Chitosan inhibits premature browning in ground beef

S. P. Suman; R. A. Mancini; P. Joseph; R. Ramanathan; M. K.R. Konda; G. Dady; S. Yin

doi:10.1016/j.meatsci.2011.02.002

Chitosan inhibits premature browning in ground beef

S. P. Suman, R. A. Mancini, P. Joseph, R. Ramanathan, M. K.R. Konda, G. Dady, S. Yin

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

23 Scopus citations

Abstract

Our objective was to evaluate the effect of chitosan on premature browning in refrigerated ground beef patties stored in different packaging systems. Ground beef patties (15% fat) with chitosan (1% w/w) or without chitosan (control) were individually packaged either in vacuum (VP), aerobic packaging (AP), carbon monoxide modified atmosphere packaging (LO-OX; 0.4% CO+19.6% CO₂+80% N₂), or high-oxygen modified atmosphere packaging (HI-OX; 80% O₂+20% CO₂), and stored for 0, 1, or 3days at 1°C. At the conclusion of storage, raw surface redness was evaluated, patties were cooked to internal end-point temperatures of either 66°C or 71°C, and internal cooked color was measured. The incorporation of chitosan increased (P<0.05) the interior redness of patties stored in AP, VP, and LO-OX, but not in HI-OX. The results of the present study suggest that the incorporation of 1% chitosan minimizes premature browning in ground beef patties stored under AP, VP, and LO-OX.

Original language	English
Pages (from-to)	512-516
Number of pages	5
Journal	Meat Science
Volume	88
Issue number	3
DOIs	https://doi.org/10.1016/j.meatsci.2011.02.002
State	Published - Jul 2011

Bibliographical note

Funding Information:
This work was supported, in part, by funds from the Kentucky Agricultural Experiment Station, University of Kentucky.

Keywords

Chitosan
Ground beef
Meat safety
Modified atmosphere packaging
Premature browning

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2011.02.002

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title = "Chitosan inhibits premature browning in ground beef",

abstract = "Our objective was to evaluate the effect of chitosan on premature browning in refrigerated ground beef patties stored in different packaging systems. Ground beef patties (15% fat) with chitosan (1% w/w) or without chitosan (control) were individually packaged either in vacuum (VP), aerobic packaging (AP), carbon monoxide modified atmosphere packaging (LO-OX; 0.4% CO+19.6% CO2+80% N2), or high-oxygen modified atmosphere packaging (HI-OX; 80% O2+20% CO2), and stored for 0, 1, or 3days at 1°C. At the conclusion of storage, raw surface redness was evaluated, patties were cooked to internal end-point temperatures of either 66°C or 71°C, and internal cooked color was measured. The incorporation of chitosan increased (P<0.05) the interior redness of patties stored in AP, VP, and LO-OX, but not in HI-OX. The results of the present study suggest that the incorporation of 1% chitosan minimizes premature browning in ground beef patties stored under AP, VP, and LO-OX.",

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author = "Suman, {S. P.} and Mancini, {R. A.} and P. Joseph and R. Ramanathan and Konda, {M. K.R.} and G. Dady and S. Yin",

note = "Funding Information: This work was supported, in part, by funds from the Kentucky Agricultural Experiment Station, University of Kentucky.",

year = "2011",

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doi = "10.1016/j.meatsci.2011.02.002",

language = "English",

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AU - Suman, S. P.

AU - Mancini, R. A.

AU - Joseph, P.

AU - Ramanathan, R.

AU - Konda, M. K.R.

AU - Dady, G.

AU - Yin, S.

N1 - Funding Information: This work was supported, in part, by funds from the Kentucky Agricultural Experiment Station, University of Kentucky.

PY - 2011/7

Y1 - 2011/7

N2 - Our objective was to evaluate the effect of chitosan on premature browning in refrigerated ground beef patties stored in different packaging systems. Ground beef patties (15% fat) with chitosan (1% w/w) or without chitosan (control) were individually packaged either in vacuum (VP), aerobic packaging (AP), carbon monoxide modified atmosphere packaging (LO-OX; 0.4% CO+19.6% CO2+80% N2), or high-oxygen modified atmosphere packaging (HI-OX; 80% O2+20% CO2), and stored for 0, 1, or 3days at 1°C. At the conclusion of storage, raw surface redness was evaluated, patties were cooked to internal end-point temperatures of either 66°C or 71°C, and internal cooked color was measured. The incorporation of chitosan increased (P<0.05) the interior redness of patties stored in AP, VP, and LO-OX, but not in HI-OX. The results of the present study suggest that the incorporation of 1% chitosan minimizes premature browning in ground beef patties stored under AP, VP, and LO-OX.

AB - Our objective was to evaluate the effect of chitosan on premature browning in refrigerated ground beef patties stored in different packaging systems. Ground beef patties (15% fat) with chitosan (1% w/w) or without chitosan (control) were individually packaged either in vacuum (VP), aerobic packaging (AP), carbon monoxide modified atmosphere packaging (LO-OX; 0.4% CO+19.6% CO2+80% N2), or high-oxygen modified atmosphere packaging (HI-OX; 80% O2+20% CO2), and stored for 0, 1, or 3days at 1°C. At the conclusion of storage, raw surface redness was evaluated, patties were cooked to internal end-point temperatures of either 66°C or 71°C, and internal cooked color was measured. The incorporation of chitosan increased (P<0.05) the interior redness of patties stored in AP, VP, and LO-OX, but not in HI-OX. The results of the present study suggest that the incorporation of 1% chitosan minimizes premature browning in ground beef patties stored under AP, VP, and LO-OX.

KW - Chitosan

KW - Ground beef

KW - Meat safety

KW - Modified atmosphere packaging

KW - Premature browning

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Chitosan inhibits premature browning in ground beef

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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