Effects of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage

被引：148

作者：

Kanatt, Sweetie R. ^{[1
]}

Rao, M. S. ^{[1
]}

Chawla, S. P. ^{[1
]}

Sharma, Arun ^{[1
]}

机构：

[1] Bhabha Atom Res Ctr, Food Technol Div, Bombay 400085, Maharashtra, India

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2013年 / 53卷 / 01期

关键词：

Chitosan coating; Microbiological quality; Sensory attributes; Meat products; Chilled storage; ANTIMICROBIAL ACTIVITY; LIPID OXIDATION; PRESERVATION; FRUIT;

D O I：

10.1016/j.lwt.2013.01.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of chitosan coating on shelf life of ready-to-cook (RTC) meat products under chilled storage (0-3 degrees C) was investigated. The products investigated were chicken balls, chicken seekh kababs and mutton seekh kababs. The samples were coated with 2 g/100 ml chitosan and then stored for 14 days. The control and coated samples were analyzed periodically for microbiological, chemical and sensory characteristics. Chitosan coated samples displayed a longer shelf-life compared to the uncoated samples. Chitosan coating eliminated fecal coliforms and lowered counts of Staphylococcus spp. Chitosan coating retarded lipid oxidation in all the meat products during storage. There were no significant organoleptic changes in the chitosan coated samples. The efficacy of chitosan coating in inhibiting Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Pseudomonas fluorescens was validated by inoculated pack studies. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：321 / 326

页数：6

共 28 条

[11] Effect of chitosan and thyme oil on a ready to cook chicken product [J].

Giatrakou, V. ;

Ntzimani, A. ;

Savvaidis, I. N. .

FOOD MICROBIOLOGY, 2010, 27 (01) :132-136

[12]

Ha T. J., 2001, J KOREAN SOC FOOD SC, V30, P630

[13] Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria [J].

Helander, IM ;

Nurmiaho-Lassila, EL ;

Ahvenainen, R ;

Rhoades, J ;

Roller, S .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2001, 71 (2-3) :235-244

[14] Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod [J].

Jeon, YJ ;

Kamil, JYVA ;

Shahidi, F .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (18) :5167-5178

[15] Chitosan and mint mixture: A new preservative for meat and meat products [J].

Kanatt, Sweetie R. ;

Chander, Ramesh ;

Sharma, Arun .

FOOD CHEMISTRY, 2008, 107 (02) :845-852

[16]

Lee J.W., 2000, KOREAN J FOOD SCI TE, V32, P828

[17]

Nikaido H., 1996, ESCHERICHIA COLI SAL, V1, P29

[18] Applications of chitosan for improvement of quality and shelf life of foods: A review [J].

No, H. K. ;

Meyers, S. P. ;

Prinyawiwatkul, W. ;

Xu, Z. .

JOURNAL OF FOOD SCIENCE, 2007, 72 (05) :R87-R100

[19] Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan [J].

Ouattara, B ;

Simard, RE ;

Piette, G ;

Bégin, A ;

Holley, RA .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2000, 62 (1-2) :139-148

[20] Chitin/chitosan: modifications and their unlimited application potential - an overview [J].

Prashanth, K. V. Harish ;

Tharanathan, R. N. .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2007, 18 (03) :117-131

← 1 2 3 →