Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effect of coating with combined chitosan and gallic acid on shelf-life stability of Jeju black cattle beef

  • Van-Ba Hoa (Animal Products Utilization Division, National Institute of Animal Science, RDA) ;
  • Dong-Heon Song (Animal Products Utilization Division, National Institute of Animal Science, RDA) ;
  • Kuk-Hwan Seol (Animal Products Utilization Division, National Institute of Animal Science, RDA) ;
  • Yun-Seok Kim (Animal Products Utilization Division, National Institute of Animal Science, RDA) ;
  • Hyun-Wook Kim (Animal Products Utilization Division, National Institute of Animal Science, RDA) ;
  • In-Seon Bae (Animal Products Utilization Division, National Institute of Animal Science, RDA) ;
  • Soo-Hyun Cho (Animal Products Utilization Division, National Institute of Animal Science, RDA)
  • Received : 2023.05.15
  • Accepted : 2023.09.06
  • Published : 2024.01.01
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Abstract

Objective: Beef of Jeju black cattle (JBC) is considered as a healthy meat type due to its significantly higher unsaturated fatty acids (UFA). Lipid (e.g., UFA) is highly susceptible to oxidizing agents, which results in the quality deterioration and economic value loss of meat products. Therefore, development and application of novel preservative techniques is necessary to improve the shelf-life stability of high-UFA beef. The objective of this study was to assess the applicability of chitosan-based coatings in preservation of JBC beef. Methods: Different coating solutions: 2% chitosan alone, and 2% chitosan containing 0.1% or 0.3% gallic acid were prepared to investigate their applicability in preservation of fresh beef during storage. Jeju black cattle beef (2-cm thick steaks) were non-coated (control) or coated with the above coating solutions, placed on trays, over-wrapped with plastic film and stored at 4℃. The microbiological indices, color, total volatile basic nitrogen (TVBN) and lipid oxidation of the beef were investigated after 1, 10, and 21 days of storage. Results: Coating with 2% chitosan alone reduced the spoilage bacteria count, TVBN and thiobarbituric acid reactive substances levels in the beef compared with control during storage (p<0.05). Noticeably, coating with 2% chitosan containing 0.1% or 0.3% gallic acid was more effective on retardation of spoilage bacteria growth, lipid oxidation and discoloration in the beef compared to the chitosan coating alone over the storage period (21 days) (p<0.05). Conclusion: Taken together, the combined chitosan and gallic acid coating could be used as a bio-preservative technique in the meat industry.

Keywords

Acknowledgement

This research work was carried out with the support of the "Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ01620103)," Rural Development Administration, Korea.

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