BibTex RIS Cite

EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL

Year 2009, Volume: 35 Issue: 2, 13 - 21, 20.11.2012

Abstract

ABSTRACT

The aim of this study was performed to investigate the effects of various levels of chitosan on the microbiological quality of meatballs. Meatball samples shaped from batter containing different levels of chitosan (0, 50, 100, 250 and 500 mg/kg) were wrapped with polyethylene film and stored at 4°C for 8 days. Organoleptic properties and microbial counts of meatball samples were periodically analyzed. Compared to control group, chitosan addition to meatballs delayed microbial growth and increased the spoilage period depending on the level used. The results indicated that chitosan addition at level of 100 mg/kg and over is to be useful as a natural preservative to improve the microbiological quality and extend the shelf- life of ready to cook meatballs.

Key Words: Chitosan, meatball, quality, microbiology

 

HAZIR KÖFTELERİN MİKROBİYOLOJİK KALİTESİ ÜZERİNE KİTOSANİN ETKİSİ

ÖZET

Bu çalişma, degişik seviyelerdeki kitosanin hazır köftelerin mikrobiyolojik kalitesi üzerine etkisinin araştırılması amacıyla gerçekleştirilmiştir. Farklı seviyelerde kitosan (0, 50, 100, 250 ve 500 mg/kg) içeren köfte hamurundan şekillendirilen köfte örnekleri polietilen filmle kaplandıktan sonra 4°C'de 8 gün boyunca muhafaza edilmiştir. Muhafaza periyodu sırasında örnekler duyusal özellikleri ve mikroorganizma sayıları yönünden analiz edilmiştir. Kontrol grubuyla karşılaştırıldığında kitosan ilavesi kullanılan miktara bağlı olarak mikrobiyel üremeyi yavaşlatmış ve raf ömründe artışa neden olmuştur. Sonuçlar hazır köftelerin mikrobiyolojik kalitesini arttırmak ve raf ömrünü uzatmak için 100 mg/kg'dan az olmamak üzere kitosan ilavesinin doğal bir katkı olarak yararlı olabileceğini göstermektedir.

Anahtar Kelimeler: Kitosan, köfte, kalite, mikrobiyoloji

References

  • Butler, B.L.. Vergano, P.J.. Testin. R.F., Bunn, J.N., Wiies, J.L.: Mechanical and barrier properties of edible chitosan films as affected by composition and storage. J. Food Sci., 1996;61:953-955,961.
  • Chien, P.J., Sheii, F., Lin, H.R.: Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life. Food Chem., 2007; 100: 1160ı 1164.
  • Cucro, R.G., Osuji, G., Washington,A.: rV-Carboxymethyl chitosan inhibition of aflatoxin production: Role of zinc. Biotechnology Letters,1991; 13:441-444.
  • Darmadji, P., Izumimoto, M . : Effect of chitosan in meat preservation. Meat Science, 1994; 38 (2): 243-254.
  • Devlieghcrc. F., Vcrmciren. L., Dcbcvcre, J.: New Preservation Technologies: Possibilities and Limitations. Int. Dairy J., 2004; 14: 273-2S5.
  • Fang, S.W., Li, C.F., Shih, D.Y.C.: Antifungal activity of chitosan and its preservative effect on low sugar candied kumquat. J. Food Prot. 1994; 56: 136-140.
  • FDA: Bacteriological Analytical Manual. (6t h ed.) Food and Drug Administration AOAC Int. Gaithersburg, 1995.
  • Gerasimenko, D.V., Avdienko, I.D.. Bannikova, G.E., Zueva, O. Yu., Varlamov, V.P.: Antibacterial effects of water-soluble low-molecular-weight chitosans on different microorganisms. Appl. Biochem. Microb., 2004; 40 (3): 253-257. 2d
  • Han L.K., Kimura, Y., Okuda, H.: Reduction in fat storage during chitin-chitosan treatment in mice fed a high-fat diet. Int. J. Obes. Rclat. Mctab. Disord., 1999; 23 (2): 174-179.
  • Harrigan, W.F.: Laboratory Methods in Food Microbiology. Academic Press. London. ¡998.
  • I I . Helandcr, I . M . , Nurmiaho-Lassila, E.-L., Ahvcnainen, R., Rhoades, .1., Roller, S.: Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria. Int. J. Food Microbiol. 2001; 71 (2-3): 235-244.
  • Jung, B.O., Kim, C.H., Choi, K.S., Lcc, Y.M., Kim. J.: Preparation of amphiphilic chitosan and their antimicrobial activities. J. Applied Polymer. Sci., 1999; 72: 1713-1719.
  • Kittur, F.S., Kumar, K.R., Tharanathan, R.N.: Functional packaging properties of chitosan films. 2. Lesbensm. Unters. Forsch. A., 1998; 206: 44-47.
  • Liu, X.F., Guan, Y.L., Yang, D.Z.. Li, Z., Yao, K.D.: Antibacterial action of chitosan and carboxymethylatcd chitosan. J. Appl. Polym. Sci.. 2001; 79 (7): 1324-1335.
  • Muzzarelli, R., Tarsi, R., Fiiippini, O., Giovanetti, E., Biagini, G., Varaldo, P.E.: Antimicrobial properties of N-carboxybutyl chitosan. Antimicrob. Agents Chemother., 1990; 34(10): 2019-2023.
  • No, H.K., Park, N.Y., Lec,S.H.. Meyers, S.P.: Antibacterial activity of chitosans and chitosan oligomers with different molecular weights, Int. J. Food Microbiol., 2002; 74 (1/2): 65-72.
  • No, H.K., Kim, S.H., Lee, S.H., Park, N.Y., Lcc, S.H., Prinyawiwatku, W.: Stability and antibacterial activity o f chitosan solutions affected by storage temperature and time. Carbonhy. Polym., 2006; 65(2): 174-178.
  • Omura, Y., Shigcmoto, M., Akiyama, T., Saimoto, H., Shigemasa, Y.. Nakamura. I . , Tsuchido, T.: Antimicrobial activity of chitosan with different degrees of acctylation and molecular weights. Biocont. Sci., 2003; 8 (1): 25-30.
  • Ouattar, B., Simard, R.E., Piett, G., Begin, A., Holley, R.A.: Inhibition o f surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. Int. J. Food Microbiol., 2000; 62 (1-2): 39-148.
  • Rodriguez, M.S., Ramos, V.. Agullo, E.: Antimicrobial action of chitosan against spoilage organisms in precooked Pizza. J. Food Sci., 2003; 68 (1): 271-274.
  • Roller S, Covill N.: The antifungal roperties of chitosan in laboratory media and apple juice. Int. J. Food Microbiol. 1999; 47 (1-2): 67-77.
  • Roller, S., Sagoo, S., Board, R., O'Mahony, T., Caplice, E., Fitzgerald, G., Fogden, M . , Owen, M . , Fletcher, H.: Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork sausages. Meat Science. 2002; 62: 165-177.
  • Sagoo, S., Board, R., Roller, S.: Chitosan inhibits growth of spoilage microorganisms in chilled pork products. J. Food Mic. 2002; 19: 175-182.
  • SAS. 1991. SAS User's Guide. 6th edition. CaryNC: SAS Institute Inc.
  • Shahidi F, Arachchi JKV, Jeon YJ.: Food applications of chitin and chitosans. Trends. Food Sci. Technol., 1999; 10: 37-51.
  • Shepherd, R., Reader, S., Falshaw, A.: Chitosan functional properties. Glycoconjugate Journal, 1997; 14: 535-542. Effects o f Chitosan on the Microbiological Quality of Ready to Cook Meatball 21
  • Sudharshan, N.R., Hoover, D.G., Knorr, D.: Antibacterial action of chitosan. Food Biotech., 1992; 6: 257-272.
  • Terbojevich, M., Muzarelli, R.A.A.: Chitosan. Woodhead Publishing Ltd. Press., 2000.
  • Tsai, G.J., Su, W.H., Chen, H.C., Pan, C.L.: Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation. Fisheries Sei., 2002; 68 (1): 170-177.
  • Wuolijoki, E., Hirvela, T., Ylitalo, P.: Decrease in LDL-cholesterol with microcrystalline chitosan. Methods Find. Exp. Clin. Pharmacol., 1999; 21: 357-61.
  • Youn S.K., Park, S.M., Kim, Y.J., Ahn, D.H.: Effect on storage property and quality in meat sausage by added chitosan. J Chitin Chitosan, 1999; 4 (4): ¡89-95.
  • Youn, S.K., Her, J.H., Kim, Y.J.. Choi, J.S., Park, S.M., Ahn, D.H.: Studies on the improvement of shelf-life in spicy beef meat using chitosan. J. Korean Soc. Food Nutr. 2004; 33 (1): 207-211.
  • Wuolijoki, E., Hirvela, T., Ylitalo, P. Decrease in LDL-cholesterol with microcrystalline chitosan. Methods Find. Exp. Clin. Pharmacol., 1999; 21: 357-361.
  • Zheng, L.Y., Zhu, J.F. Study on antimicrobial activity of chitosan with different molecular weights. Carbonhy. Polym. 2003; 54: 527-530.
Year 2009, Volume: 35 Issue: 2, 13 - 21, 20.11.2012

Abstract

References

  • Butler, B.L.. Vergano, P.J.. Testin. R.F., Bunn, J.N., Wiies, J.L.: Mechanical and barrier properties of edible chitosan films as affected by composition and storage. J. Food Sci., 1996;61:953-955,961.
  • Chien, P.J., Sheii, F., Lin, H.R.: Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life. Food Chem., 2007; 100: 1160ı 1164.
  • Cucro, R.G., Osuji, G., Washington,A.: rV-Carboxymethyl chitosan inhibition of aflatoxin production: Role of zinc. Biotechnology Letters,1991; 13:441-444.
  • Darmadji, P., Izumimoto, M . : Effect of chitosan in meat preservation. Meat Science, 1994; 38 (2): 243-254.
  • Devlieghcrc. F., Vcrmciren. L., Dcbcvcre, J.: New Preservation Technologies: Possibilities and Limitations. Int. Dairy J., 2004; 14: 273-2S5.
  • Fang, S.W., Li, C.F., Shih, D.Y.C.: Antifungal activity of chitosan and its preservative effect on low sugar candied kumquat. J. Food Prot. 1994; 56: 136-140.
  • FDA: Bacteriological Analytical Manual. (6t h ed.) Food and Drug Administration AOAC Int. Gaithersburg, 1995.
  • Gerasimenko, D.V., Avdienko, I.D.. Bannikova, G.E., Zueva, O. Yu., Varlamov, V.P.: Antibacterial effects of water-soluble low-molecular-weight chitosans on different microorganisms. Appl. Biochem. Microb., 2004; 40 (3): 253-257. 2d
  • Han L.K., Kimura, Y., Okuda, H.: Reduction in fat storage during chitin-chitosan treatment in mice fed a high-fat diet. Int. J. Obes. Rclat. Mctab. Disord., 1999; 23 (2): 174-179.
  • Harrigan, W.F.: Laboratory Methods in Food Microbiology. Academic Press. London. ¡998.
  • I I . Helandcr, I . M . , Nurmiaho-Lassila, E.-L., Ahvcnainen, R., Rhoades, .1., Roller, S.: Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria. Int. J. Food Microbiol. 2001; 71 (2-3): 235-244.
  • Jung, B.O., Kim, C.H., Choi, K.S., Lcc, Y.M., Kim. J.: Preparation of amphiphilic chitosan and their antimicrobial activities. J. Applied Polymer. Sci., 1999; 72: 1713-1719.
  • Kittur, F.S., Kumar, K.R., Tharanathan, R.N.: Functional packaging properties of chitosan films. 2. Lesbensm. Unters. Forsch. A., 1998; 206: 44-47.
  • Liu, X.F., Guan, Y.L., Yang, D.Z.. Li, Z., Yao, K.D.: Antibacterial action of chitosan and carboxymethylatcd chitosan. J. Appl. Polym. Sci.. 2001; 79 (7): 1324-1335.
  • Muzzarelli, R., Tarsi, R., Fiiippini, O., Giovanetti, E., Biagini, G., Varaldo, P.E.: Antimicrobial properties of N-carboxybutyl chitosan. Antimicrob. Agents Chemother., 1990; 34(10): 2019-2023.
  • No, H.K., Park, N.Y., Lec,S.H.. Meyers, S.P.: Antibacterial activity of chitosans and chitosan oligomers with different molecular weights, Int. J. Food Microbiol., 2002; 74 (1/2): 65-72.
  • No, H.K., Kim, S.H., Lee, S.H., Park, N.Y., Lcc, S.H., Prinyawiwatku, W.: Stability and antibacterial activity o f chitosan solutions affected by storage temperature and time. Carbonhy. Polym., 2006; 65(2): 174-178.
  • Omura, Y., Shigcmoto, M., Akiyama, T., Saimoto, H., Shigemasa, Y.. Nakamura. I . , Tsuchido, T.: Antimicrobial activity of chitosan with different degrees of acctylation and molecular weights. Biocont. Sci., 2003; 8 (1): 25-30.
  • Ouattar, B., Simard, R.E., Piett, G., Begin, A., Holley, R.A.: Inhibition o f surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. Int. J. Food Microbiol., 2000; 62 (1-2): 39-148.
  • Rodriguez, M.S., Ramos, V.. Agullo, E.: Antimicrobial action of chitosan against spoilage organisms in precooked Pizza. J. Food Sci., 2003; 68 (1): 271-274.
  • Roller S, Covill N.: The antifungal roperties of chitosan in laboratory media and apple juice. Int. J. Food Microbiol. 1999; 47 (1-2): 67-77.
  • Roller, S., Sagoo, S., Board, R., O'Mahony, T., Caplice, E., Fitzgerald, G., Fogden, M . , Owen, M . , Fletcher, H.: Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork sausages. Meat Science. 2002; 62: 165-177.
  • Sagoo, S., Board, R., Roller, S.: Chitosan inhibits growth of spoilage microorganisms in chilled pork products. J. Food Mic. 2002; 19: 175-182.
  • SAS. 1991. SAS User's Guide. 6th edition. CaryNC: SAS Institute Inc.
  • Shahidi F, Arachchi JKV, Jeon YJ.: Food applications of chitin and chitosans. Trends. Food Sci. Technol., 1999; 10: 37-51.
  • Shepherd, R., Reader, S., Falshaw, A.: Chitosan functional properties. Glycoconjugate Journal, 1997; 14: 535-542. Effects o f Chitosan on the Microbiological Quality of Ready to Cook Meatball 21
  • Sudharshan, N.R., Hoover, D.G., Knorr, D.: Antibacterial action of chitosan. Food Biotech., 1992; 6: 257-272.
  • Terbojevich, M., Muzarelli, R.A.A.: Chitosan. Woodhead Publishing Ltd. Press., 2000.
  • Tsai, G.J., Su, W.H., Chen, H.C., Pan, C.L.: Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation. Fisheries Sei., 2002; 68 (1): 170-177.
  • Wuolijoki, E., Hirvela, T., Ylitalo, P.: Decrease in LDL-cholesterol with microcrystalline chitosan. Methods Find. Exp. Clin. Pharmacol., 1999; 21: 357-61.
  • Youn S.K., Park, S.M., Kim, Y.J., Ahn, D.H.: Effect on storage property and quality in meat sausage by added chitosan. J Chitin Chitosan, 1999; 4 (4): ¡89-95.
  • Youn, S.K., Her, J.H., Kim, Y.J.. Choi, J.S., Park, S.M., Ahn, D.H.: Studies on the improvement of shelf-life in spicy beef meat using chitosan. J. Korean Soc. Food Nutr. 2004; 33 (1): 207-211.
  • Wuolijoki, E., Hirvela, T., Ylitalo, P. Decrease in LDL-cholesterol with microcrystalline chitosan. Methods Find. Exp. Clin. Pharmacol., 1999; 21: 357-361.
  • Zheng, L.Y., Zhu, J.F. Study on antimicrobial activity of chitosan with different molecular weights. Carbonhy. Polym. 2003; 54: 527-530.
There are 34 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Tuba Aldemir

Kamil Bostan

Publication Date November 20, 2012
Published in Issue Year 2009 Volume: 35 Issue: 2

Cite

APA Aldemir, T., & Bostan, K. (2012). EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 35(2), 13-21. https://doi.org/10.16988/iuvfd.28010
AMA Aldemir T, Bostan K. EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL. iuvfd. November 2012;35(2):13-21. doi:10.16988/iuvfd.28010
Chicago Aldemir, Tuba, and Kamil Bostan. “EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 35, no. 2 (November 2012): 13-21. https://doi.org/10.16988/iuvfd.28010.
EndNote Aldemir T, Bostan K (November 1, 2012) EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 35 2 13–21.
IEEE T. Aldemir and K. Bostan, “EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL”, iuvfd, vol. 35, no. 2, pp. 13–21, 2012, doi: 10.16988/iuvfd.28010.
ISNAD Aldemir, Tuba - Bostan, Kamil. “EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 35/2 (November 2012), 13-21. https://doi.org/10.16988/iuvfd.28010.
JAMA Aldemir T, Bostan K. EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL. iuvfd. 2012;35:13–21.
MLA Aldemir, Tuba and Kamil Bostan. “EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, vol. 35, no. 2, 2012, pp. 13-21, doi:10.16988/iuvfd.28010.
Vancouver Aldemir T, Bostan K. EFFECTS OF CHITOSAN ON THE MICROBIOLOGICAL QUALITY OF READY TO COOK MEATBALL. iuvfd. 2012;35(2):13-21.