Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display.
Chitosan gelatin-based coating films were applied to beef steaks, and their effects on color preservation and lipid oxidation during retail display were evaluated. Response surface methodology was used to model and describe the effects of different biopolymer concentrations (0 to 6% gelatin; 0.5 to 1.5% chitosan; and 0 to 12% glycerol based on dry gelatin+chitosan weight) in the coating film for optimizing the best combination for meat application. Film application reduced weight loss and lipid oxidation of the steaks after 5 days of storage, and films with higher gelatin concentrations were more effective. The percentage levels of different myoglobin-redox forms were not affected by coating, but myoglobin oxidation during retail display was reduced and the percentage of deoxymyoglobin increased with the gelatin content of the film. Steak color stability during retail display was promoted by film application; the steaks exhibited a darker, more intensely red color when coated in blends with higher gelatin and chitosan contents. Blends containing between 3% and 6% gelatin, between 0.5% and 1.0% chitosan and 6% glycerol exhibited the best results and provide a promising alternative to the preservation of beef in retail display.
['Cardoso|Giselle Pereira|GP|', 'Dutra|Monalisa Pereira|MP|', 'Fontes|Paulo Rogério|PR|', 'Ramos|Alcinéia de Lemos Souza|ALS|', 'Gomide|Lúcio Alberto de Miranda|LAM|', 'Ramos|Eduardo Mendes|EM|']
D000818:Animals D001704:Biopolymers D002417:Cattle D048271:Chitosan D003116:Color D003132:Commerce D018857:Food Packaging D005519:Food Preservation D005780:Gelatin D005990:Glycerol D006801:Humans D015227:Lipid Peroxidation D008460:Meat D018482:Muscle, Skeletal D009211:Myoglobin D010084:Oxidation-Reduction D010858:Pigmentation
Lipid oxidation Myoglobin-redox forms Bioactive coating CIE color