The Effects of the Film Made by Citral β-Cyclodextrin Inclusion Complex Combined with Chitosan on Fresh Beef

Abstract:

Films of chitosan (Ch), Ch+0.5%(v/v) the citral (CI), Ch+2.5%(w/v) the citral β-cyclodextrin inclusion complex (β-CD-CI) and the physics mixture CI and β-CD-CI were prepared on the quality of fresh beef during refrigerated storage at 4±1°C were investigated, and verified the preservation effect of wrap fresh beef. The control and the treated beef samples were analyzed periodically for the total volatile basic nitrogen (TVBN), aerobic bacterial count (ABC), the sensory evaluation, and pH. The results indicate that all treatments retarded the decay of the beef samples. The chitosan film with the β-CD-CI exhibited superior to the preservation ability compared with control pure chitosan film treatment in maintaining the quality of fresh beef samples and significantly extended the shelf life by approximately 5 days.

• Periodical: Advanced Materials Research (Volumes 989-994)
• Pages: 1052-1055
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.989-994.1052
• Online since: July 2014
• Authors: Hai Jun Chen, Fu Xin Yang, Li Juan Ou, Dong Xiang Zhou, Li Li*
• Keywords: Antimicrobial-Film, Beef, Chitosan, Citral, Preservation, β-Cd

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