Effect of nanoemulsion loading a mixture of clove essential oil and carboxymethyl chitosan‐coated ε‐polylysine on the preservation of donkey meat during refrigerated storage-Reference-Cited by-同舟云学术

Effect of nanoemulsion loading a mixture of clove essential oil and carboxymethyl chitosan‐coated ε‐polylysine on the preservation of donkey meat during refrigerated storage

Published:2021-07-22 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Zixiang Wei¹^ORCID,Jingjing Zhang²,Huachen Zhang²,Ning Zhang¹,Ruiyan Zhang¹,Lanjie Li²,Guiqin Liu²

Affiliation:

1. Biopharmaceutical Research Institute Liaocheng University Liaocheng China

2. College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Shandong Donkey Industry Technology Collaborative Innovation Center Liaocheng University Liaocheng China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15733

Reference51 articles.

1. Lipid Oxidation and Color Stability in Restructured Meat Systems during Frozen Storage

2. Effect of oregano essential oil on the storage stability and quality parameters of ground chicken breast meat;Al‐Hijazeen M.;Iowa State University Animal Industry Report,2018

3. Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages

4. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties

5. In vitro evaluation of the amoebicidal activity of rosemary (Rosmarinus officinalis L.) and cloves (Syzygium aromaticum L. Merr. & Perry) essential oils against Acanthamoeba polyphaga trophozoites

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