The improvement of storage quality of Harbin red sausage by coating with oregano essential oil loaded zein-pectin-chitosan nanoparticles

The effect of coating of oregano essential oil loaded zein pectin chitosan nanoparticles (Zein-PC-CS-OEO) to improve the quality of Harbin red sausage during storage was investigated. Firstly, Zein-PC-CS-OEO nanoparticles were prepared and characterized. Subsequently, Zein-PC-CS-OEO nanoparticles (EN-OEO) added sodium alginate solutions were successfully coated on the Harbin red sausage at different concentrations. All the sausages were stored at 20 °C and 65% relative humidity for 12 d, and subsequently sampled at 0, 3, 6, 9, and 12 d. The physicochemical properties, total number of aerobic bacteria, bacterial community structure and flavor characteristics for the Harbin red sausage were measured. Both lipid oxidation and the growth of dominant spoilage bacteria in Harbin red sausage are inhibited by EN-OEO coating, while the total aerobic bacteria count is reduced. These results indicate that the storage quality of Harbin red sausage is improved by EN-OEO coating. It is worth noting that the shelf life of the Harbin red sausage with 3% EN-OEO coating is extended to 9 d and the flavor characteristics of Harbin red sausage can be better preserved compared with the Control sample and the unencapsulated samples. This study provides a new thought for the preservation of Harbin red sausage as well as other low-temperature meat products.