The Improvement of Storage Quality of Harbin Red Sausage by Coating with Oregano Essential Oil Loaded Zein-Pectin-Chitosan Nanoparticles

Abstract

The effect of coating of oregano essential oil loaded zein pectin chitosan nanoparticles (Zein-PC-CS-OEO) to improve the quality of Harbin red sausage during storage was investigated. Firstly, Zein-PC-CS-OEO nanoparticles were prepared and characterized. Subsequently, Zein-PC-CS-OEO nanoparticles were coated on the Harbin red sausage at different concentrations. The physicochemical properties, total number of aerobic bacteria, bacterial community structure and flavor characteristics for the Harbin red sausage were measured. The growth of the dominant spoilage bacteria in Harbin red sausages is inhibited and the total number of aerobic bacteria and thiobarbituric acid values (TBARS) are reduced during storage with the coating of Zein-PC-CS-OEO. It is worth noting that the shelf life of the Harbin red sausage with 3% Zein-PC-CS-OEO coating is extended to 9 d and the flavor characteristics of Harbin red sausage can be better maintained compared with the Control sample. This study provides a new thought for the preservation of Harbin red sausage as well as other low-temperature meat products.

Keywords: Harbin red sausage, Nano encapsulation, Oregano essential oil, Storage quality, Coating