Development and evaluation of chitosan and its derivative for the shelf life extension of beef meat under refrigeration storage

Summary The current study was aimed to study the shelf life of beef meat at refrigeration storage using novel chitosan derivative (Ch‐D). Chitosan was modified with antimicrobial monomethyl fumaric acid (MFA). The chemical structure of the resulting material was characterized by FT‐IR and HR‐XRD. Th...

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Bibliographic Details
Published in:International journal of food science & technology 2017-05, Vol.52 (5), p.1111-1121
Main Authors: Khan, Imran, Tango, Charles Nkufi, Oh, Deog‐Hwan
Format: Article
Language:English
Subjects:
Antimicrobial agent
Bacteria
Beef
Chitosan
Derivatives
Enterobacteriaceae
Fumaric acid
Meat
Refrigeration
Shelf life
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Summary:Summary The current study was aimed to study the shelf life of beef meat at refrigeration storage using novel chitosan derivative (Ch‐D). Chitosan was modified with antimicrobial monomethyl fumaric acid (MFA). The chemical structure of the resulting material was characterized by FT‐IR and HR‐XRD. The results confirmed the successful synthesis of conjugate sample. For the shelf life study, following lots were used: control (distilled water), chitosan 0.5%, Ch‐D 0.5%. The samples were kept at 4 °C for 16 days and analyzed at 4‐day intervals. Ch‐D treatment significantly reduced the total viable counts, enterobacteriaceae, lactic acid bacteria, psychrotrophic bacteria, and yeasts–moulds when compared with the chitosan and control during refrigeration storage. The peroxide value (PV) for Ch‐D was 0.19 ± 0.04 meq O2 kg−1 fat and chitosan was 0.21 ± 0.07 meq O2 kg−1 fat and showed no significant difference (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13379