Effectiveness of gamma irradiated chitosan for fresh meat preservation

Abstract EN

Chitosan is a food preservative of natural origin that has drawn the attention of scientists working in the field of radiation processing and natural polymer products development.

The effectiveness of 1% chitosan (CS) and chitosan oligosaccharides (COS) (chitosan subjected to γ irradiation, 50 or 100 kGy) dipping to preserve fresh beef slices during refrigerated storage was investigated.

The microbiological quality, lipid and color stability were evaluated.

The results revealed that dipping in 1% CS, COS 50 and COS 100 significantly (p< 0.05) improved the microbiological quality and reduced lipid oxidation in beef samples compared to the control samples.

On day 7, control samples were considered rejected from the microbiological and lipid oxidation point of view.

Dipping in 1% COS 100 significantly (p< 0.05) influenced color properties compared with the other groups.

It could be concluded that dipping in 1% COS improved quality parameters of fresh beef and could be used in preservation.