Coating with chitosan containing lauric acid (C12:0) significantly extends the shelf-life of aerobically – Packaged beef steaks during refrigerated storage

• Published in: Meat science 2022-02, Vol.184, p.108696-108696, Article 108696
• Main Authors: Hoa, Van-Ba, Song, Dong-Heon, Seol, Kuk-Hwan, Kang, Sun-Moon, Kim, Hyun-Wook, Kim, Jin-Hyoung, Cho, Soo-Hyun
• Format: Article
• Language: English
• Subjects: Animals; Bacteria - growth & development; Cattle; Chitosan; Coating; Food Microbiology; Food Packaging - methods; Food Preservation - methods; Food Storage; Fresh beef; Lauric acid; Lauric Acids; Red Meat - microbiology; Shelf-life; Thiobarbituric Acid Reactive Substances - analysis
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2021.108696

The present research aimed at investigating the application potential of a newly developed chitosan/lauric acid edible coating in preservation of fresh beef under refrigerated storage and aerobic packaging conditions. The 2-cm thick steaks were coated with 2% chitosan (CHI), 1 mM lauric acid in 2% chitosan (CHI/1 mM LA) or 3 mM lauric acid in 2% chitosan (CHI/3 mM LA), and over-wrapped in permeable film. Non-coated samples were used as a control (CON). Results showed that the inhibitory effects against the spoilage bacteria growth, volatile basic nitrogen formation and lipid oxidation of the chitosan coating was increased with the incorporation of lauric acid (p˂0.05). More importantly, the incorporation of lauric acid almost completely protected the meat samples against the discoloration after 21 days of storage. The coating with chitosan or chitosan/lauric acid completely inhibited the formation of bacterial spoilage-derived volatile compounds. Overall, coating of chitosan containing 1-3 mM lauric acid could be a promising method in preservation of fresh beef to improve safety and quality under aerobic packaging condition. •A chitosan/lauric acid edible coating was newly developed and tested.•The antimicrobial and antioxidant activities of chitosan in beef was further enhanced by lauric acid.•Incorporation of 1-3mM lauric acid almost protected aerobically-packaged beef from discoloration for 21 days of storage.•The coating with chitosan/or lauric acid completely inhibited formation of bacterial spoilage-derived volatile compounds.•Coating with chitosan/lauric acid can extend shelf-life of aerobically-packaged beef for over 21 days.