The Effect of chitosan on microbial, chemical and sensory traitsof minced meat

PDF
Published: Apr 18, 2023
Updated: 2023-04-18
Versions:
2023-04-18 (3)
DOI: https://doi.org/10.12681/jhvms.29659
Keywords:
Chitosan Minced Meat Bacteriological profile Chemical profile Egypt
GAK Kirella
Food Control Department, Faculty of Veterinary Medicine , Kafr Elsheikh University
NY Mustafa
Food Control Department,Faculty of Veterinary Medicine, KafrElsheikh University, Egypt
AM Elrais
Food Control Department., Faculty of Veterinary Medicine, Benha University, Egypt
AR Ahmed
kafr elsheikh university, egypt
https://orcid.org/0000-0003-0103-7940
Abstract

Chitosan is a naturally obtained biopolymer and has many applications in the food industry. The effect of chitosan (1% and 3%) added individually to meat on microbiological profile represented by aerobic plate count (APC), Psychrotrophic, mold and yeast counts; chemical (pH, TVB-N & TBA) and sensory traits (color, odor, appearance and consistency) was studied. Thus, the minced meat samples were divided into 3 groups. The first group was prepared as control (Untreated group) and the other two groups were treated with chitosan at ratio of 1% and 3%. The results indicated that chitosan either 1% or 3% had great destructive effect in all tested microbial groups as compared with control group. From chemical point of view, such concentrations of chitosan improved the chemical quality indices of minced meat. Organoleptically, the control samples were decomposed after the 4th day, while the using of chitosan particularly at 3% extended the shelf life of the experimented minced meat till the 9th day. Finally, it can be concluded that chitosan had great effect on the quality and prolong the shelf life of minced meat as it improves the microbiological and chemical as well as sensory characteristics of minced meat

Article Details
  • Section
  • Research Articles
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Authors who publish with this journal agree to the following terms:

· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Downloads
Download data is not yet available.
References
Abidi S, Ahmed K, Sherwani S, Kazmi S(2014) Reduction and removal of
Pseudomonas aeruginosa biofilm by natural agents. Int J Chem Pharm
Sci .5:28-34.
AOAC (1995): Method 991.42 and 993.19. Official methods of analysis (16th
ed.). Washington, DC: Association of Official Analytical Chemists.
Barbosa LN, Rall VLM, Fernades AAH, Ushimaru PI, De Silva I, Fernandes
A(2009) Essential oils against food borne pathogens and spoilage bacteria in minced meat: Foodborne Path. Dis. 6: 725-728.
Bazargani-Gilani B, Aliakbarlu J, Tajik H (2015) Effect of pomegrante juice
dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage:
Innovative Food Science and Emerging Technologies. 29:280-287.
Chounou N, Chouliara E, Mexis SF, Stavros K, Georgantelis D, Kontominas MG(2013) Shelf-life extension of ground meat stored at 4OC using
chitosan and an oxygen absorber: Inter. J. Food Sci. & Amp. Technol.
(1):89-95.
Chung YC, Chen CY (2008) Antibacterial characteristics and activity of acid-soluble chitosan.Bioresour Technol. 99(8):2806-2814.
Costa SM, Ferreira DP, Teixeira P, Ballesteros LF, Teixeira JA, Fangueiro R
(2021) Active natural-based films for food packaging applications: The
combined effect of chitosan and nanocellulose: International Journal of
Biological Macromolecules . 177:241:251.
Dahaya IH, Rosyidi D (2021) Application of chitosan from waste Gurami fish
scales (Osphronemusgoramy) and clove powder (Syzygiumaromaticum)
as edible coating on chicken meat: Journal IlmudanTeknologiHasilTernak (JITEK). 1978-0303.
Darmadji P, Izumimoto M (1994) Effect of chitosan in meat preservation:
Meat Sci. 38: 243.
Eaton P, Fernandes JC, Pereira E, Pintado ME, Malcata FX (2008) Atomic
force microscopy study of the antibacterial effects of chitosan on Escherichia coli and Staphylococcus aureus. Ultramicroscopy. 108(10):1128-
EOS(Egyptian Organization for Standardization and Quality Control) (2005):
Egyptian standards for requirements of minced meat, No: 1694.
Feldman D, Ganon J, Haffman R, Simpson J (2003) The solution for data
analysis and presentation graphics. 2nd Ed., Abacus Lancripts, Inc.,
Berkeley, USA.
Fernandes IP, Leite E, Vilas-Boas D, Amaral, JS, Barreiro MF (2012) Production of chitosan based films enriched with oregano essential oil for
increased antibacterial activity. 11º Encontro de Química dos Aliments.
Fik M, Fik AL (2007) Microbiological and sensory changes in minced beef
treated with potassium lactate and sodium diacetate during refrigerated
storage. J. Inter. Food properties, 10: 589-598.
Fung DY, Kastner JJ, Kastner CL, Vanier MA, Hajmeer MN, Phebus RK,
Smith JS, Penner KP, Marsden JL (2001) Meat safety, meat science and
applications: CRC Press Marcel Dekker Inc. New York, pp. 171-205.
Garg U, Chauhan S, Nagaich U, Jain N (2019) Current Advances in Chitosan
Nanoparticles Based Drug Delivery and Targeting. National Library of
Medicine. 9(2): 195-204.
Geiker NRW, Bertram HC, Mejborn H, Dragsted LO, Kristensen L, Carrascal
JR, Bügel S, Astrup A (2021)Meat and Human Health-Current Knowledge and Research Gaps. National Library of Medicine. 10(7): 1556.
Georgantelis D, Ambrosiadis I, Katikou P, Blekas G, Georgakis SA (2007)
Effect of rosemary extract, chitosan and a-tocopherol on microbiological
parameters and lipid oxidation of fresh pork sausages stored at 4°C. Meat
Sci., 76:172.
Guillén-Sans R, Guzmán-Chozas M (1998) The thiobarbituric acid (TBA)
reaction in foods: a review: Critical Reviews in Food Sci. and Nutrition.
(4): 315-330.
Helander I, Nurmiaho‐Lassila E, Ahvenainen R, Rhoades J , Roller S ( 2001).
Chitosan disrupts the barrier properties of the outer membrane of Gram‐
negative bacteria. International Journal of Food Microbiology .71, 235-
ICSMF “the International Commission on Microbiological Specification for
Food” (1996). Microorganisms in food” 1-Their significance and methods of enumeration. 3rd Ed. Univ. of Toronto Press, Toronto, Canada.
ICSMF “the International Commission on Microbiological Specification for
Food” (1980). Microbial Ecology of foods” VOI. 1, Academic Press,
New York, Toronto.
ISO “International Organization for Standardization” 4833-1 (2013): “International Organization for Standardization. No. 4833-1. Microbiology of
the food chain-Horizontal method for the enumeration of microorganisms-Part 1: Colony count at 30 °C by the pour plate technique”.
ISO (International Organization Standarization) 6887-2 (2017): Microbiology of food and animal feeding stuffs- preparation of test samples, initial
suspension and decimal dilutions for microbiological examination _part
: Specific rules for the preparation of meat and meat products, Switzerland, Vienna.
Kaur S, Dhillon GS (2014) The versatile biopolymer chitosan: potential
sources, evaluation of extraction methods and applications. Critic. Rev.
Microbiol., 40(2): 155-175.
Khorshidi S, Mehdizadeh T, Ghorbani M (2020) The effect of chitosan coatings enriched with the extracts and essential oils of ElettariaCardamomum on the shelf-life of chicken drumsticks vacuum-packaged at 4◦c: J
Food Sci Technol. 58:2924-2935.
Kong M, Chen XG, Xing K, Park HJ (2010) Antimicrobial properties of chitosan and mode of action: A state of the art review. Int. J. Food Microbiol.
(1):51-63.
Kou SG, Peters LM, Mucalo, MR (2021) Chitosan: A review of sources
and preparation methods. Int J BiolMacromol. 169: 85-94. https: //doi.
org/10.1016/j.ijbiomac.2020.12.005.
Krishnan RK, Babuskina S, Babu ASP, Sasikala M, Sabina K, Archana G
(2014): Antimicrobial and antioxidant effects of spice extracts on the
shelf life extension of raw chicken meat: Int. J. Food Microbiol. 171:
-40.
Langroodi AM, Nematollahi A, Sayadi M (2021) Chitosan coating incorporated with grape seed extract and Origanum vulgare essential oil : an
active packaging for turkey meat preservation. Journal of Food Measurement and Characterization. 15:2790-2804.
Lonergan SM, Topel DG, and Marple DN (2019). Chapter 12 meat microbiology and safety. In: The science of animal growth and meat technology
(2nd ed.) (eds. S.M. Lonergan, D.G. Topel and D.N. Marple). Academic
Press, pp. 183-204. https://doi. org/10.1016/B978-0-12-815277-5.00012-
Matica MA, Aachmann FL, Tøndervik A, Sletta H, Ostafe V (2019) Chitosan
as a wound dressing starting material: Antimicrobial properties and mode
of action. Int. J. Mol. Sci. 20(23):5889. doi: 10.3390/ijms20235889.
Mehdizadeh T, Langroodi, AM (2019) Chitosan coatings incorporated with
propolis extract and Zataria multiflora Boiss oil for active packaging of
chicken breast meat: International Journal of Biological Macromolecules. 141: 401-409 .
No HK, Park NY, Lee SH, Hwang HJ, Meyers SP (2002) Antibacterial activities of chitosans and chitosan oligemers with different molecular weights
on Spoilage Bacteria isolated from Tofu: J Food Sci. 67:1511-1514.
Pearson D (2006) Chemical Analysis of Foods. 11th Ed, Publishing Co.,
Churchill Livingstone, Edinburgh, London, United Kingdom.
Rabea EI, Badawy MET, Stevens CV, Smagghe G, Steurbaut W(2003) Chitosan as antimicrobial agent: Applications and mode of action: Bio-macromolecules. 6:1457-1465.
Raafat D, Von Bargen K, Haas A, Sahl, HG (2008). Insights into the mode of
action of chitosan as an antibacterial compound. Applied Environmental
Microbiology . 74(12), 3764- 3773.
Rezaeifar M, Mehdizadeh T, Langroodi, AM, Rezaei, F(2020) Effect of chitosan edible coating enriched with lemon verbena extract and essential
oil on the shelf life of vacuum rainbow trout (Oncorhynnchus mykiss) :
Journal of Food Safety . 40(3) , e12781.
Rhoades JR, Duffy G, Koutsoumanis K(2009)Prevalence and concentration
of verocytotoxigenicEscherichia coli, Salmonella enterica and Listeria
monocytogenes in the beef production chain: A review. Food Microbiol..
: 357-376.
Rukchon CH, Trevanich S, Jinkarn T, Suppakul P(2011) Volatile compounds
as quality indicators of fresh chicken and possible application in intelligent packaging :The 12th. Proc. A Sean Food Conference, BITEC Bangna, Bangkok, Thailand.
Sagoo, S, Board R, Roller S (2002) Chitosan inhibits growth of spoilage microorganism in chilled pork products: Food Microbiol. 19: 175-182.
Sagoo, S., Board, R. and Roller, S. (2013): Chitosan inhibits growth of spoilage microorganism in chilled pork products. Food Microbiol. 19:175-
Sallam K, Samejima K (2004) Microbiological and chemical quality of
ground beef treated with sodium lactate and sodium chloride during refrigerated storage: LWT-Food Sci. Technol. 37(8): 865-871.
Sallam KI, Abd-Elghany SM, Hussein MA, Imre K, Morar A, Morshdy
AE, Sayed-Ahmed MZ (2020) Microbial decontamination of beef
carcass surfaces by lactic acid, acetic acid, and trisodium phosphate
sprays: BioMed. Res. Int., 1-11.
Shahidi F, Desilva C, Amarowicz R (2003). Antioxident activity of extracts
of defatted seeds of niger (Guizotiaabyssinica): J. Am. Oil Chem. Soc.
,443-450.
Soultos N, Tzikas Z, Abrahim A, Georgantelis D, Ambrosiadis I (2008) Chitosan effects on quality properties of Greek style fresh pork sausages:
Meat Sci., 80:1150-1156.
Valencia I, Grady MN, Ansorena D, Astiasarán I, Kerry JP (2008) Enhancement of the nutritional status and quality of fresh pork sausages following
the addition of linseed oil, fish oil and natural antioxidants: Meat Sci,
(4):1046-1054.
Younes I, Rinaudo M (2015) Chitin and chitosan preparation from marine
sources. Structure, properties and applications. Mar. Drugs. 13:1133-
Yuan G, Lv H, Tang W, Zhang X, Sun H (2016) Effect of chitosan coating
combined with pomegranate peel extract on the quality of Pacific white
shrimp during iced storage: Food Control, 59, 818-823.
Zheng LY, Zhu JF (2003) Study on antimicrobial activity of chitosan with
different molecular weights: Carbohydrate Polymers, 54(4): 527-530.
Zou P, Yang X,Wang J, Li Y, Yu H, Zhang Y, Liu G (2016)Advances in characterisation and biological activities of chitosan and chitosan oligosaccharides. Food Chem.190:1174-1181.