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

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

Research output: Contribution to journalArticlepeer-review

58 Scopus citations


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% O2+20% CO2), carbon monoxide MAP (CO; 0.4% CO+19.6% CO2+80% N2), 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.

Original languageEnglish
Pages (from-to)994-998
Number of pages5
JournalMeat Science
Issue number4
StatePublished - Dec 2010

Bibliographical note

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


  • Chitosan
  • Color stability
  • Ground beef
  • Lipid oxidation
  • Modified atmosphere packaging

ASJC Scopus subject areas

  • Food Science


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