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Effects of Chitosan Dipping Treatments with Different Molecular Weights on the Meat Quality of Hanwoo(Korean Cattle) Beef during Refrigerated Storage  

김용선 (강원대학교 동물자원공동연구소)
양성운 (강원대학교 축산식품과학)
김혜정 (강원대학교 축산식품과학)
이성기 (강원대학교 축산식품과학과)
Publication Information
Food Science of Animal Resources / v.24, no.1, 2004 , pp. 1-7 More about this Journal
Abstract
The effects of chitosan dipping treatments with different molecular weights on the meat quality of Hanwoo(Korean Cattle) beef during refrigerated storage were investigated. The beef(M. Semimembranosus) were dipped in 0.5% chitosan(in 1% acetic acid) with two different molecular weights(Mw=150 and 600 kDa) for 5 min and stored at $1^{\circ}C$(90% RH). The pH was significantly(p<0.05) higher in chitosan(600 kDa) group than in the other groups. The L＊ value for 3 days was significantly(p<0.05) higher in chitosan (600 kDa) group, but it was not significantly(p>0.05) different after 6 days. The a＊ value of day 0(before storage) was not significantly(p>0.05) different among the treatment groups, however the a＊ value of day 12 was significantly(p<0.05) higher in chitosan(150 kDa) group. The metmyoglobin(%) was significantly(p<0.05) lower in chitosan(600 kDa) group. The total bacterial counts of day 0(before storage) were significantly(p<0.05) lower in chitosan(600 kDa) group, but during storage, the chitosan(150 kDa) group was effective in antibacterial activity. The chitosan(l50 kDa) group had significantly(p<0.05) lower shear force than the other groups over time.
Keywords
chitosan; molecular weights; beef; shear force; total bacterial counts;
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