期刊
FOOD PACKAGING AND SHELF LIFE
卷 32, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fpsl.2022.100838
关键词
Lemon seeds oil; Bilayer; Microcapsules; Preservative; Beef jerky products
资金
- Food manufacturing and agricultural products logistics science and technology [2021YFD2100500]
- Industrialization of Cascade Processing of Ecological Beef and Mutton [CARS-37]
- China Agriculture Research System of MOF and MARA [18YFINA075]
- Key Technology Innovation and Industrial Application of High Quality Beef Cattle Quality Fattening and Green Processing [2020C-18]
A bilayer microcapsule prepared by layer self-assembly method showed significant improvement in the preservation of beef jerky. It had higher oil load capacity, thermal stability, and moisture adsorption compared to a single-layer structure. Moreover, it inhibited the increase in harmful substances and microorganism growth, while maintaining high sensory scores.
A bilayer microcapsule (BM) was prepared by layer self-assembly method with lemon seeds oil (LSO) as the core material, and yeast cell walls (YCW) and esterified starch as the wall materials to examine its effect on the preservation of beef jerky (BJ). The bilayer structure significantly improved the oil load capacity (193.00 mg/g), thermal stability, and moisture adsorption (up to 2.3 g/10 g) of BM compared to a single-layer structure (P < 0.05). The release mechanism followed Fick's law of diffusion. After 300 d of storage, BM significantly inhibited the increase in thiobarbituric acid (0.84 mg MDA/kg) and volatile salt nitrogen (10.32 mg/100 g) content and growth of microorganisms (4.82 lg CFU/g) compared with conventional desiccants (P < 0.05). Meanwhile, BM maintained high sensory scores (odor, color, overall acceptability) including that it can replace traditional desiccants to extend the shelf life of BJ products.
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