Chitosan nanoparticles effectively improved quality stability of pork patties subjected to multiple freeze–thaw cycles. (February 2023)

• Record Type: Journal Article
• Authors: Zhang, Huiyun; Li, Xinling; Kang, Huaibin; Peng, Xinyan
• Is Part Of: Meat science. Volume 196(2023)
• Publication Date: 2023-02
• Subjects: Pork patties -- Chitosan nanoparticles -- Freeze-thaw cycle -- Oxidation -- Quality; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2022.109029
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The potential of chitosan nanoparticles (CHNPs) for improving the quality stability of pork patties under freeze-thaw (F-T) cycles was studied. Chitosan nanoparticles were successfully produced by the ionotropic gelation method. Pork patties were incorporated with 0%, 0.5% chitosan, 1% chitosan, 0.5% CHNPs, and 1% CHNPs and then subjected to repeated F-T cycles. Results showed that CHNPs were able to inhibit lipid and protein oxidation with a significant decrease in the lipid malondialdehyde and protein carbonyl formation in the patties after seven F-T cycles. Low-field nuclear magnetic resonance (LF-NMR) results indicated that CHNPs effectively restrained water mobility of samples. In addition, CHNPs exhibited a distinguishable improvement in the textural properties and water holding capacity in the stored patties during F-T cycles. Thus, CHNPs could be used as a natural ingredient to protect frozen patties from quality degradation caused by temperature fluctuations. Highlights: Chitosan nanoparticles (CHNPs) were prepared by the ionotropic gelation method. Pork patties were added with CH and CHNPs and then subjected to freeze-thaw cycles. CH and CHNPs inhibited the quality deterioration of pork patties during F-T cycles. 1% CHNPs exhibited the best performance in the stored patties.