Effect of Chitosan on Meat Preservation
https://doi.org/10.22146/jifnp.50
Purnama Darmadji
(1*), Masathoshi Izumimoto
(2)
(1) Gadjah Mada University
(2) Okayama University
(*) Corresponding Author
Abstract
The effect of chitosan as preservative on the qualities of meat including microbiological, chemical, sensory and color qualities were examined In liquid medium chitosan 0.01% inhibited the growth of some spoilage and pathogenic bacteria such as Bacillus subtilis, Escherichia coli, Pseudomonas fragi and Staphylococcus aureus. At 0.1% concentration it also inhibited the growth of meat starter cultures, Lactoba¬cillus plantarum, Pediococcus Pentosaceus and Micro-coccus varians. In meat, during incubation at 30°C for 48 hours or storage at 4°C for 10 days, chitosan inhib¬ited the growth of spoilage bacteria, reduced lipid oxi¬dation, putrefaction and resulted in better sensory test. Chitosan also had a good effect on the development of red color of meat during storage.
![](/public/site/images/admin/icons/icon-doi.png)
DOI:
https://doi.org/10.22146/jifnp.50
Article Metrics
![](/public/site/images/admin/icons/icon-graph.png)
Abstract views : 1273
|
![](/public/site/images/admin/icons/icon-pdf.png)
views : 2957
Refbacks
- There are currently no refbacks.
![Creative Commons License](http://i.creativecommons.org/l/by-sa/4.0/88x31.png)
This work is licensed under a
Creative Commons Attribution-ShareAlike 4.0 International License.
Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
Journal of Indonesian Food and Nutrition Progress have been indexed by:
![](/public/site/images/anisaquentina99/sinta_logo_resize1.png)
This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
![](/public/site/images/anisaquentina99/CC_BY-SA_icon.svg_resize_1.png)