Chitosan inhibits premature browning in ground beef

Abstract

Our objective was to evaluate the effect of chitosan on premature browning in refrigerated ground beef patties stored in different packaging systems. Ground beef patties (15% fat) with chitosan (1% w/w) or without chitosan (control) were individually packaged either in vacuum (VP), aerobic packaging (AP), carbon monoxide modified atmosphere packaging (LO-OX; 0.4% CO+19.6% CO(2)+80% N(2)), or high-oxygen modified atmosphere packaging (HI-OX; 80% O(2)+20% CO(2)), and stored for 0, 1, or 3 days at 1°C. At the conclusion of storage, raw surface redness was evaluated, patties were cooked to internal end-point temperatures of either 66°C or 71°C, and internal cooked color was measured. The incorporation of chitosan increased (P<0.05) the interior redness of patties stored in AP, VP, and LO-OX, but not in HI-OX. The results of the present study suggest that the incorporation of 1% chitosan minimizes premature browning in ground beef patties stored under AP, VP, and LO-OX.