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Use of Lemon Essential Oil Emulsion as Edible Coating on the Physicochemical Properties of Refrigerated Pot-stewed Duck Neck

1,Ce CHENG 1,Li-Qiang ZOUWei LIU1   

  • Received:2018-12-28 Revised:2019-10-18 Online:2020-01-15 Published:2020-01-19
  • Contact: Wei LIU E-mail:wiley_72999@sina.com

Abstract: To assess the preservation effect of the essential oil emulsion edible coating liquid on the refrigerated pot-stewed duck neck, the lemon essential oil crude emulsion and the nanoemulsion edible coating liquid were prepared by the high-speed shearing and micro-jet, respectively, and the effects of physicochemical and microbial properties on the refrigerated pot-stewed duck neck were studied. The results showed that the nanoemulsion coating liquid had the lowest particle size, whiteness index and viscosity compared with the coarse emulsion, and the appearance was translucent. The quality of the pot-stewed duck neck of the blank group has declined with the storage period, and it was completely spoiled on the 12th day. The TBARS and TVB-N values were 3.23 mg/kg and 33.6 mg/100g, respectively, and the total plate count increased to 5.79 log CFU/mL. The lemon essential oil nanoemulsion group had the best preservation effect compared with the crude emulsion group and the sodium alginate group, the TBARS and TVB-N values were only 2.80 mg/kg and 20.7 mg/100 g, and the total plate count increased to 4.85 log CFU/mL for 12 days (p<0.05). In addition, there was no significant difference in the color difference between the lemon essential oil emulsion group and the blank group (p>0.05). The above results shows that the edible coating liquid of lemon essential oil emulsion can significantly improve the preservation effect of the refrigerated pot-stewed duck neck, and the essential oil nanoemulsion coating has the best preservation, and the shelf life of the product can be extended from 8 d to 12 d.

Key words: Essential oil nanoemulsion, Edible coating liquid, Coating preservation, Shelf life, Pot-stewed duck neck

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