LAUSR

Abstract The spoilage and weight loss of meat products during storage always results in numerous problems for their commercialization and economic value. An edible thermo-reversible emulgel was prepared in this study, and its application in the preservation of meat products was investigated. The microstructure of the emulgel in liquid and solid forms was characterized. The decreased gel strength of the emulgel compared to the gelatin gel was likely due to the presence of the surfactant. The interaction between eugenol (Eu) and gelatin was mainly due to hydrophobic interactions and was weakened at 4 °C. The results of the physicochemical and antibacterial experiments for the meat products showed that the emulgel effectively controlled the release of Eu on the meat surface; thus, it could significantly inhibit the growth of microorganisms and weight loss in meat, which prolonged the shelf-life of meat for more than 3 days. The transparent emulgel can be easily removed from meat by soaking in warm water (∼40 °C), and it is a promising application for improving the safety and quality of meat products.