丁香精油纳米胶囊对冷藏调理猪肉饼品质的影响

Effect of Clove Essential Oil Nanocapsules on Quality of Refrigerated Prepared Pork Patties

本实验采用离子凝胶法,以壳聚糖为壁材制备丁香精油纳米胶囊,主要研究了丁香精油纳米胶囊的物理特性及其对调理猪肉饼(4±1)℃冷藏期间菌落总数、脂肪氧化、色泽、pH值、高铁肌红蛋白质量分数以及感官品质的影响。结果表明:丁香精油纳米胶囊的平均粒径为254.7 nm,ζ-电势为35.4 mV,多分散指数为0.33;精油的释放曲线呈现初始的快速增加阶段,随后累积释放率缓慢增加,直到108 h才停止释放;丁香精油可以抑制猪肉饼脂质氧化和微生物腐败,但具有较强烈的精油味道且对猪肉饼护色效果不佳,随着冷藏时间的延长,其抗氧化和抗菌活性下降;添加丁香精油纳米胶囊显著抑制了猪肉饼脂质氧化和微生物生长,并使猪肉饼具有较高的红色稳定性,且对猪肉饼冷藏期间的感官指标没有不良影响。结论:丁香精油纳米胶囊可作为新型纳米保鲜剂延长猪肉饼冷藏期间的货架期。

In this study,clove essential oil-incorporated chitosan nanocapsules(CLEO-CNS)were produced by an ionic gelation method and their physical properties were studied.The effect of CLEO-CNS on the aerobic plate count(APC),lipid oxidation,color,pH,metmyoglobin(MMb)content and sensory quality of pork patties stored at(4±1)℃for up to 8 days were investigated.The average size,zeta potential and polydispersity index of the prepared nanocapsules were 254.7 nm,35.4 mV and 0.33,respectively.In vitro release evaluation showed an initial burst effect,followed by a slow CLEO release during 108 hours.Unencapsulated CLEO was useful to inhibit lipid oxidation and microbial spoilage in pork patties.But,its strong flavor and unsatisfactory color protection would limit its utilization in patties.The antioxidant and antimicrobial activities decreased during cold storage.The use of CLEO-CNS considerably inhibited lipid oxidation and microbial growth and improved red color stability of pork patties while having no negative effects on sensory attributes of patties during cold storage.These results indicate that CLEO-CNS can be a promising nano preservative for extending the shelf life of pork patties.