Extending shelf life of chilled pork meat by cinnamaldehyde nano emulsion at non-contact mode

Abstract

This study explored the effects of headspace release of cinnamaldehyde from cinnamaldehyde nano emulsion (CNE) on the shelf life of chilled pork meat. The cinnamaldehyde (Cin) was encapsulated in an oil-in-water emulsion using Tween 80 as an emulsifier. The mean particle size, and polydispersity index (PDI) of the CNE were determined to be 94.37 ± 2.12 nm and 0.227 ± 0.008, respectively. Cin in the emulsion can be continuously and uniformly released in a sealed package. The results showed that under non-contact conditions, the Cin can gradually be released from CNE and fill the headspace, reducing the influence of direct contact on the flavor of the chilled meat. In addition, there were reduced exudate loss, pH, total volatile basic nitrogen and total number of microbial colonies, which effectively prolonged the shelf life of chilled meat.