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Effect of chitosan in meat preservation
Abstract
The effect of chitosan in meat preservation, including microbiological, chemical, sensory and color qualities, was examined. In liquid medium, chitosan (0·01%) inhibited the growth of some spoilage bacteria such as Bacillus subtilis IFO 3025, Escherichia coli RB, Pseudomonas fragi IFO 3458 and Staphylococcus aureus IAM 1011. At higher concentrations (0·1 and 1·0%) it inhibited the growth of the meat starter cultures, Lactobacillus plantarium IAM 1216, Pediococcus pentosaceus IAM 12296 and Micrococcus varians IFO 3765. In meat, during incubation at 30°C for 48 h or storage at 4°C for 10 days, 0·5-1·0% chitosan inhibited the growth of spoilage bacteria, reduced lipid oxidation and putrefaction, and resulted in better sensory attributes. Chitosan also had a good effect on the development of the red color of meat during storage.
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Cited by
Chitosan as antimicrobial agent: applications and mode of action.
Rabea, E. I., Badawy, M. E.-T., Stevens, C. V., Smagghe, G., & Steurbaut, W. (2003) · Biomacromolecules · doi:10.1021/bm034130m · Cited by 3,123
Perspectives for chitosan based antimicrobial films in food applications
Dutta, P. K., Tripathi, S., Mehrotra, G. K., & Dutta, J. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.11.047 · Cited by 1,454
Effects of Hydrophilic Plasticizers on Mechanical, Thermal, and Surface Properties of Chitosan Films
Suyatma, N. E., Tighzert, L., Copinet, A., & Coma, V. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf048790+ · Cited by 466
Metadata
- Authors
- Darmadji, P., & Izumimoto, M.
- Venue
- Meat Science
- Publisher
- Elsevier BV
- Published
- 1994-01
- Volume
- 38
- Issue
- 2
- Pages
- 243-254
- ISSN
- 0309-1740 (ISSN-L)
- OpenAlex
- W1982944160
- Cited by
- 318
- References
- 0
- FWCI
- 1.47
- Type
- journal article
- Language
- en
- Open access
- closed
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