Improving the sensory, physicochemical and microbiological quality of pastirma (A traditional dry cured meat product) using chitosan coating

Abdallah, Marwa R.S.; Mohamed, Mahmoud A.; Mohamed, Hussein M.H.; Emara, Mohamed M.T.

doi:10.1016/j.lwt.2017.08.006

Cited by 42 publications

(20 citation statements)

References 29 publications

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“…Another report [42] found that the mesophilic count in chicken breast meat decreased (1.8 and 2.0 log 10 CFU/g, respectively) when treated with chitosan coating, alone (1%) or combined with 0.1% grape seed extracts, during storage at 4 • C for 9 days. In addition, a reduction in both mesophilic and pyschrotrophic count (2 log 10 CFU/g by both) has been reported for chitosan-coated pastirma (1.5%) during storage [37]. Interestingly, a stronger antimicrobial activity has been detected in chitosan when it is dissolved in acid solutions, because under this condition, chitosan acquires a positive charge that interacts with the negatively-charged groups of the bacterial cell wall, such as phosphate, carboxyl, N-acetylglucosamine and N-acetylmuramic [34,45].…”

Section: Discussionmentioning

confidence: 88%

“…Likewise, a reduction in MDA formation (values below 1 mg MDA/kg) has been reported in cooked products (chicken balls, chicken kabab and mutton kabab) incorporated with chitosan coating (1%), stored at 0-3 • C for 14 days [43]. Furthermore, a reduction of MDA formation (48.8%) has been reported in pastirma (a dry-cured meat product) treated with chitosan coating (1.5%) during storage at 5 • C for 4 weeks [37]. Chitosan and GTWE may reduce the initiation of lipid oxidation, and consequently MDA formation, in meat products, by acting as a proton donator or chelator in transition metal ions [23,44].…”

Section: Discussionmentioning

confidence: 94%

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Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Montaño-Sánchez

Torres-Martínez

Vargas-Sánchez

et al. 2020

Foods

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Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of added chitosan coating, alone and in combination with green tea water extract (GTWE), on the quality of pork chops during prolonged cold storage. For evaluating oxidative and antimicrobial stabilities, 72 fresh pork samples were subjected to four treatments (n = 18 per treatment): T0 (non-coated chops without GTWE); T1 (chitosan-coated chops without GTWE); T2 (chitosan-coated chops plus 0.1% of GTWE); and T3 (chitosan-coated chops plus 0.5% of GTWE). Pork samples were stored at 0 °C and subjected to physicochemical evaluation (pH, colour, and lipid oxidation) and microbiological analyses (mesophilic and pyschrotrophic counts) at 0, 5, 10, 15, 20 and 25 days of storage. GTWE presented high total phenolic content (> 500 mg gallic acid equivalents/g); the incorporation of chitosan coatings increased (p < 0.05) free radical scavenging activity (FRSA, >90% of inhibition) and microbial growth inhibition (>50% for all tested pathogens), depending on the concentration. Further, GTWE inclusion in pork samples (T2 and T3) reduced (p < 0.05) pH, lipid oxidation and microbial counts, as well as colour loss in meat and bone throughout storage. Chitosan coating with GTWE could be used as an additive for the preservation of pork meat products.

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Section: Discussionmentioning

confidence: 88%

Section: Discussionmentioning

confidence: 94%

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Montaño-Sánchez

Torres-Martínez

Vargas-Sánchez

et al. 2020

Foods

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“…The odor and tissue qualities of all the samples were acceptable during the 18 days of storage in C4 and C5 (p ˂ 0.05). And higher appearance score of chitosan-RA coated HTS fillets may result from the protective coating preventing the color deterioration (Abdallah, Mohmaed, Mohamed, & Emara, 2017). Besides, the elasticity and mucus in all chitosan-RA coated HTS fillets were also improved.…”

Section: Sensory Evaluationmentioning

confidence: 95%

Quality improvement of half-smooth tongue sole (Cynoglossus Semilaevis) fillets by chitosan coatings containing rosmarinic acid during storage

Mei

Shen

et al. 2018

CyTA - Journal of Food

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The effects of chitosan edible coating incorporated with rosmarinic acid on the quality of half-smooth tongue sole fillets were examined during 18 days of refrigerated storage (4 ± 0.5°C). The samples were analyzed by physicochemical, microbiological, and sensory characteristics. Results showed that samples coated with 1% chitosan containing 30 or 40 mg/L rosmarinic acid significantly lower the total volatile basic nitrogen, K value, free fatty acids, trimethylamine, total viable counts, and H 2 S-producing bacteria. Low field NMR analysis (LF-NMR) results indicated that chitosan-rosmarinic acid edible coating had positive effects on maintaining the water content and water migration. These results indicated that 1% chitosan coating with 30 mg/L rosmarinic acid was a potential alternative method to improve the quality of half-smooth tongue sole fillets during refrigerated storage. Mejoramiento cualitativo durante el almacenamiento de filetes de lenguado (Cynoglossus Semilaevis) recubiertos de quitosano con ácido rosmarínico RESUMEN En el presente estudio se investigaron los efectos que se producen en la calidad de filetes de lenguado recubiertos con quitosano comestible al que se le agregó ácido rosmarínico. Para ello se examinaron los filetes durante los 18 días que permanecieron almacenados en frío (4 ± 0.5°C). En este sentido, se analizaron las características fisicoquímicas, microbiológicas y sensoriales de las muestras. Los resultados dan cuenta de que las muestras recubiertas con 1% del quitosano que contiene 30 o 40 mg/L de ácido rosamarínico presentaron niveles de nitrógeno básico volátil total, valor K, ácidos grasos libres, trimetilamina, recuentos viables totales y bacterias productoras de H 2 S significativamente más bajos. Por otra parte, los resultados obtenidos al realizar el análisis con RMN campo bajo indican que la capa comestible de quitosano y ácido rosmarínico produjo efectos positivos en términos de mantener el contenido de agua y la migración de agua. Asimismo, dieron cuenta de que una capa de 1% del quitosano con 30 mg/L de ácido rosmarínico constituye un posible método alternativo para mejorar la calidad de los filetes de lenguado durante su almacenamiento en frío.

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“…Igene, Farouk, and Akanbi () reported an increase in TBARS from 1.5 to 2 mg MDA/kg in kilishi during 60 weeks of storage, and Onilude, Sanni, Olaoye, and Ogunbanwo () reported TBARS to be less than 0.7 mg MDA/kg after roasting. For dried products, values ranging from less than 2.29 mg MDA/kg have been reported in pastirma (Abdallah, Mohmaed, Mohamed, & Emara, ; Aksu & Kaya, ) while higher values (4.5 mg MDA/kg) were reported in beef charqui after drying (Torres, Shimokomaki, Franco, & Landgraf, ). Salted/smoked kitoza had lipid oxidation values (TBARS) (1.4 ± 2.5 mg/kg) similar to those reported for tsire and kilishi.…”

Section: Resultsmentioning

confidence: 97%

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

Ratsimba

Rakoto

Jeannoda

et al. 2019

Food Science & Nutrition

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Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g. Good hygienic practices were sometimes lacking but samples were not contaminated with Salmonella , Clostridium perfringens , and Bacillus cereus and only once with Listeria monocytogenes . Staphylococcus aureus was found occasionally with higher counts in salted/dried products than in salted/smoked products. Moisture, protein, fat, and salt contents varied considerably and were on average 41.5, 43.5, 14.3, and 3.3 g/100 g, respectively, and water activity was 0.893 on average. Smoked kitoza showed higher moisture content compared to dried kitoza. Most of the smoked kitoza had a water activity higher than 0.9 which is not in accordance with their storage at ambient temperatures. Benzo(a)pyrene content was above 2 µg/kg in 11 out of 30 smoked samples (17 ± 16.5 µg/kg on average).

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Improving the sensory, physicochemical and microbiological quality of pastirma (A traditional dry cured meat product) using chitosan coating

Cited by 42 publications

References 29 publications

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Quality improvement of half-smooth tongue sole (Cynoglossus Semilaevis) fillets by chitosan coatings containing rosmarinic acid during storage

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

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