期刊
FOOD CONTROL
卷 127, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2021.108151
关键词
Fennel essential oil; Cinnamaldehyde; Nanoemulsion; Pork meat patties; Antimicrobial property
资金
- National Key R&D Program of China [2017YFD0400501]
- 111 Project [BP0719028]
- National Firstclass Discipline Program of Food Science and Technology [JUFSTR20180205]
- Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX20_1835]
- Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology [FMZ202003]
The fennel essential oil/cinnamaldehyde Nanoemulsion (NE) exhibited strong antibacterial properties when used to preserve pork meat patties, effectively extending the shelf life of the food products.
The antibacterial property of the fennel essential oil/cinnamaldehyde Nanoemulsion (NE) were prepared and first characterized in terms of their rheological, size and microstructure, which were used for the preservation of pork meat patties. NE had the lower viscosity, the higher zeta potential (31.42), and translucent appearance, the surface of which was smoother, the particle distribution was more uniform (PDI = 0.264). The composite NE had inhibitory effect on both Escherichia coli and Staphylococcus aureus. The quality of control pork meat patties gradually declined during storage and completely corrupted on the 6th day, samples coated by the NE had the lowest total viable counts including the number of mold and yeast, TBARS value and TVB-N content. NE coating maintained the moisture state, flavor and texture of the samples, extending the shelf life from 6 d to 10 d.
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