Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display

Abstract

Chitosan gelatin-based coating films were applied to beef steaks, and their effects on color preservation and lipid oxidation during retail display were evaluated. Response surface methodology was used to model and describe the effects of different biopolymer concentrations (0 to 6% gelatin; 0.5 to 1.5% chitosan; and 0 to 12% glycerol based on dry gelatin+chitosan weight) in the coating film for optimizing the best combination for meat application. Film application reduced weight loss and lipid oxidation of the steaks after 5 days of storage, and films with higher gelatin concentrations were more effective. The percentage levels of different myoglobin-redox forms were not affected by coating, but myoglobin oxidation during retail display was reduced and the percentage of deoxymyoglobin increased with the gelatin content of the film. Steak color stability during retail display was promoted by film application; the steaks exhibited a darker, more intensely red color when coated in blends with higher gelatin and chitosan contents. Blends containing between 3% and 6% gelatin, between 0.5% and 1.0% chitosan and 6% glycerol exhibited the best results and provide a promising alternative to the preservation of beef in retail display.

The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

“…Wang et al found that pork slices wrapped with a chitosan film containing cinnamon oil‐ginger oil showed higher weight loss than the control sample (unwrapped) over 9 days of refrigerated storage. However, Cardoso et al observed a reduction in weight loss in beef steaks coated with chitosan‐gelatin film during storage in a refrigerator for 5 days. They also reported that the lower water solubility of the chitosan‐gelatin film might have contributed to the higher water barrier.…”

Technological and sensory characteristics of hamburgers added with chia seed as fat replacer

“…Level of lipid oxidation in the products was assessed by measuring the TBARS proposed by RAHARJO et al, (1992), with modifications described by CARDOSO et al, (2016).…”

The nutraceutical quality of tomato fruit during domestic storage is affected by chitosan coating

“…Among different materials, chitosan, a polysaccharide deriving from deacetylation of chitin, is considered one of the best polymers due to absence of toxicity and its high biodegradability and antimicrobial activity (No et al, ). Chitosan‐based coatings are reported to extend the shelf life and to reduce the postharvest disease of different fruits, such as sweet cherry (Petriccione et al, ), tomato (Zhang, Wang, Hu, & Liu, ), mango (Jongsri, Wangsomboondee, Rojsitthisak, & Seraypheap, ; Prashanth, Baskaran, DhanyaSri, & Rajashekaramurthy, ), peach (Li & Yu, ), and table grape (Romanazzi, Lichter, Gabler, & Smilanick, ), in addition to other foods such as frozen salmon (Soares, Silva, Barbosa, Pinheiro, & Vicente, ) and beef steaks (Cardoso et al, ).…”