Effect of nanoemulsion loading a mixture of clove essential oil and carboxymethyl chitosan-coated ε-polylysine on the preservation of donkey meat during refrigerated storage

摘要

The objective of this research was to investigate the effects of clove essential oil, the carboxymethyl chitosan-coated ε-polylysine (ε-PL) nanoemulsion (Nano-CEO- ε- PL- CMC) on the shelf-life, and the quality characteristics of donkey meat during refrigerated storage. The physicochemical, microbiota, and sensory properties of donkey meat were regularly monitored. The results indicated that Nano-CEO- ε- PL- CMC was stable with the smallest particle size. Furthermore, we found that Nano-CEO- ε- PL- CMC had a significant preservation effect on refrigerated donkey meat by maintaining the stability of pH value, inhibiting the proliferation of microorganisms (p < .05), and sharply reducing the oxidation of fat and protein (p < .05) during the storage period. Interestingly, the flesh color measurement and texture analysis revealed that the application of Nano-CEO- ε- PL- CMC could effectively reduce the color change, and delay the decline of springiness and cohesiveness of refrigerated donkey meat. Our findings suggested that Nano-CEO- ε- PL- CMC has great potential in the preservation of donkey meat during refrigerated storage.