Changes in selenium-enriched chicken sausage containing chitosan nanoemulsion and quality changes in the nanoemulsion during storage

Abstract

A novel food-processing technology of selenium (Se)-enriched chicken sausage has been developed. The process consists of two different concentrations (250 mg/kg and 500 mg/kg) of chitosan nanoemulsions, which are added to Se-enriched chicken sausage to significantly reduce the pH, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) (P < 0.05) during storage. This approach is known to reduce the quality deterioration in Se-enriched chicken sausage. In addition, the chitosan content of 250 mg/kg in the nanoemulsion affected the odor and unsaturated fatty acid content of chicken sausages. Partial least squares discriminant analysis (PLS-DA) revealed cyclotrisiloxane as the key to distinguish the treatment group from the control group. In addition, the chitosan nanoemulsion effectively inhibited the growth of common spoilage bacteria of chicken sausages. In all, the chitosan nanoemulsion decreased the spoilage rate in chicken sausage and reduced bacteria spoilage, indicating its potential as a new food additive.