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Updated: Jun 3, 2026
03:32
Measurement of Chitinase Activity in Biological Samples
Published on: August 22, 2019
Chitosan inhibits premature browning in ground beef
S P Suman1, R A Mancini, P Joseph
1Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA. spsuma2@email.uky.edu
Meat Science
|March 15, 2011
Summary
Chitosan addition effectively reduced premature browning in ground beef patties. This preservation method maintained redness in patties stored under vacuum (VP), aerobic packaging (AP), and low-oxygen modified atmosphere packaging (LO-OX).
Area of Science:
- Food Science
- Meat Science
- Food Preservation
Background:
- Premature browning is a significant quality defect in refrigerated ground beef.
- Packaging systems play a crucial role in maintaining meat color and extending shelf life.
- Chitosan, a natural biopolymer, has shown potential as a food preservative.
Purpose of the Study:
- To investigate the efficacy of chitosan in preventing premature browning in ground beef patties.
- To evaluate the impact of different packaging methods on chitosan's effectiveness.
- To assess the effect of chitosan on both raw and cooked color attributes.
Main Methods:
- Ground beef patties with and without 1% chitosan were prepared.
- Patties were packaged under vacuum (VP), aerobic packaging (AP), carbon monoxide modified atmosphere (LO-OX), or high-oxygen modified atmosphere (HI-OX).
- Color was assessed after 0, 1, and 3 days of refrigerated storage (1°C), and after cooking to 66°C or 71°C.
Main Results:
- Chitosan incorporation significantly enhanced interior redness in patties stored under AP, VP, and LO-OX (P<0.05).
- No significant redness improvement was observed in patties stored under HI-OX packaging.
- Chitosan effectively minimized premature browning in ground beef under specific storage and packaging conditions.
Conclusions:
- One percent chitosan is effective in reducing premature browning in ground beef patties.
- The benefits of chitosan are most pronounced in aerobic, vacuum, and low-oxygen modified atmosphere packaging systems.
- Chitosan offers a promising natural solution for improving the visual appeal and quality of refrigerated ground beef.
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