Effect of Chitosan Powder and Nanoparticles as Natural Preservatives for Beef Minced Meat
Effect of Chitosan Powder and Nanoparticles as Natural Preservatives for Beef Minced Meat
Eman M. Abdelhady1, Nader Y. Mostafa1, Mohammed A. El-Magd2* and Ghada A. Kirrella1
ABSTRACT
The need for natural products to be used as healthy food preservative alternatives for synthetic preservatives is increasing rapidly. This study aimed to compare the effect of chitosan powder (CP) and nanoparticles (CNPs) on the microbiological quality and shelf life of beef minced meat during its refrigerated storage for 9 days. The size of CNPs ranged from 150 to 350 nm as determined by transmission electron microscopy. Comparing the effect of the two chitosan products, CNPs exhibited higher antibacterial properties against S. aureus and E. coli, as revealed by lower minimal inhibition concentrations than the CP. Among these bacteria, E. coli was the most sensitive to CP and CNPs. Minced meat samples treated with CNPs showed significantly lower E. coli and total mesophilic counts than samples treated with CP. The pH values and antioxidant properties (as measured by the DPPH radical scavenging assay) of CNPs-treated samples were significantly higher than CP-treated samples. There were no significant differences in organoleptic characteristics between the two treatments. With these antimicrobial and antioxidant properties, CP and CNPs, with a better effect for CNPs, could be used as preservatives for the minced meat to extend its shelf life.
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