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Effect of Chitosan on Quality and Shelf Life of Beef at Refrigerated Storage

J Alam
Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202

H M Murshed
Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202

S M E Rahman*
Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202

DH Oh
Department of Food Science and Technology, Kangwon National University, Chuncheon, South Korea

Abstract/ Executive Summary:

In this study, the microbiological quality and shelf life of beef treated with different concentrations of chitosan (CHI) was investigated. Beef samples obtained from a local market were dipped into 1%, 1.5% and 2% chitosan solutions prepared with 1% acetic acid. The samples were drained, vacuum packed and stored at 4°C for a period of 12 days. The samples were evaluated for sensorial properties (color, odor and overall acceptability) and microbial counts (TVC, TCC and TYMC) on 0, 4, 8 and 12 days of storage. Chitosan treated samples having 1%, 1.5%, 2% chitosan solution and control which were expressed as T1, T2, T3 and T0 respectively. The obtained results showed that addition of chitosan solution, significantly (p<0.05) affected on physicochemical (pH, CP, POV, Cooking Loss), microbiological (TVC, TCC, TYMC) and sensory attributes (color, odor, overall acceptance) compared to control samples at refrigerated temperature. The pH and POV of all the treatment groups increase significantly (p<0.05) compared to control group at different days of interval during storage. The CP and cooking loss of different treatment groups decrease significantly (p<0.05) compared to control group at different days of interval during storage. The results also revealed that the samples were dipped in chitosan solution (1%, 1.5%, 2%) significantly (p<0.05) improved the microbiological quality, sensory attributes and reduced lipid oxidation in beef samples compared to the control samples at different days interval. However, abnormal changes were not determined on the samples treated with chitosan, even on the last day of storage. In beef, storage at 4°C for 12 days, chitosan inhibited the growth of spoilage bacteria, reduce lipid oxidation, putrefaction and resulted in better sensory test. The results indicated that the application of chitosan on the beef samples improve the microbiological quality and extends the shelf life usually 5-8 days, which could an alternative to chemical protective additives.

Keywords: Antimicrobial effect, Sensory, Storage, Shelf life, Chitosan

Location: Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Nutrition

Objectives:

The present work was conducted to fulfill the following objectives: i) to investigate the quality changes of beef at refrigerated temperature, ii) to evaluate the effect of chitosan on delaying lipid oxidation and iii) to evaluate the effect of chitosan on inhibiting microbial growth and extend the shelf life of beef.

Methodology:

Source of chitosan Chitosan was collected from agricultural chemistry laboratory, Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh. Preparation of Beef Sample All visible fat and connective tissue were trimmed off as far as possible with the help of knife and the sample was cut into small pieces. Then whole sample was soaked into 3000 ml distilled water mixed with 30 g salt. Preparation of Chitosan Solution To prepare 1%, 1.5% and 2% chitosan solution respectively 4, 6 and 8 gram chitosan was mixed with 4 ml glacial acetic acid and stirred until dissolved it. Then 150 ml distilled water was added with the mixture and stirred again until mixed properly. Finally the solution was made up to 300 ml with distilled water. Sensory properties of beef Sensory evaluation Each meat sample was evaluated by a trained 6-member panel. The sensory questionnaires measured intensity on a 5- point balanced semantic scale (weak to strong) for the following attributes color, off-odor, and overall acceptability. The judges evaluated the samples based on the above criterions. Panelists were selected among department staff and students and trained according to the American Meat Science Association guidelines (AMSA, 1995). Sensory evaluation was accomplished at 0 day and repeated at 4 day, 8 day and 12 day; up to the end of refrigerated storage at 4°C. Physicochemical properties of beef pH measurement Samples (5 g) were homogenized in 45 ml of distilled water using a grinder (SFM1500NM, Shinil Co. China) for 1 min. Sample solutions were centrifuged for 15 min at 2000 xg and the pH was measured using a pH meter (Seven Easy pH, Mettler-Toledo GmbH, Switzerland). Peroxide value Peroxide value (POV) was determined according to (Sallam et al., 2004). POV was calculated and expressed as miliequivalent peroxide per kilogram of sample. Cooking loss Cooking loss was calculated after draining the drip coming from the cooked meat as follows: Cooking loss (%) = [(w₂-w₃) ÷ w₂] x 100; Where, w₂ = meat weight before cooking and w₃= meat weight after cooking. Microbial assessment For microbial assessment total viable count, total coliform count and total yeast-mould count were undertaken. A quantity of 10 g of beef meat sample was aseptically excised from stored stock sample. Each of the stored beef meat samples was thoroughly and uniformly macerated in a mechanical blender using a sterile diluent (0.1% peptone water) as per the serial dilutions ranging from 10-2 to 10-6 were prepared according to the instruction of the standard method (ISO, 1995). CFU/gm = (number of colonies / (volume plated × total dilution) Statistical model and analysis The proposed model for the planned experiment was factorial experiment with two factors A (Treatments) and B (Days of Intervals) is: yijk= μ + Ai + Bj+(AB)ij+ εijk i = 1,…,a; j = 1,…,b; k = 1,…,n Where, yijk= observation k in level i of factor A and level j of factor B B μ = the overall mean Ai = the effect of level i of factor A Bj= the effect of level j of factor B Data were statistically analyzed using SAS statistical discovery software, NC, USA. DMRT test was used to determine the significance of differences among treatments means.

Source of Information: Bang. J. Anim. Sci. 2017. 46 (4):230-238

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Beef can be preserved for 12 days in different techniques with more or less difference in the quality. The results of the present study it may also be concluded that 2% concentration of chitosan (CHI) will be used in future for manufacturing beef with providing antioxidant and antimicrobial agents as value addition through inhibiting lipid oxidation & prolonged the shelf-life of stored meat and meat products instead of synthetic antioxidant.

Knowledge Management: Journal