Changes in selenium-enriched chicken sausage containing chitosan nanoemulsion and quality changes in the nanoemulsion during storage Article Swipe
Ke-qi Xin
,
Jing Liang
,
Kai Tian
,
Qunli Yu
,
Defu Tang
,
Ling Han
·
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.1016/j.lwt.2022.114277
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.1016/j.lwt.2022.114277
A novel food-processing technology of selenium (Se)-enriched chicken sausage has been developed. The process consists of two different concentrations (250 mg/kg and 500 mg/kg) of chitosan nanoemulsions, which are added to Se-enriched chicken sausage to significantly reduce the pH, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) (P < 0.05) during storage. This approach is known to reduce the quality deterioration in Se-enriched chicken sausage. In addition, the chitosan content of 250 mg/kg in the nanoemulsion affected the odor and unsaturated fatty acid content of chicken sausages. Partial least squares discriminant analysis (PLS-DA) revealed cyclotrisiloxane as the key to distinguish the treatment group from the control group. In addition, the chitosan nanoemulsion effectively inhibited the growth of common spoilage bacteria of chicken sausages. In all, the chitosan nanoemulsion decreased the spoilage rate in chicken sausage and reduced bacteria spoilage, indicating its potential as a new food additive.
Related Topics
Concepts
Food science
Food spoilage
TBARS
Chemistry
Chitosan
Thiobarbituric acid
Bacteria
Antioxidant
Biology
Biochemistry
Lipid peroxidation
Genetics
Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1016/j.lwt.2022.114277
- OA Status
- gold
- Cited By
- 5
- References
- 69
- Related Works
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- OpenAlex ID
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All OpenAlex metadata
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https://openalex.org/W4313435397Canonical identifier for this work in OpenAlex
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https://doi.org/10.1016/j.lwt.2022.114277Digital Object Identifier
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Changes in selenium-enriched chicken sausage containing chitosan nanoemulsion and quality changes in the nanoemulsion during storageWork title
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articleOpenAlex work type
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enPrimary language
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2022Year of publication
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2022-12-09Full publication date if available
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Ke-qi Xin, Jing Liang, Kai Tian, Qunli Yu, Defu Tang, Ling HanList of authors in order
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https://doi.org/10.1016/j.lwt.2022.114277Publisher landing page
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://doi.org/10.1016/j.lwt.2022.114277Direct OA link when available
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Food science, Food spoilage, TBARS, Chemistry, Chitosan, Thiobarbituric acid, Bacteria, Antioxidant, Biology, Biochemistry, Lipid peroxidation, GeneticsTop concepts (fields/topics) attached by OpenAlex
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5Total citation count in OpenAlex
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2025: 1, 2024: 3, 2023: 1Per-year citation counts (last 5 years)
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10Other works algorithmically related by OpenAlex
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| corresponding_author_ids | https://openalex.org/A5006012351, https://openalex.org/A5101752785 |
| countries_distinct_count | 1 |
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| corresponding_institution_ids | https://openalex.org/I16295237 |
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| sustainable_development_goals[0].display_name | Zero hunger |
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