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The effects of chitosan and Nano-chitosan coating on fresh hamburger shelf life during storage at 4 °C
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Ramin Satarzadeh   , Abbasali Motallebi * , Hedayat Hosseini , Hamed Ahari |
| Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran. |
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Abstract: |
In this study, the effects of Nano chitosan and chitosan coating on extending the shelf life of beef hamburgers during storage in a refrigerator (at a temperature 4±1°C) over a period of 24 days were evaluated. For this purpose, hamburgers were assessed in five treatments, including chitosan solutions with concentrations of 1%, 2%, Nano-chitosan 1%, Nano-chitosan 2% and distilled water solution as a control sample on days 0, 3, 6, 9, 12, 15, 18, 21 and 24. The antimicrobial effect of the coating was evaluated by counting the total viable count (TVC), psychrotrophic bacteria, lactic acid bacteria, molds and yeasts. Additionally, chemical properties were assessed by measuring pH, peroxide value (PV), Thiobarbituric acid (TBA), and total volatile basic nitrogen (TVB-N). Sensory evaluation, which included the assessment of taste, odor, color, and overall acceptance was conducted by five trained evaluators.
The results of the study showed that both chitosan and Nano-chitosan coating were effective on hamburger samples stored at refrigerator temperature. However, samples with Nano-chitosan coating had significantly greater antimicrobial effects compared to those with chitosan coating and were better able to control oxidation during the storage period. These results indicate the greater efficiency of chitosan at the nanoscale compared to larger-sized chitosan. In this study, the treatment with 2% Nano-chitosan solution showed the best preservation results.
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| Keywords: Increase in shelf life, Refrigerator temperature, Nano-chitosan, Hamburger |
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Type of Study: Research |
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