Performance of eugenol emulsion/chitosan edible coating and application in fresh meat preservation

A green chitosan‐based coating was prepared by incorporating chitosan‐stabilized eugenol emulsions into chitosan solution. The physical, mechanical, rheological, and stability property of chitosan coatings were characterized and then the effect of chitosan coatings on the shelf‐life of fresh meat was investigated. Emulsion incorporation greatly improved the performance of chitosan coating, including stronger anti‐corrosion against pH and UV‐light resistance and lower water vapor permeability. Emulsion incorporation greatly increased the inhibition zone for Escherichia coli and Staphylococcus aureus by 6.9 and 8.7 mm, respectively. After the application of coating, meat kept a bright red appearance within 14 days and its spoilage was prevented. After 14‐day storage, pH value, the total number of colonies, and TVB‐N of meat still met the quality standard, demonstrating that the shelf‐life of meat was prolonged from 6 to 14 days. The knowledge provides a green coating to extend the shelf‐life of fresh meat. Novelty impact statement Chitosan‐stabilized emulsions were added into chitosan‐coating materials. Eugenol‐loaded chitosan coating had a good protection effect on the color of meat. Shelf‐life of fresh meat was prolonged to 14 days by eugenol/chitosan coating.