Publications in September 2016 - Chitosan meets Meatballs and Shrimps
The topic for september is the application of chitosan for improvement of food products. The perfect reading material for your lunch break.
Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings
Carrión-Granda X., Fernández-Pan I., Jaime I. et al. International Journal of Food Microbiology 232, 144-149, September 2016. doi.org/10.1016/j.ijfoodmicro.2016.05.029
For many people shrimps are culinary delicacies, unfortunately shrimps and other seafood are susceptible to microbiological spoilage. In this study, ready-to-eat peeled shrimp tails were coated in chitosan with 0.5% of oregano or thyme essential oils (EO) and packed under modified atmosphere conditions. The coating was evaluated for inhibition of spoilage of the fish, stored at 4°C. The increase of naturally present spoilage microorganisms was investigated for 12 days.
- Thyme EO containing chitosan coatings were most effective against lactic acid and psychrotrophic bacteria
- Application of chitosan as EO carrier showed beneficial effects
- Sensorial quality was affected by chitosan-thyme coatings
- Improved product firmness and color by chitosan-thyme coatings
Conclusion: Chitosan enriched coatings could be a good alternative to prevent growth of spoilage and pathogen microorganisms on refrigerated fish products like peeled shrimps.
If you are not a fan of fish, you might like the following article about meatballs and chitosan better.
Effect of Chitosan on the Formation of Heterocyclic Aromatic Amines and Some Quality Properties of Meatball
Oz, F., Zaman, A. and Kaya, M.,doi:10.1111/jfpp.13065
Cooking or roasting of proteinaceous meat or fish forms heterocyclic aromatic amines (HCAs), which are mutagenic and/or carcinogenic compounds. Therefore, the aim is to prevent formation of HCAs. In the past, several additives, like flavonoids, polyphenolic compounds and oligosaccharide, were tested. In this study, Chitosan was added in meatball production, to investigate the effect on quality and formation of HCAs. Meatballs were cooked at three different temperatures (150, 200 und 250°C).
Effect of Chitosan:
- Cooking losses reduced
- HCA content was decreased (20-59%)
Conclusion: Results show that application of chitosan for production of meat products could reduce the formation of HCAs while preparation of the meat.