Impacts of chitosan nanoemulsions with thymol or thyme essential oil on volatile compounds and microbial diversity of refrigerated pork meat

Abstract

This study aimed to investigate the effects of antibacterial substances embedded in nanoemulsions on the volatile compounds and the bacterial community composition of refrigerated pork stored at 4 °C for 12 days, and to evaluate the relationship between volatile components and bacterial diversity of refrigerated pork. As compared to the control (CK) group, the treatment groups (thyme essential oil chitosan nanoemulsions (TEO-CS), thymol chitosan nanoemulsions (T-CS) and chitosan nanoemulsions (CS)) showed lower TVB-N values, pH values, TBARs values and better protective against color degradation. The E-nose and GC-MS evaluation indicated that compounds causing unpleasant odors could be inhibited in the T-CS and TEO-CS groups. In addition, high-throughput sequencing showed that Pseudomonas (18.3%), Lactococcus (27.0%) and Acinetobacter (38.8%) were predominant genera of refrigerated pork in the early storage period. At day 12, Pseudomonas (84.3%) increased rapidly in the CK group and became the main microbiota. By contrast, both coatings changed the microbial composition, reduced the proportion of spoilage organisms and retained bacterial diversity. Therefore, chitosan nanoemulsions with antibacterial substance could be considered as an effective supplementary and method to improve the preservation effect of fresh pork, which provides a solution to against conventional packaging and extend the shelf-life of meat.

Keywords: Microbial diversity; Nanoemulsions; Refrigerated pork meat; Thymol; Volatile compounds.