Progress in the Application of Plant Essential Oil-Chitosan Edible Coatings for the Preservation of Chi
YANG Fengshuo, CHEN Yuxin, GAO Yu, ZHOU Tieli, SUN Maocheng
1. College of Food Science and Technology, Changchun University, Changchun 130022, China; 2. Key Laboratory of Intelligent Rehabilitation and Barrier-Free for the Disabled, Ministry of Education, Changchun University, Changchun 130022, China
Abstract：Edible coating is a new food preservation technology with great application potential, which mainly uses chitosan, being natural and safe, as a film-forming matrix to load active ingredients, forming an invisible thin layer on the food surface. Plant essential oils are a class of natural active substances with strong antioxidant and antimicrobial activities, so edible coatings loaded with plant essential oils show great potential for solving the problem of the short shelf-life of chilled meat. This paper introduces the spoilage mechanism of chilled meat, discusses the antimicrobial and antioxidant mechanisms of plant essential oil-chitosan edible coatings, summarizes recent progress in the application of this coating technology in the preservation of chilled pork, beef, chicken and fish meat, and finally discusses the limitations of this technology. The authors propose some constructive suggestions and give an outlook on future trends, hoping to provide a theoretical reference for the application of plant essential oil-chitosan edible coatings in the preservation of chilled meat.
杨丰硕，陈宇鑫，高煜，周铁莉，孙茂成. 植物精油-壳聚糖可食性涂层在冷鲜肉保鲜中的应用研究进展[J]. 肉类研究, 2024, 38(2): 63-69.
YANG Fengshuo, CHEN Yuxin, GAO Yu, ZHOU Tieli, SUN Maocheng. Progress in the Application of Plant Essential Oil-Chitosan Edible Coatings for the Preservation of Chi. Meat Research, 2024, 38(2): 63-69.
2024, Vol. 38 
