Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2016 , Volume 26 , Number 1; Page(s) 99 To 112.
 
Paper: 

INCREASING OF SHELF-LIFE OF HEATED HAM USING NATURAL PRESERVATIVE CHITOSAN AS REPLACING OF SODIUM NITRITE

 
 
Author(s):  MOLANEZHAD M., HEDAYATIFARD M.*, GOLESTAN L.
 
* DEPARTMENT OF FISHERIES, COLLEGE OF NATURAL SCIENCES, QAEMSHAHR BRANCH, ISLAMIC AZAD UNIVERSITY, QAEMSHAHR, IRAN
 
Abstract: 

Because of the importance of meat and meat products, especially sausage and Ham, and the adverse effects of artificial preservatives used in them, in this study has been investigated the effects of natural preservatives chitosan on the shelf life of heated meat Ham and also has been compared with synthetic preservative sodium nitrite. In this study, heated meat Ham in tow treatments, chitosan 1% and Sodium Nitrite 0.01% in conjunction with the control sample, was quality investigated at the temperature of 4°C during sixty days storage. All samples were analyzed in microbiological determinations, lipid oxidation, pH changes and sensory test. Treatments of Chitosan have significant differences (P<0.05) in the preventing of fat oxidation in comparison with the control sample, While the treatment with sodium nitrite could not establish any significant difference (P>0.05) with the control sample. In microbial study, chitosan treatment could make a significant difference (P<0.05) as the same nitrite in the total count of Mesophilic and psychrophilic microorganisms, mold and yeast than the control sample. Chitosan was cause to control pH changes similar to sodium nitrite. The chitosan treatment had the highest acceptability of color. According to the results of this study, chitosan at Concentration of 1% in addition to having anti-oxidative effects on fat, have the same effect on the controlling of microorganisms in heated meat Ham like sodium nitrite. Also chitosan in this concentration can control the pH change and improve the color of the treated samples.

 
Keyword(s): CHITOSAN, MEAT PRODUCTS, NATURAL PRESERVATIVES, SHELF LIFE
 
References: 
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