Effect of astaxanthin and carvacrol co-encapsulated emulsion and chitosan on the physicochemical, rheological, and antimicrobial properties in nitrite-free meat spread.

The quality and safety of meat products are critical concerns in the food industry, and consumer demand for clean-label products is increasing. To meet these needs, this study aimed to develop a nitrite-free meat spread using an astaxanthin (0.04 wt%) and carvacrol (15 wt%) co-encapsulated emulsion (AE) and chitosan. Thermal stability and antimicrobial activity of prepared AE were evaluated. Nitrite-free meat spreads were formulated by adding astaxanthin and carvacrol-containing oil (AO), AE, and/or chitosan, and physicochemical, rheological, and antimicrobial properties were assessed. Adding AE, and/or 1 % chitosan improved the physicochemical and antimicrobial properties of the meat spreads. AE increased the unsaturated fatty acid content, improved redness, reduced cooking loss, and enhanced emulsion stability. Microsurface and rheological analyses revealed a more uniform fat/oil distribution and lower textural values in samples containing AE. AE and/or chitosan also enhanced microbiological stability. Correlation analysis suggested that AE and/or chitosan could effectively replace nitrite.