Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
Meat Sci. 2011 Jul;88(3):512-6. doi: 10.1016/j.meatsci.2011.02.002.
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.
我们的目的是评估壳聚糖对冷藏碎牛肉饼在不同包装系统中提前褐变的影响。含有壳聚糖（1%w/w）或不含壳聚糖（对照）的碎牛肉饼（15%脂肪）分别采用真空包装（VP）、有氧包装（AP）、一氧化碳改良气氛包装（LO-OX；0.4%CO+19.6%CO(2)+80%N(2))或高氧改良气氛包装（HI-OX；80%O(2)+20%CO(2))进行单独包装，并在 1°C 下储存 0、1 或 3 天。在储存结束时，评估生表面的红色度，将肉饼煮至内部终点温度为 66°C 或 71°C，并测量内部煮熟的颜色。壳聚糖的添加（P<0.05）增加了 AP、VP 和 LO-OX 中储存的肉饼内部的红色度，但在 HI-OX 中没有增加。本研究的结果表明，在 AP、VP 和 LO-OX 中储存的碎牛肉饼中添加 1%的壳聚糖可以最小化提前褐变。
