Reducing SO2 in fresh pork burgers by adding chitosan |
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| Affiliation: | 1. The Royal (Dick) School of Veterinary Studies and The Roslin Institute, Easter Bush Campus, University of Edinburgh, Midlothian, EH25 9RG, United Kingdom;2. Institute of Biodiversity, Animal Health and Comparative Medicine, College of Medical, Veterinary & Life Sciences, University of Glasgow, G61 1QH, United Kingdom;3. Centre of Excellence for Poultry Science, University of Arkansas, Fayetteville, AR 72701, United States;1. Technological Agri-Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Av. Adolfo Suárez s/n, 06071 Badajoz, Spain;2. Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain;1. Department of Mechanical Engineering, The Catholic University of America, Washington, DC 20064, USA;2. Department of Physics, Florida A&M University, Tallahassee, FL 32307, USA |
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| Abstract: | The use of 0.02 or 0.05% chitosan is proposed to reduce from 450 to 150 mg kg? 1 the SO2 required to preserve pork burgers aerobically packed and stored at 2 °C for up to 21 days under retail display conditions. The effects of chitosan and/or sulfite addition and the storage time were determined in fresh (color deterioration, lipid oxidation, pH, total viable counts, Escherichia coli and coliforms, Salmonella, appearance and odor) and cooked (appearance, odor, flavor and texture) burgers. The addition of either 0.02 or 0.05% chitosan was not detected by sensory analysis, and extended the shelf life of low-SO2 burgers from 7 to 14 days. Chitosan enhanced the preservative effects of sulfite at a low dose, acting on the main causes of meat deterioration (bacterial spoilage, color stability and lipid oxidation), and provided good sensory properties to fresh and cooked pork burgers. |
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