| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6403141 | LWT - Food Science and Technology | 2013 | 6 Pages |
The effect of chitosan coating on shelf life of ready-to-cook (RTC) meat products under chilled storage (0-3 °C) was investigated. The products investigated were chicken balls, chicken seekh kababs and mutton seekh kababs. The samples were coated with 2 g/100 ml chitosan and then stored for 14 days. The control and coated samples were analyzed periodically for microbiological, chemical and sensory characteristics. Chitosan coated samples displayed a longer shelf-life compared to the uncoated samples. Chitosan coating eliminated fecal coliforms and lowered counts of Staphylococcus spp. Chitosan coating retarded lipid oxidation in all the meat products during storage. There were no significant organoleptic changes in the chitosan coated samples. The efficacy of chitosan coating in inhibiting Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Pseudomonas fluorescens was validated by inoculated pack studies.
⺠Chitosan coating (2%) enhanced shelf life of ready-to-cook meat products. ⺠Chitosan coated meat products were sensorily acceptable. ⺠Chitosan coating improved microbiological quality of meat products. ⺠Chitosan coating reduced lipid peroxidation in meat products. ⺠Packed inoculum studies validated the efficacy of chitosan coating.
