Advances in the development and applications of nanofibers in meat products

Nanofibers (NFs) have attracted much attention due to their higher surface-to-volume ratio, smaller diameters, scalable porosity, and capacity to form freestanding mats, wraps and films. Nanocomposite films with cellulose NFs as matrices have shown improved water resistance, hydrophobicity and lowered oxygen permeability, thereby increasing the shelf-life of meat products. Some polymeric NFs have enhanced the optical properties of packaging films and mechanical performance of collagen sausage casings. Sensing agent (colorant) loaded NF based freshness indicators have been used as labels on packaging (on-packaging sensors) or as indicator packaging for the rapid detection of meat spoilage. Carbon NF based biosensor have demonstrated rapid on-site detection of adulterants, such as pork, in non-pork meat products. Although the antimicrobial capacities of NF based films depend on the polymer type and fabrication method employed, various bioactive agents (essential oils, organic acids, polyphenols) have been successfully incorporated into NF-based materials to enhance their antimicrobial activities. The inclusion of cellulose NFs with Pickering emulsion has resulted in the development of low-fat emulsion sausage. Incorporating cinnamic aldehyde into zein NFs and thyme essential oil (Theo) into chitosan-gelatin NFs can potentially replace nitrites in meat products. In chitin NFs, the absorption of Cl− ions by NH3+ leads to the free distribution of Na+ ions in the solution, which enhances the perception of saltiness in seafood. Polymeric NFs loaded with probiotics inhibited pathogen growth and improved sensory properties of fish fillets. Therefore, NF-based composite materials have shown promise in improving the preservation, quality assessment, and reformulation of meat products.