Chitosan inhibits premature browning in ground beef

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2011-07-01 DOI:10.1016/j.meatsci.2011.02.002

S.P. Suman , R.A. Mancini , P. Joseph , R. Ramanathan , M.K.R. Konda , G. Dady , S. Yin

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引用次数: 25

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% CO₂ + 80% N₂), or high-oxygen modified atmosphere packaging (HI-OX; 80% O₂ + 20% CO₂), 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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壳聚糖抑制碎牛肉过早褐变

我们的目的是评估壳聚糖对不同包装系统中冷冻碎牛肉饼过早褐变的影响。添加壳聚糖(1% w/w)或不添加壳聚糖(对照)的碎牛肉饼(15%脂肪)分别在真空(VP)、好氧包装(AP)、一氧化碳修饰气氛包装(LO-OX;0.4% CO + 19.6% CO2 + 80% N2)，或高氧修饰气氛包装(HI-OX;80% O2 + 20% CO2)，在1°C下保存0,1或3天。在储存结束时，评估原始表面的红色，将肉饼煮至66°C或71°C的内部终点温度，并测量内部煮熟的颜色。壳聚糖掺入量增加(P <在AP、VP和LO-OX中保存的肉饼的内部红度为0.05)，而在HI-OX中没有。本研究的结果表明，1%壳聚糖的掺入可以最大限度地减少在AP, VP和LO-OX下储存的碎牛肉饼的过早褐变。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.