Abstract: In this study, clove essential oil-incorporated chitosan nanocapsules (CLEO-CNs) were produced by an ionic gelation method and their physical properties were studied. The effect of CLEO-CNS on the aerobic plate count (APC), lipid oxidation, color, pH, metmyoglobin (MMb) content and sensory quality of pork patties stored at (4 ± 1) ℃ for up to 8 days were investigated. The average size, zeta potential and polydispersity index of the prepared nanocapsules were 254.7 nm, 35.4 mV and 0.33, respectively. In vitro release evaluation showed an initial burst effect, followed by a slow CLEO release during 108 hours. Unencapsulated CLEO was useful to inhibit lipid oxidation and microbial spoilage in pork patties. But, its strong flavor and unsatisfactory color protection would limit its utilization in patties. The antioxidant and antimicrobial activities decreased during cold storage. The use of CLEO-CNs considerably inhibited lipid oxidation and microbial growth and improved red color stability of pork patties while having no negative effects on sensory attributes of patties during cold storage. These results indicate that CLEO-CNs can be a promising nano preservative for extending the shelf life of pork patties.

Key words: clove essential oil, chitosan, nanocapsules, pork patties, quality