Article

Chitosan inhibits premature browning in ground beef.

Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
Meat Science (impact factor: 2.28). 03/2011; 88(3):512-6. DOI:10.1016/j.meatsci.2011.02.002 pp.512-6
Source: PubMed

ABSTRACT Our objective was to evaluate the effect of chitosan on premature browning in refrigerated ground beef patties stored in different packaging systems. Ground beef patties (15% fat) with chitosan (1% w/w) or without chitosan (control) were individually packaged either in vacuum (VP), aerobic packaging (AP), carbon monoxide modified atmosphere packaging (LO-OX; 0.4% CO+19.6% CO(2)+80% N(2)), or high-oxygen modified atmosphere packaging (HI-OX; 80% O(2)+20% CO(2)), and stored for 0, 1, or 3 days at 1°C. At the conclusion of storage, raw surface redness was evaluated, patties were cooked to internal end-point temperatures of either 66°C or 71°C, and internal cooked color was measured. The incorporation of chitosan increased (P<0.05) the interior redness of patties stored in AP, VP, and LO-OX, but not in HI-OX. The results of the present study suggest that the incorporation of 1% chitosan minimizes premature browning in ground beef patties stored under AP, VP, and LO-OX.

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Keywords

1% chitosan minimizes premature browning
 
3 days
 
aerobic packaging
 
AP
 
carbon monoxide
 
chitosan
 
color
 
different packaging systems
 
Ground beef patties
 
HI-OX
 
internal
 
internal end-point temperatures
 
LO-OX
 
premature browning
 
raw surface redness
 
refrigerated ground beef patties
 
vacuum
 

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