries, 2022
, 48(12)
: 105
-110
.
DOI: 10.13995/j.cnki.11-1802/ts.028666
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