ArticleFood chemistry: X2025
Assessment of chitosan nanoemulsion loading with perillaldehyde on the quality characteristics and microbial diversity of beef slices during refrigeration storage.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Research Progress in the Antibacterial and Antioxidant Effects of Chitosan-Based Hydrogels on Chilled Meat Preservation and Their Mechanisms.Comprehensive reviews in food science and food safety · 2026Review
- High-throughput sequencing and GC-IMS reveal the spoilage microorganisms and off-flavor indicators during the refrigeration of braised goose under different packagings.Food chemistry: X · 2026Article
Corrections and comments
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Authors and funding
7 authors.
Funding
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Abstract
This study investigated the effect of a chitosan nanoemulsion enriched with perillaldehyde on the preservation quality and microbial community composition of fresh refrigerated beef. After 15 days of storage, the perillaldehyde incorporation in the chitosan nanoemulsions (PA-CS) group exhibited the lowest pH (6.61), cooking loss (34.88 %), thiobarbituric acid reactive substances (TBARS, 0.86 mg MDA/kg), and total carbonyl content (1.47 nmol/mg protein). The total volatile base nitrogen (TVB-N) and total viable counts (TVC) of the PA-CS group on day 15 were 15.85 mg/100 g and 5.69 CFU/g, respectively, which just slightly exceeding the regulatory standards for fresh meat. The PA-CS group effectively maintained color stability, slowed the texture deterioration, and decreased the transformation of immobilized water to free water in refrigerated beef. Furthermore, high-throughput sequencing indicated that PA-CS coating significantly affected the bacterial community composition. In conclusion, chitosan nanoemulsions incorporated with perillaldehyde are a promising method for beef preservation.
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