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% 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 language | English |
|---|---|
| Pages (from-to) | 994-998 |
| Number of pages | 5 |
| Journal | Meat Science |
| Volume | 86 |
| Issue number | 4 |
| DOIs | |
| State | Published - Dec 2010 |
Bibliographical note
Funding Information:This work was supported, in part, by funds from the Kentucky Agricultural Experiment Station, University of Kentucky .
Funding
This work was supported, in part, by funds from the Kentucky Agricultural Experiment Station, University of Kentucky .
| Funders | Funder number |
|---|---|
| University of Kentucky | |
| Kentucky Agricultural Experiment Station |
Keywords
- Chitosan
- Color stability
- Ground beef
- Lipid oxidation
- Modified atmosphere packaging
ASJC Scopus subject areas
- Food Science