Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage

High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. chitosan films...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2021-03, Vol.26 (6), p.1782
Main Authors: Tirado-Gallegos, Juan Manuel, Zamudio-Flores, Paul Baruk, Espino-Díaz, Miguel, Salgado-Delgado, René, Vela-Gutiérrez, Gilber, Hernández-Centeno, Francisco, López-De la Peña, Haydee Yajaira, Hernández-González, María, Rendón-Villalobos, J Rodolfo, Ortega-Ortega, Adalberto
Format: Article
Language:English
Subjects:
Animals
Chitosan - chemistry
conservation
exoskeleton
Food Packaging
Food Preservation
Grasshoppers - chemistry
Meat Products
Membranes, Artificial
sausages
TBARS
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Summary:High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10 g/m s Pa) than commercial chitosans films (from 16.06 × 10 to 64.30 × 10 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24% to 2.38%). A higher increase in hardness (from 22.32 N to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of . could be a good alternative as packaging material for meat products with high-fat content.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules26061782