Chitosan inhibits premature browning in ground beef |
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Authors: | Suman S P Mancini R A Joseph P Ramanathan R Konda M K R Dady G Yin S |
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Affiliation: | Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA. spsuma2@email.uky.edu |
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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% CO(2)+80% N(2)), or high-oxygen modified atmosphere packaging (HI-OX; 80% O(2)+20% CO(2)), 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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Keywords: | Premature browning Chitosan Modified atmosphere packaging Ground beef Meat safety |
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