数字农科院2.0

Impacts of Chitosan Coating on Shelf Life and Quality of Ready-to-Cook Beef Seekh Kabab During Refrigeration Storage

文献类型： 外文期刊

作者： Zubair Hussain;Muawuz Ijaz;Min Li;Kalekristos Yohannes Woldemariam;Zhiying Wang;Dongmin Liu;Chao Wu;Xin Li;Qiankun Zheng;Dequan Zhang

作者机构：

关键词： antimicrobial activity;beef;coating;lipid oxidation;ready-to-cook;storage

期刊名称： Foods

ISSN： 2304-8158

年卷期： 2025 年 14 卷 22 期

页码：

收录情况： SCIE（2025版）

摘要： Ready-to-cook (RTC) meat products provide convenience but are more susceptible to quality degradation during refrigerated storage. This study examined the effects of 1%, 2%, and 3% chitosan coating on the quality parameters and shelf life of pretreated seekh kabab samples compared with non-coated seekh kabab (NC-SK) samples stored at 4 °C for 28 days. The results show that the chitosan-coated seekh kabab (CC-SK) samples had higher lightness and stable redness values during storage compared with the NC-SK samples. The moisture loss was significantly higher (p < 0.05) in the NC-SK samples on days 21 and 28. The chitosan coating effectively retarded lipid oxidation, protein oxidation, and total viable basic nitrogen formation and preserved the natural pH during storage from days 14 to 28 compared with the NC-SK samples (p < 0.05). After 21 days, the total viable count, Enterobacteriaceae, LAB, and S. aureus counts were higher (p < 0.05) in the NC-SK samples than in the CC-SK samples. The sensory scores of the NC-SK samples fell below the acceptable limit compared with those of the CC-SK samples on day 28. A combined effect of refrigeration temperature and chitosan coating enables long storage time, prevents microbial growth, and minimizes lipid oxidation.

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