Effect of the molecular weight and concentration of chitosan in pork model burgers

Sayas‐Barberá, Estrella; Quesada, Jesús; Sánchez‐Zapata, Elena; Viuda‐Martos, Manuel; Fernández-López, F.; Sendra, Esther

doi:10.1016/j.meatsci.2011.03.007

Cited by 52 publications

(74 citation statements)

References 56 publications

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“…The antimicrobial effect of chitosan observed in this study is in accordance with that reported by Sayas-Barberá et al, 12 which indicated a reduction of 2 logs in pork model burgers with 1% low molecular weight chitosan at the end of storage (8 days). In samples 2B and 3B, the reduction was ca.…”

Section: Microorganisms Samplessupporting

confidence: 93%

“…4 Therefore, several synthetic food additives, such as nitrites, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ), have been used to prevent these harmful events and increase the shelf life of the product. [4][5][6][7][8] In addition to its antimicrobial capacity, chitosan possesses other interesting properties such as antioxidant capacity, 4,9 lipid and water binding capacity, [10][11][12] and emulsification properties. This fact, associated with safety of some synthetic additives, has been questioned in the last few years 1 and has caused an increasing demand of natural products by the consumers as an alternative to chemical preservatives in foods.…”

Section: Introductionmentioning

confidence: 99%

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Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

et al. 2015

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A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction. Sausages were formulated with chitosan (2%, w/w) and different fat levels (5%, 12.5% and 20%, w/w). The results indicated that incorporation of 2% chitosan into produced pork sausages with health claims of reduction of cholesterol is technologically feasible. In addition, the chitosan reduced the microbial growth, revealing interesting fat and water absorption capacities, reduced lipid oxidation, provided greater stability in terms of colorimetric parameters and promoted positive firmer texture and gumminess. The reduction of fat content to levels of 5% was positively achieved with the incorporation of chitosan. Sensorial analysis showed that panelists did not detect any significant difference in taste and any unfavorable effect on the sausage appearance as a consequence of chitosan addition and variation of fat.

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Section: Microorganisms Samplessupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

et al. 2015

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“…There are several scientific works that has shown the beneficial effects of chitosan on lipid oxidation when it is added to meat and meat products as ingredient (Georgantelis et al 2007;Sayas-Barberá et al 2011). However, to our knowledge, few studies have been conducted to analysis the antioxidant effect of chitosan films or chitosan films added with EO on meat and meat products.…”

Section: Lipid Oxidationmentioning

confidence: 99%

Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham

et al. 2015

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The aim of this work was to develop chitosan edible films added with essential oils obtained from two Thymus species, Thymus moroderi (TMEO) and Thymus piperella (TPEO) to determine their application for enhancing safety (antioxidant and antibacterial properties) and shelf-life of cooked cured ham (CCH) stored at 4°C during 21 days. Addition of TMEO and TPEO into chitosan films decreased the aerobic mesophilic bacteria (AMB) and lactic acid bacteria (LAB) counts in coated cooked cured ham samples as compared with uncoated samples. Both AMB and LAB showed the lowest counts in CCH samples coated with chitosan films added with TPEO at 2 %. In regard to lipid oxidation, the CCH samples coated with chitosan films added with TMEO or TPEO had lower degrees of lipid oxidation than uncoated control samples. Chitosan films added with TPEO at 2 % showed the lowest values. The addition of TPEO or TMEO in chitosan films used as coated in CCH improved their shelf life.

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“…Do Amaral et al (2015) and Sayas-Barbera et al (2011) observed high a* values in chitosan-treated samples. However, these studies used meat as a matrix for the experiment and related the results to the protective effects of chitosan against lipid oxidation and iron chelation.…”

Section: Resultsmentioning

confidence: 86%

“…Thus, Do Amaral et al (2015) found a similar result in meat sausages after addition of 2 % (w/w) chitosan. However, Sayas- Barbera et al (2011) andSoultos et al (2008) found no significant differences between control and experimental pork hamburgers and sausages (respectively) following the addition of less than 1 % chitosan. This can be due to the lower initial water content that joined to the percentage of added chitosan, resulting in a maintenance of the water content.…”

Section: Resultsmentioning

confidence: 93%

Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

Lamas

Anton²,

Miranda

et al. 2015

Food Bioprocess Technol

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Four different strategies were employed to obtain egg-derived products in form of sticks with a reduced cholesterol content (use of β-cyclodextrins, extraction of egg-yolk granules, bioconversion of cholesterol by cholesterol oxidase, and use of chitosan as a chelating agent). The developed products were analyzed and compared to conventional egg-derived products for their proximate composition, cholesterol content, color, and consumer acceptability. Additionally, the lipid oxidation and surface color stability of modified and conventional egg-derived products were investigated during 30 days of frozen storage. The results obtained showed reductions in the cholesterol content of egg-derived yolks ranging from 27.11 % (chitosan addition in a range 1:1) to 87.54 % (β-cyclodextrins added directly). Lipid oxidation determinations revealed that no significant increases were found in any of the developed yolks with respect to control ones. In fact, chitosan-added products (in a range 2:1) and egg-derived products elaborated with yolk granules showed significantly lower lipid oxidation than control ones after frozen storage. Consumer acceptability parameters did not reveal significant differences between chitosan-added egg-derived products with respect to the control ones, with the only exception of a slight difference in odor (5.57 in chitosan-added product vs 5.14 in control product). Considering all the results obtained, egg-derived yolk that was chelated by chitosan contained the best balance out of the four methodologies employed, considering price, the ease of industrial application, and the minor changes in color and consumer acceptability. The final reduction of cholesterol content using this method was about 50 %.

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Effect of the molecular weight and concentration of chitosan in pork model burgers

Cited by 52 publications

References 56 publications

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham

Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

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