Professor Bai Yanhong's research group from Henan Key Laboratory of Cold Chain Food Quality and Safety Control published research results in LWT-Food Science and Technology

　　Henan cold chain food quality and safety control the focus test chamber Professor Bai Yanhong research group published "in the LWT-Food Science and Technology cinnamon essential oil nanoemulsion of chicken meat in cold storage micro process safe biological impact and quality characteristics of" research
.

 

　　Fresh meat is susceptible to contamination by various microorganisms during slaughter, processing and transportation
.
Microbial contamination can lead to food spoilage, food poisoning and even death
.
Therefore, it is urgent to adopt appropriate preservation techniques to ensure the microbiological safety of meat and meat products
.
As a kind of antibacterial agent and antioxidant, essential oil nanoemulsion has better stability and dispersibility than pure essential oil
.
It has been widely studied in improving the quality and safety of meat and meat products .
However, the effect of cinnamon essential oil nanoemulsion on the quality of fresh chicken remains unclear
.
Therefore, this study used chitosan and pectin as the emulsion matrix to prepare and characterize nanoemulsions (CON) with different concentrations of cinnamon essential oil
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In addition, the influence of CON on the microbial spoilage and quality changes of fresh chicken during cold storage was evaluated
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The results showed that during storage at 4°C, CON can effectively inhibit the growth of chicken breast microbes, and can effectively maintain the quality characteristics of chicken breasts such as pH, color, lipid oxidation and total volatile base nitrogen content
.
This research provides new ideas and methods for extending the shelf life of fresh meat
.

　　Figure 1 Preparation of cinnamon essential oil nanoemulsion and its application in fresh chicken

 

　　Original link: https://doi.
org/10.
1016/j.
lwt.
2021.
112376