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| Microemulsions of Essential Oils from Common Edible and Medicinal Plants for the Preservation of Chilled Pork |
| LI Lin, HU Ziyi, KUANG Liusha, ZHOU Lei, LOU Aihua, LIU Yan, QUAN Wei, SHEN Qingwu |
| College of Food Science and Technology, Hunan Agricultural University, Changsha 410000, China |
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Abstract To slow down the quality deterioration of hindquarter meat from Ningxiang colored pigs during chilled storage and to extend its shelf life, we prepared a two-step emulsification method to prepare microemulsions of essential oils from Polygonatum sibiricum Delar. ex Redoute, citrus seeds, Perilla frutescens (L.) Britt, Schisandra chinensis (Turcz.) Baill., Tribulus terrestris L., Magnolia officinalis Rehd. et Wils., Angelica sinensis (Oliv.) Diels, and Eucommia ulmoides Oliv. The stability of the microemulsions was characterized by measuring particle size, polydispersity index (PDI), and zeta potential. The preservative effect of the microemulsions on pork stored at 4 ℃ were evaluated in terms of pH, total sulfhydryl content, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, total viable count (TVC), sensory quality and color. The results showed that after 6 days of storage at 4 ℃, pork quality deteriorated significantly. The essential oil microemulsions extended the shelf life of fresh hindleg pork from 4–6 to 12 days. The essential oil microemulsion from S. chinensis (Turcz.) Baill. effectively inhibited microbial growth in pork during chilled storage while delaying its oxidative deterioration. In summary, the essential oil microemulsions from edible and medicinal plants can inhibit the spoilage of fresh pork during chilled storage and extend its shelf life, with essential oil microemulsion from S. chinensis (Turcz.) Baill. showing the best preservative effect on hindleg pork.
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2025, Vol. 39 
