Effect of Coating Chemically Derived Chitosan from Shrimp Shell Wastes on Physical, Microbiological and Sensory Characteristics of Chicken Sausages

Abstract

Sausages have high moisture and protein content, making them extremely vulnerable to microbial deterioration. The antimicrobial qualities of chitosan coating prolong the shelf-life of sausages. The aim of this present study was to evaluate the effect of 0, 0.25, 0.5 and 1% (w/v) of chitosan coatings on microbiological, physical and sensory attributes of chicken sausages in cold storage (-10 °C). Chitosan was extracted from shrimp shell and dissolved in acetic acid to prepare 0.25, 0.5 and 1% of edible chitosan solution and control (0%). Sausages were coated by dipping in chitosan solutions. To find the best percentage of chitosan coating, physical, microbiological and sensory attributes were examined during the storage period. A number of TAB colonies was shown to have increased during the storage; nevertheless, the values were within the acceptable level (5.00 Log (CFU/g) in 0.25, 0.5 and 1% chitosan treated samples in two weeks of storage. The number of TAB colonies was not significantly (P>0.05) reduced between the samples treated with 0.25, 0.5 and 1% of chitosan. Further, hardness values were increased with the chitosan coating, while 1% chitosan-coated sausages had the highest value for hardness (27.93 N). Similarly, the WHC also increased with the chitosan coating. There was no significant difference observed (P>0.05) among 0.25, 0.5, and 1.0% of chitosan coating in WHC. pH values improved with the chitosan coating. Moisture and colour were not significantly (p>0.05) affected by chitosan coating. During storage, deteriorative changes occurred slowly in coated sausages. 1% chitosan coated sausages had the highest overall acceptability and maximum scores for odour, colour, taste, appearance and texture on the day 1 and 4th week of storage. Chitosan coating can be utilized as an edible coating material for the preservation of meat products.