Performance of eugenol emulsion/chitosan edible coating and application in fresh meat preservation

Zhao, Runan; Yu, Zhigang; Chen, Huanle; Song, Rong; Li, Yan

doi:10.1111/jfpp.16407

Cited by 20 publications

(5 citation statements)

References 61 publications

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“…This rheological behavior is favored by the interaction of the chitosan polysaccharide with the gelatin protein. Observed flow properties are similar to many protein-polysaccharide systems (Pereira et al 2021, Zhao et al 2022.…”

Section: Rheological Characterization Of the Coating Solutionsupporting

confidence: 53%

Gelatin-chitosan coating increases shelf life and reduces microbial load in pirarucu fish (Arapaima gigas) during refrigerated storage

Santos,

Barbosa,

Oliveira

et al. 2024

OLEL

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Há uma preocupação global crescente sobre a segurança dos alimentos frescos e a necessidade de métodos para aumentar o prazo de validade. Portanto, este estudo desenvolveu revestimentos de gelatina-quitosana e os aplicou para aumentar a vida útil do pirarucu. As amostras revestidas foram analisadas periodicamente quanto às características químicas e microbiológicas. Os resultados indicaram que os tratamentos inibiram significativamente o crescimento microbiano, retardaram a oxidação lipídica e reduziram os valores de substâncias reativas ao ácido tiobarbitúrico e ao nitrogênio das bases voláteis totais. A aparência dos peixes revestidos com quitosana e gelatina foi influenciada pela mudança de cor. No geral, o revestimento com quitosana e gelatina pode ser um método promissor para manter a qualidade de armazenamento de filés de pirarucu armazenados em temperatura refrigerada.

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Section: Rheological Characterization Of the Coating Solutionsupporting

confidence: 53%

Gelatin-chitosan coating increases shelf life and reduces microbial load in pirarucu fish (Arapaima gigas) during refrigerated storage

Santos,

Barbosa,

Oliveira

et al. 2024

OLEL

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“…Thymol, carvacrol, and cinnamaldehyde were all within the standard range of fresh meat, and total aerobic plate counts were 4.98 Lg CFU/g, 4.99 Lg CFU/g, and 5.98 Lg CFU/g, respectively. Meat is generally considered to be spoiled when the total aerobic plate count in meat products exceeds 6.0 Lg CFU/g [ 40 ]. On the sixth day of storage, all the treatment groups exceeded the fresh meat standard, indicating that the chicken in the control group could be stored for about two days, while thymol, carvacrol, and cinnamaldehyde had obvious antibacterial effects, which could prolong the storage time to about four days.…”

Section: Resultsmentioning

confidence: 99%

Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken

Chen

et al. 2023

Foods

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This research investigates the antibacterial potential of plant essential oil components including thymol, carvacrol, citral, cinnamaldehyde, limonene, and β-pinene against Salmonella Enteritidis (S. Enteritidis). Through the determination of minimum inhibitory concentration, three kinds of natural antibacterial agents with the best inhibitory effect on S. Enteritidis were determined, namely thymol (128 μg/mL), carvacrol (256 μg/mL), and cinnamaldehyde (128 μg/mL). Physical, chemical, microbial, and sensory characteristics were regularly monitored on days 0, 2, 4, and 6. The findings of this study reveal that both thymol at MIC of 128 μg/mL and carvacrol at MIC of 256 μg/mL not only maintained the sensory quality of chicken, but also decreased the pH, moisture content, and TVB-N value. Additionally, thymol, carvacrol and cinnamaldehyde successfully inhibited the formation of S. Enteritidis biofilm, thereby minimizing the number of S. Enteritidis and the total aerobic plate count in chicken. Hence, thymol, carvacrol, and cinnamaldehyde have more effective inhibitory activities against S. Enteritidis, which can effectively prevent the spoilage of chicken and reduce the loss of its functional components.

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“…As an example, Boruzi et al [86] demonstrated that CS-based coating incorporating walnut leaves and cherry stem extracts is also effective in preventing lipid oxidation and reducing water loss. In addition, Zhao et al [87] indicated that the addition of clove emulsion made the CS coating have stronger shading property and lower water vapor permeability (WVP). CS alone, however, often fails gradually over time and adversely affects other properties of the product, such as viscosity, hardness, shear force, etc.…”

Section: Trehalose (Tr) and The Derivativesmentioning

confidence: 99%

Sugar-Based Water Retention Agents in Meat Products: Enhancing Water-Holding Capacity and Promoting Health Benefits

Ma,

Lei,

Wang

et al. 2024

Food Science and Human Wellness

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For the purpose of satisfying high demands for taste, color, flavor, and storage of meat products, water retention agents (WRAs) play an important role. Phosphate has been widely used as an attractive functional material for water retention in current practical applications. However, excessive phosphate addition and long-term consumption may be harmful impacts on health and the environment. Therefore, it is vital to develop safe and efficient phosphate-free WRAs for further improving water-holding capacity (WHC) efficacy and edible safety, especially in meat products. In particular, sugar water retention agents (SWRAs) are increasingly popular because of their perfect safety, excellent WHC, and superior biological properties. This review discusses the inducements and mechanisms underlying water loss in meat products. In addition, we focused on the research progresses and related mechanisms of SWRAs in the WHC of meat products and its unique biological functions, as well as the extraction technology. Finally, the future application and development of SWRA were prospected.

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Performance of eugenol emulsion/chitosan edible coating and application in fresh meat preservation

Cited by 20 publications

References 61 publications

Gelatin-chitosan coating increases shelf life and reduces microbial load in pirarucu fish (Arapaima gigas) during refrigerated storage

Gelatin-chitosan coating increases shelf life and reduces microbial load in pirarucu fish (Arapaima gigas) during refrigerated storage

Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken

Sugar-Based Water Retention Agents in Meat Products: Enhancing Water-Holding Capacity and Promoting Health Benefits

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