摘要
In this study,ternary composite nanoparticles(ZQ-HC2:1)were prepared using a zein-quercetin covalent complex(ZQ)and quaternized chitosan(HTCC).These nanoparticles were employed to stabilize the oregano essential oil(OEO)nanoemulsion,and its effect on the quality of Harbin red sausage during storage was subsequently investigated.The results revealed that the OEO nanoemulsion with 6%oil phase volume not only exhibited the smallest droplet size but also demonstrated stronger antioxidant and antibacterial activities.It also showed better storage stability with an OEO retention rate as high as 83.59%.Thereafter,different concentrations of OEO nanoemulsion at 6%oil phase volume were added to Harbin red sausage.The changes in storage quality of Harbin red sausage were then characterized.The results indicated that the total aerobic bacterial count of 0.20% NE-OEO(OEO nanoemulsion)was 6.19 log CFU/g compared to 8.57 log CFU/g of the control after 12 d.The storage quality of red sausage increased significantly with increasing concentration of OEO nanoemulsion.Electronic nose analysis revealed that the flavor profile of red sausage with UN-OEO(unencapsulated OEO)was significantly affected compared with that of red sausage with NE-OEO.In conclusion,this research provides a new method for the application of essential oils and the improvement of the storage quality of low-temperature meat products.
基金
supported by the National Natural Science Founda-tion of China(32302129)
the Heilongjiang Postdoctoral Financial Assistance(LBH-Z17214).
