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Effect of Chitooligosaccharides on the Fresh-keeping Effect of Chilled Beef

Chitooligosaccharide is a natural food antiseptic and fresh-keeping agent with strong antibacterial and anti-oxidation properties. It has been reported in studies on the preservation of fruits and vegetables and the extension of the shelf life of processed meat products.

Guo Xinxing et al. took chilled beef as the research object to study the effect of chitooligosaccharides on the preservation of chilled beef. The test uses different mass concentrations of chitosan oligosaccharides (0, 0.04, 0.06, 0.08 g/100 mL) to treat cold fresh beef and vacuum pack it, store it at (0~4)℃ for 30 days, and take samples every 5 days to determine the beef Volatile base nitrogen value, meat emulsion fat oxidation degree value, metmyoglobin value, color difference, texture (hardness, elasticity, viscosity) physical and chemical indicators, as well as the total number of colonies, and the microbial indicators of E. coli. The results showed that the indexes of the experimental group treated with chitosan oligosaccharides changed more slowly than the blank control group, and when the mass concentration of chitosan oligosaccharides was 0.06g/100mL, the fresh-keeping effect was the best. On the 20th day, the volatile base nitrogen value, the total number of colonies, and the value of E. coli of cold fresh beef treated with 0.06g/100mL chitooligosaccharides did not exceed the national standard, and the shelf life was extended from the original 10d to 20d , And keep the color and nutrition of beef unchanged for a longer storage time.

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