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Development of Shelf‐stable Intermediate‐moisture Meat Products Using Active Edible ChitosanCoating and Irradiation
Author(s) -
Rao M. Shobita,
Chander Ramesh,
Sharma Arun
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb11475.x
Subject(s) - chitosan , food science , chemistry , chitin , shelf life , tbars , antioxidant , irradiation , thiobarbituric acid , antimicrobial , food preservation , bacterial growth , moisture , food irradiation , coating , bacteria , biochemistry , organic chemistry , biology , lipid peroxidation , physics , nuclear physics , genetics
Shelf‐stable intermediate‐moisture (IM) meat products were developed using a combination of hurdles such as reduced a w , active edible coating of chitosan, and irradiation. Chitosan prepared from chitin had a viscosity of 16 c P, molecular weight of 17.54 kDa, and a degree of deacetylation (DD) of 74%. The nitrogen content of the chitosan was estimated to be 7.56%. The antioxidant activity of chitosan increased upon irradiation without significantly affecting its antimicrobial property. The effect of irradiated chitosan coating in terms of its antimicrobial and antioxidant properties in IM meat products immediately after irradiation and during storage was assessed. The a w of meat products such as mutton sheek kababs and streaky bacon was first reduced to 0.85 ± 0.02. The products were then coated with chitosan and irradiated (4 kGy). No viable bacteria or fungi were detected in chitosan‐coated, irradiated products. In contrast, IM meat products that were not subjected to gamma radiation showed visible fungal growth within 2 wk. The chitosan‐coated products showed lower thiobarbituric acid‐reactive substances (TBARS) than the noncoated samples for up to 4 wk of storage at ambient temperature. The studies thus clearly indicated the potential use of chitosan coating for the preparation of safe and stable meat products.