Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis

María Gudjónsdóttir; Manuel D Gacutan Jr; Ana C Mendes; Ioannis S Chronakis; Lene Jespersen; Anders H Karlsson

doi:10.1016/j.foodchem.2015.03.088

Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis

Food Chem. 2015 Oct 1:184:167-75. doi: 10.1016/j.foodchem.2015.03.088. Epub 2015 Mar 31.

Authors

María Gudjónsdóttir¹, Manuel D Gacutan Jr², Ana C Mendes³, Ioannis S Chronakis³, Lene Jespersen⁴, Anders H Karlsson⁴

Affiliations

¹ Technical University of Denmark, National Food Institute, Division of Industrial Food Research, Nano Bio Ingredients Group, Søltofts plads 227, Kongens Lyngby, Denmark. Electronic address: maguj@food.dtu.dk.
² University of Copenhagen, Department of Food Science, Rolighedsvej 30, 1958 Frederiksberg C., Denmark; Visayas State University, Department of Animal Science, College of Agriculture and Food Science, Visca, Baybay City, Leyte 6521-A, Philippines.
³ Technical University of Denmark, National Food Institute, Division of Industrial Food Research, Nano Bio Ingredients Group, Søltofts plads 227, Kongens Lyngby, Denmark.
⁴ University of Copenhagen, Department of Food Science, Rolighedsvej 30, 1958 Frederiksberg C., Denmark.

PMID: 25872440
DOI: 10.1016/j.foodchem.2015.03.088

Abstract

The effects of using electrospun chitosan fibres as a wrapping material for dry-ageing beef was studied and compared to traditional dry-ageing and wet-ageing of beef for up to 21 days. The chitosan treatment showed improved results in terms of yield, reduction of microbial counts, yeasts and moulds, and lighter appearance compared to traditional dry-ageing. Weight and trimming losses were minimal in the wet-ageing beef. However, significant growth of lactic acid bacteria was observed in this group. Transverse relaxation times indicated a lower degree of muscle denaturation during ageing in the chitosan dry-ageing beef compared to the traditional dry-ageing meat. A principal component analysis furthermore indicated that 60.6% of the variation between samples and ageing treatments could be described by differences in the water content and distribution in the muscle. The study showed that electrospun chitosan fibre mats have potential as a wrapping material for improved quality during dry-ageing of beef.

Keywords: Chitosan; Dry-ageing beef; Electrospinning; Low-field NMR; Wet-ageing beef.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Aging
Animals
Cattle
Chitosan / chemistry*
Magnetic Resonance Spectroscopy / methods*
Meat / analysis
Principal Component Analysis / methods*
Red Meat / analysis*

Substances

Chitosan