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

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Shaheen M. S., Shaaban H. A., Hussein A. M. S., Ahmed M. B. M., El-Massry K., El-Ghorab A.

Polish Journal of Food and Nutrition Sciences

2016

tom 66

nr 4

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.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Ahmed M. B. M.

1 El-Ghorab A.

1 El-Massry K.

1 Hussein A. M. S.

1 Shaaban H. A.

1 Shaheen M. S.

1 2016

Wyniki wyszukiwania

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