Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

Abstract

We examined the influence of chitosan on lipid oxidation and color stability of ground beef stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with chitosan (1%) or without chitosan (control) were packaged either in high-oxygen MAP (HIOX; 80% O(2)+20% CO(2)), carbon monoxide MAP (CO; 0.4% CO+19.6% CO(2)+80% N(2)), vacuum (VP), or aerobic packaging (PVC) and stored at 1 °C. Chitosan increased (P<0.05) redness of patties stored in PVC and CO, whereas it had no effect (P>0.05) in HIOX. Chitosan patties demonstrated lower (P<0.05) lipid oxidation than controls in all packaging. Control patties in PVC and HIOX exhibited greater (P<0.05) lipid oxidation than those in VP and CO, whereas chitosan patties in different packaging systems were not different (P>0.05) from each other. Our findings suggested that antioxidant effects of chitosan on ground beef are packaging-specific.