Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

Suman, Surendranath P.; Mancini, R.A.; Joseph, P.; Ramanathan, Ranjith; Konda, M.K.R.; Dady, G.; Yin, Shuang

doi:10.1016/j.meatsci.2010.08.006

Cited by 61 publications

(50 citation statements)

References 30 publications

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“…At the end of experiment (day 21) the CCH sample coated with CH+TPEO 2 % showed the lowest (p<0.05) TBA values with a reduction in the oxidation degree regarding to uncoated CCH sample of 28.37 % followed by the CCH sample coated with CH+TMEO 2 % (p < 0.05) with a Moradi et al (2011) who reported that a cooked meat product coated with chitosan films containing Zataria multiflora Boiss EO had lower degrees of lipid oxidation than uncoated control sample. In the same way, Suman et al (2010) showed that coating ground beef patties with chitosan reduced TBARS values and improved the surface red color of patties as compared to uncoated samples. Chitosan film incorporating green tea extract was analyzed as active packaging for shelf life extension of pork sausages by Siripatrawan and Noipha (2012).…”

Section: Lipid Oxidationmentioning

confidence: 80%

Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham

et al. 2015

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The aim of this work was to develop chitosan edible films added with essential oils obtained from two Thymus species, Thymus moroderi (TMEO) and Thymus piperella (TPEO) to determine their application for enhancing safety (antioxidant and antibacterial properties) and shelf-life of cooked cured ham (CCH) stored at 4°C during 21 days. Addition of TMEO and TPEO into chitosan films decreased the aerobic mesophilic bacteria (AMB) and lactic acid bacteria (LAB) counts in coated cooked cured ham samples as compared with uncoated samples. Both AMB and LAB showed the lowest counts in CCH samples coated with chitosan films added with TPEO at 2 %. In regard to lipid oxidation, the CCH samples coated with chitosan films added with TMEO or TPEO had lower degrees of lipid oxidation than uncoated control samples. Chitosan films added with TPEO at 2 % showed the lowest values. The addition of TPEO or TMEO in chitosan films used as coated in CCH improved their shelf life.

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Section: Lipid Oxidationmentioning

confidence: 80%

Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham

et al. 2015

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“…Lipid oxidation was lower in emulsion type sausages with chitosan oligomers than in controls, after 3 weeks in aerobic packaging (Jo, Lee, Lee, & Byun, 2001). Refrigerated ground beef patties with added chitosan demonstrated lower lipid oxidation than controls in different modified atmosphere packaging (MAP) systems (Suman et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása

et al. 2013

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“…The use of chitosan as an antimicrobial material for food has been widely reported, for example, in bread , seafood (Tsai et al, 2002;López-Caballero et al, 2005), fruit and vegetables (Chien et al, 2007;Badawy and Rabea, 2009), meat (Sagoo et al, 2002;Rao et al, 2005), sausage (Lin and Chao, 2001;Soultos et al, 2008) and dairy products (Suman et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Factors influencing antibacterial activity of chitosan against Aeromonas hydrophila and Staphylococcus aureus

et al. 2016

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In this study, the effect of the incubation time, incubation temperature, pH, metal and sodium ions on the antibacterial activity of chitosan against food borne spoilage bacteria focused. Aeromonas hydrophila and Staphylococcus aureus were used as two food borne bacteria. Acetic acid was used dissolving of chitosan. Results showed that chitosan solution at 5 mg/mL significantly inhibited the growth of A. hydrophila and S. aureus in presence of time, pH and metal ions (p <0.01). However, temperature did not significantly affect the antibacterial activity (4°C, 25°C and 37°C) (p >0.01). Chitosan activity increased with increasing incubation time. The influence of below pH 6 on the antibacterial activity of chitosan was significantly influenced (p<0.01). The addition of Ba+2 reduced chitosan activity against A. hydrophila while the addition of Ca+2 have increased chitosan activity against S. aureus. Sodium ions at a concentration of 25 mM reduced chitosan activity against S. aureus. These results show that chitosan can be used food industry to prevent the development of spoilage bacteria. Erdem et al., International Current Pharmaceutical Journal, April 2016, 5(5): 45-48

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Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

Cited by 61 publications

References 30 publications

Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham

Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham

Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása

Factors influencing antibacterial activity of chitosan against Aeromonas hydrophila and Staphylococcus aureus

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