1Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Journal of Food and Nutrition Research.
2014,
Vol. 2 No. 10, 692-697
DOI: 10.12691/jfnr-2-10-7
Copyright © 2014 Science and Education PublishingCite this paper: HAIJUN CHEN, JIAWEI SHU, PENG LI, BIWEN CHEN, NA LI, LI LI. Application of Coating Chitosan Film-forming Solution Combined β-CD-Citral Inclusion Complex on Beef Fillet.
Journal of Food and Nutrition Research. 2014; 2(10):692-697. doi: 10.12691/jfnr-2-10-7.
Correspondence to: LI LI, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. Email:
L-li@shou.edu.cnAbstract
This paper reports the effect of combined solution with different antibacterial substance on the total volatile basic nitrogen (TVB-N), total bacterial count (TBC), the sensory properties, pH, the weight loss rate of beef fillets stored at 4±1C. Main components of the solutions were as follows: (A1) Aseptic water, (A2) 1.5% (w/v) Chitosan (Ch), (A3) 1.5% (w/v) Chitosan + 0.5% (v/v) Citral (CI), (A4) 1.5% (w/v) Chitosan + 2.5% (w/v) β-Cyclodextrin/Citral inclusion complex (β-CD-CI). The A1 group was as the control samples. The beef samples coated Chitosan film-forming solution combined β-CD-Citral inclusion complex had decreased the total volatile basic nitrogen by 3.0 mg/100 g, aerobic bacterial count value was lower by 1.50 Log10, the sensory properties was elevated by 10 of total one hundred and pH value was declined by 0.60 pH units, while the control samples had reached the acceptance limit. Among these four different solutions, the best effect of beef fillet was coated solution of Chitosan combined with β-Cyclodextrin/Citral inclusion complex, which had prolonged shelf life by approximately 5-7 days.
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