Preparation of Chitosan Coating Loaded with Cinnamaldehyde-Tannic Acid Nano-emulsion and Its Effect on the Preservation of Chilled Meat
In order to extend the shelf life of chilled pork, chitosan coating (CS/CIN-TAs) loaded with cinnamaldehyde (CIN)-tannic acid (TA) nano emulsion was prepared, and the effect of the coating on the preservation of chilled pork was studied. When the mass ratio of TA to CIN was 1:4, the nano emulsion (C...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030349 |
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