Food and Fermentation Industries >

2024 , Vol. 50 >Issue 10: 187 - 196

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035203

Preservation effect of nutmeg essential oil/HP-β-CD inclusion complex on chilled pork

  • XI Xiaohui ,
  • HU Yuwen ,
  • ZHANG Shengyang ,
  • SONG Qianqian ,
  • HUANG Xuanyu ,
  • JIN Yizhi ,
  • LIU Aibing ,
  • LI Cheng ,
  • HU Bin
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  • (College of Food, Sichuan Agricultural University, Ya'an 625000, China)

Received date: 2023-02-19

  Revised date: 2023-03-21

  Online published: 2024-06-11

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Abstract

To study the fresh-keeping effect of nutmeg essential oil/hydroxypropyl-β-cyclodextrin (NEO/HP-β-CD) inclusion complex on chilled pork, the chilled pork was treated with different concentrations of NEO/HP-β-CD inclusion compound in combination with the soaking method, smear method, and non-woven fabric method.The indexes including total bacterial count, pH, volatile basic nitrogen, thiobarbituric acid value, texture, juice loss rate, color, and sensory indicators were measured every two days.Results showed that the non-woven fabric method containing 1% NEO/HP-β-CD inclusion complex could effectively reduce the total bacterial count, pH value, and volatile basic nitrogen content of chilled pork during storage, delay the deterioration of texture and color of pork, and improve sensory quality.Compared with the control group (6 days), the storage period of this group could be extended by 6 days.Therefore, the non-woven method containing 1% NEO/HP-β-CD inclusion complex has a good preservation effect on chilled pork.

Key words： nutmeg essential oil/hydroxypropyl-β-cyclodextrin inclusion complex; chilled pork; preservation effect; determination of indexes

Cite this article

XI Xiaohui , HU Yuwen , ZHANG Shengyang , SONG Qianqian , HUANG Xuanyu , JIN Yizhi , LIU Aibing , LI Cheng , HU Bin . Preservation effect of nutmeg essential oil/HP-β-CD inclusion complex on chilled pork[J]. Food and Fermentation Industries, 2024 , 50(10) : 187 -196 . DOI: 10.13995/j.cnki.11-1802/ts.035203

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