Abstract
The effects of chitosan with 95% deacetylation degree (DD95) on the spore germination, cell proliferation, and heat resistance of Clostridium perfringens CCRC 10,648 and CCRC 13,019 were investigated, and its application on pork sausage with sodium nitrite reduction was also evaluated. DD95 chitosan can strongly reduce the heat resistance of both strains. The D80 and D100 values for strain CCRC 13,019 decreased from 40.98 and 4.64 min to 39.21 and 3.26 min, respectively, as a result of adding 250 ppm DD95; meanwhile, addition of chitosan decreased the D80 and D100 values for CCRC 10,648 from 41.15 and 6.46 min to 39.52 and 3.78 min, respectively. In pork sausage, addition of 3000 ppm DD95 chitosan considerably slowed down the bacterial proliferation and volatile basic nitrogen production. There were no significant differences in color (L* and b* values), shearing force, and hardness in the pork sausages with or without DD95 chitosan during storage at 4 and 25 °C. However, the addition of DD95 chitosan in pork sausage significantly retarded the decrease of the a* value. Therefore, DD95 chitosan could reduce the concentration of sodium nitrite required in pork sausages for color retention.
Highlights
The meat processing industry regularly faces many serious challenges regarding the safety and hygiene of various products [1,2,3]
This study clearly demonstrates that the addition of DD95 in sausage during storage retards the increase of total aerobic aerobic count (TAC), because of its strong antibacterial activity [18], and effectively prevents green color formation in sausages
Sodium nitrite at 40–120 ppm significantly retarded the proliferation of C. perfringens and volatile basic nitrogen (VBN)
Summary
The meat processing industry regularly faces many serious challenges regarding the safety and hygiene of various products [1,2,3]. The meat industry continues to seek natural preservatives as antimicrobial agents. A partially deacetylated chitin (poly-β-(1→4)N-acetyl-d-glucosamine) is found in shrimp shells and fungi [9]. This polysaccharide has attracted attention as a biomedical material because of its biocompatibility and various biological activities, including immune-enhancing [10], anti-inflammatory [11], antibacterial [6], and antitumor activities [12]. Our previous report [6] concluded that the correlation between chitosan MW and its antibacterial properties was dependent on the pH value of the reaction mixture
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