Evaluation of chitosan/fructose model as an antioxidant and antimicrobial agent for shelf life extension of beef meat during freezing

• Autorzy: Shaheen M.S. , Shaaban H.A. , Hussein A.M.S. , Ahmed M.B.M. , El-Massry K. , El-Ghorab A.
• Języki publikacji: EN

Abstrakty

EN

In the present study the effect of chitosan/fructose Maillard reaction products (CF-MRPs) as antioxidant and antimicrobial agents was evaluated and applied on minced beef meat during frozen storage. Antioxidant and antimicrobial properties of chitosan-fructose complexes were tested. Antioxidant properties were measured by the DPPH, β-carotene and ABTS methods. These three methods showed the same profile of antioxidant activity. Chitosan with 4% fructose autoclaved for 45 min (CF9) showed to have the most effective antioxidant activity. It was demonstrated that the browning product exhibited antioxidant activity. For antimicrobial activity, most chitosan-fructose complexes were less effective than chitosan. Thus, MRPs derived from chitosan-sugar model system can be promoted as a novel antioxidant to prevent lipid oxidation in minced beef. Chitosan-sugar complex could be a potential alternative natural product for synthetic food additive replacement that would additionally meet consumer safety requirement.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2016
• Tom: 66
• Numer: 4
• Opis fizyczny: p.295-302,fig.,ref.

Twórcy

autor

Shaheen M.S.

• Flavor and Aroma Department

autor

Shaaban H.A.

• Flavor and Aroma Department

autor

Hussein A.M.S.

• Food Science & Technology Department

autor

Ahmed M.B.M.

• Food Toxicology & Contaminants Department, National Research Centre, Egypt

autor

El-Massry K.

• Flavor and Aroma Department
• Chemistry Department, Faculty of Science, Aljouf University; Kingdom Saudi Arabia

autor

El-Ghorab A.

• Chemistry Department, Faculty of Science, Aljouf University; Kingdom Saudi Arabia
• Flavor and Aroma Department

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