Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork.
Food Chem
; 159: 463-70, 2014 Sep 15.
Article
in En
| MEDLINE
| ID: mdl-24767083
ABSTRACT
Water-based chitosans in the forms of oligochitosan (OligoCS) and nanowhisker chitosan (CSWK) are proposed as a novel food preservative based on a minced pork model study. The high surface area with a positive charge over the neutral pH range (pH 5-8) of OligoCS and CSWK lead to an inhibition against Gram-positive (Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus) and Gram-negative microbes (Salmonella enteritidis and Escherichia coli O157H7). In the minced pork model, OligoCS effectively performs a food preservative for shelf-life extension as clarified from the retardation of microbial growth, biogenic amine formation and lipid oxidation during the storage. OligoCS maintains almost all myosin heavy chain protein degradation as observed in the electrophoresis. The present work points out that water-based chitosan with its unique morphology not only significantly inhibits antimicrobial activity but also maintains the meat quality with an extension of shelf-life, and thus has the potential to be used as a food preservative.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Oxygen
/
Chitin
/
Chitosan
/
Food Preservation
/
Food Preservatives
Limits:
Animals
Language:
En
Journal:
Food Chem
Year:
2014
Document type:
Article
Affiliation country:
Thailand