Edible crude nano-coating solutions were prepared via ultrasonic treatment using carboxymethyl chitosan (CMCS) and garlic aqueous extracts as raw materials, and these were used to extend the shelf life of ready-to-eat (RTE) spiced chicken meat. First, the chemical composition of garlic aqueous extracts and the properties of the ultrasonicated coating solutions (particle size, ZETA potential, bacteriostasis, and mechanical properties) were determined. The results showed that the main chemical component was diallyl disulfide, and the most suitable coating solution (solution A) was produced by the addition of the garlic aqueous extracts after ultrasonic treatment of the CMCS solution. Subsequently, solution A was applied to the preservation experiment of the RTE chicken meat. According to microbial index (total viable count, TVC) and physical and chemical indicators, including total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), water distribution, and sensory evaluation, it was determined that this method effectively inhibited the growth of microorganisms and could delay the rate of protein breakdown and lipid oxidation in the RTE chicken meat. Moreover, there were no side effects regarding the appearance or taste of the products. Therefore, the garlic aqueous extracts-CMCS ultrasonicated coating method could be used as a potential fresh-keeping method for RTE chicken meat.

以羧甲基壳聚糖（CMCS）和大蒜水提取物为原料，经超声处理，制备了可食用的粗纳米包衣溶液，并用于延长即食（RTE）五香鸡肉的货架期。首先，确定大蒜水提物的化学成分和超声涂层溶液的特性（粒径，ZETA电势，抑菌和机械特性）。结果表明，主要化学成分是二烯丙基二硫化物，在对CMCS溶液进行超声波处理后，通过添加大蒜水提取物可制得最合适的包衣溶液（溶液A）。随后，将溶液A应用于RTE鸡肉的保存实验。根据微生物指标（总生存数，TVC）和理化指标，包括总挥发性碱氮（TVB-N），硫代巴比妥酸反应性物质（TBARS），水分布和感官评估，已确定该方法有效抑制了微生物的生长并可能延迟RTE鸡肉中蛋白质分解和脂质氧化的速率。此外，关于产品的外观或味道没有副作用。因此，大蒜水提取物-CMCS超声涂层方法可作为RTE鸡肉的潜在保鲜方法。已经确定该方法有效地抑制了微生物的生长并且可以延迟RTE鸡肉中蛋白质分解和脂质氧化的速率。此外，关于产品的外观或味道没有副作用。因此，大蒜水提取物-CMCS超声涂层方法可作为RTE鸡肉的潜在保鲜方法。已经确定该方法有效地抑制了微生物的生长并且可以延迟RTE鸡肉中蛋白质分解和脂质氧化的速率。此外，关于产品的外观或味道没有副作用。因此，大蒜水提取物-CMCS超声涂层方法可作为RTE鸡肉的潜在保鲜方法。