Effects of chitosan-based packaging film crosslinked with nanoencapsulated star anise essential oil and superchilled storage on the quality of rabbit meat patties

In this paper, the effects of chitosan film containing star anise essential oil nanofiltration (CFSAO) and superchilled (SC) temperature on the changes of physicochemical and microbiological indexes of rabbit meat patties within 15 days of storage were studied. The total aerobic bacteria counts, mal...

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Bibliographic Details
Published in:International journal of biological macromolecules 2024-06, Vol.271 (Pt 1), p.132402, Article 132402
Main Authors: Chen, Qiqi, Wang, Zhaoming, Li, Huale, Xu, Baocai
Format: Article
Language:English
Subjects:
Animals
Chitosan - chemistry
Chitosan - pharmacology
Chitosan film
Food Packaging - methods
Food Preservation - methods
Food Quality
Food Storage - methods
Lipid oxidation
Meat - microbiology
Myoglobin - chemistry
Myoglobin - metabolism
Oils, Volatile - chemistry
Oils, Volatile - pharmacology
Protein oxidation
Rabbits
Star anise essential oil
Superchilled storage
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Summary:In this paper, the effects of chitosan film containing star anise essential oil nanofiltration (CFSAO) and superchilled (SC) temperature on the changes of physicochemical and microbiological indexes of rabbit meat patties within 15 days of storage were studied. The total aerobic bacteria counts, malondialdehyde content, protein carbonyl content, total sulfhydryl content, and metmyoglobin content continued to grow throughout the entire experimental period, and the maximum absorption peak at the soret region of myoglobin gradually decreased. Along with the storage time extended, the brightness and redness of rabbit meat significantly decreased (P 
ISSN:0141-8130
1879-0003
1879-0003
DOI:10.1016/j.ijbiomac.2024.132402