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Application of Chitosan in Beef and Its Products

BZ Oligo

Beef and its products are loved by consumers because of its high protein content, low fat content and delicious taste. However, in the process of processing, storage, transportation and storage, it is prone to corruption and deterioration, and how to effectively preserve freshness has attracted more and more attention. Darmadji et al. studied the preservation effect of chitosan, and investigated its effect on the oxidative stability of beef. The results showed that chitosan with a mass concentration of 1 g/100 mL stored at 4 ℃ for 3 d could significantly reduce the temperature of beef. Decreased thiobarbituric acid values (TBARs). Gudjónsdóttir et al. studied the effect of chitosan coating on the aging of beef jerky. The results showed that chitosan treatment can inhibit the growth and reproduction of aerobic bacteria, such as yeast and mold, and reduce the degree of muscle oxidation during aging. Thereby improving the quality of beef jerky.

In addition, some researchers compounded chitosan with 4 kinds of natural plant essential oils in different ratios to study the fresh-keeping effect of chilled beef. The results showed that the mass concentrations of grape seed essential oil and lemon essential oil were 10 The compound fresh-keeping liquid of g/L can make the beef storage period reach more than 20 d under the condition of (4±1) ℃. Georgantelis et al studied the effect of chitosan and rosemary or tocopherol on the fat oxidation and color stability of beef burgers during frozen storage (-18 ℃, 180 d). Whether the polysaccharide is used in combination with rosemary or tocopherol will delay lipid peroxidation and ensure the color of the patty. Among them, the combination of rosemary and chitosan has the best effect. Zhang Yunbin and others smeared a layer of chitosan solution containing cinnamon essential oil on the surface of the stewed beef. The study showed that the volatile base nitrogen ( TVB-N) value, water loss rate and total number of colonies were better than those of the blank control group, and it could delay the spoilage and water evaporation of the braised beef and prolong the shelf life. Cardoso et al. used chitosan-gelatin edible coatings to study the preservation of retail beef, and studied the preservation effect of different ratios of chitosan, gelatin and glycerin as coatings. The quality loss of steak was reduced and lipid oxidation was also inhibited, and the coating with higher gelatin concentration had better preservation effect.

Qingdao BZ Oligo mainly offer marine oligosaccharide standards and ingredients, containing alginate oligosaccharide, chitosan oligosaccharide, agar oligosaccharide and carrageenan oligosaccharide, which give business opportunities using these untapped oligosaccharides for biological applications targeting lab research, pharmacy, dietary supplement, sustainable agriculture and animal health. 

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