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  • Title: Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef.
    Author: Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MK, Dady G, Yin S.
    Journal: Meat Sci; 2010 Dec; 86(4):994-8. PubMed ID: 20833484.
    Abstract:
    We examined the influence of chitosan on lipid oxidation and color stability of ground beef stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with chitosan (1%) or without chitosan (control) were packaged either in high-oxygen MAP (HIOX; 80% O(2)+20% CO(2)), carbon monoxide MAP (CO; 0.4% CO+19.6% CO(2)+80% N(2)), vacuum (VP), or aerobic packaging (PVC) and stored at 1 °C. Chitosan increased (P<0.05) redness of patties stored in PVC and CO, whereas it had no effect (P>0.05) in HIOX. Chitosan patties demonstrated lower (P<0.05) lipid oxidation than controls in all packaging. Control patties in PVC and HIOX exhibited greater (P<0.05) lipid oxidation than those in VP and CO, whereas chitosan patties in different packaging systems were not different (P>0.05) from each other. Our findings suggested that antioxidant effects of chitosan on ground beef are packaging-specific.
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