Author(s): Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MK,
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Abstract We examined the influence of chitosan on lipid oxidation and color stability of ground beef stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with chitosan (1\%) or without chitosan (control) were packaged either in high-oxygen MAP (HIOX; 80\% O(2)+20\% CO(2)), carbon monoxide MAP (CO; 0.4\% CO+19.6\% CO(2)+80\% N(2)), vacuum (VP), or aerobic packaging (PVC) and stored at 1 °C. Chitosan increased (P<0.05) redness of patties stored in PVC and CO, whereas it had no effect (P>0.05) in HIOX. Chitosan patties demonstrated lower (P<0.05) lipid oxidation than controls in all packaging. Control patties in PVC and HIOX exhibited greater (P<0.05) lipid oxidation than those in VP and CO, whereas chitosan patties in different packaging systems were not different (P>0.05) from each other. Our findings suggested that antioxidant effects of chitosan on ground beef are packaging-specific. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
This article was published in Meat Sci
and referenced in Journal of Molecular and Genetic Medicine