Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing

• Main Authors: Shaheen Mohmed S., Shaaban Hamdy A., Hussein Ahmed M.S., Ahmed Mohamed B.M., El-Massry Khaled, El-Ghorab Ahmed
• Format: Article
• Language: English
• Published: Institute of Animal Reproduction and Food Research 2016-12-01
• Series: Polish Journal of Food and Nutrition Sciences
• Subjects: chitosan/fructose system; antioxidant activity; antimicrobial activity; fresh minced beef meat
• Online Access: http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0054/pjfns-2015-0054.xml?format=INT

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. Anti-oxidant 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.