Application of Chitosan as a Natural Antimicrobial and Antioxidant
Agent for Extension Shelf Life of Meat
الباحث الأول:
Huda N. Jasim
الباحثين الآخرين:
Marwa R. Hassan
المجلة:
Indian Journal of Natural Sciences
تاريخ النشر:
None
مختصر البحث:
Chitosan is the deacetylation derivative of chitin, which is the second most abundant polysaccharide found in nature
after cellulose and commonly found in the shells and exoskeletons of crustacean, which are available in large
quantities as wast…
Chitosan is the deacetylation derivative of chitin, which is the second most abundant polysaccharide found in nature
after cellulose and commonly found in the shells and exoskeletons of crustacean, which are available in large
quantities as waste products and by products of the shellfish industry. The present study described the effectiveness
of different concentrations of chitosan solutions (0.25%, 0.5% , 1%) as a preservative on some quality characteristics of
meat, as microbiological quality, lipid stability and organoleptic characteristic during 10 days of refrigerated storage.
The microbiological quality and shelf life of meat treated with different concentrations of chitosan (0.25%, 0.5% and
1%).was investigated. The meat were evaluated for microbiological counts (total bacterial count, total psychotropic
bacteria and total coliform bacteria) on 1, 7 and 10 days of storage. Microbial counts increased gradually (p≤ 0.05) in
all samples during storage but the rate of increase was lower in 0.5% and 1% chitosan dipped samples with the mean
value 7.12±0.16 , 6.79±0.29 respectively compared with control samples . There is a significantly decrease (p≤ 0.05) in
the total psychotropic count with a long lag phase from the beginning of the storage period, the meat samples
dipping in 0.5%,1% chitosan decreased significantly (p ≤ 0.05) up to 10 days of storage and reached 6.63±0.07 CFU/g
and 5.60±0.06 CFU/g respectively. In addition, the rate of coliform proliferation was generally slower than that of the
control samples, reached 4.75±0.09 and 4.61±0.13 CFU / g respectively there was a decrease bacterial contamination of
meat samples dipping in 0.25% chitosan but this decrease was not significantly difference (p≤ 0.05) after 10 day of
storage. There were significant differences (p≤0.05) among the samples preserved in chitosan 0.5%, 1% in TBARS
value 0.44±0.02, 0.36±0.01 compared with those of the control sample 1.49±0.05 after 10 days of storage. The pH
values of the control samples were found to increase (P ≤ 0.05) at the end of the storage period while samples which
treatments with chitosan 0.5% ,1% inhibited the increase in pH during the storage period which caused the pH to
reach a level of only 6.38±0.10, 5.98±0.03 compared with that measured for the control 6.92±0.04. The last part of
present study was an attempt to know the effect of chitosan on organoleptic characteristic, all chitosan treated
samples (0.5%, 1%) received good sensory attributes than the control samples, which after 7 days became
unacceptable. Higher microbial counts and lipid oxidation in samples without chitosan treatment might be the reason for their early spoilage. While meat samples treated with chitosan had a better sensory appearance and
showed highly improvement of organoleptic characteristics
