Darmadji, P., Izumimoto, M.
The effect of chitosan in meat preservation, including microbiological, chemical, sensory and color qualities, was examined. In liquid medium, chitosan (0·01%) inhibited the growth of some spoilage bacteria such as Bacillus subtilis IFO 3025, Escherichia coli RB, Pseudomonas fragi IFO 3458 and Staphylococcus aureus IAM 1011. At higher concentrations (0·1 and 1·0%) it inhibited the growth of the meat starter cultures, Lactobacillus plantarium IAM 1216, Pediococcus pentosaceus IAM 12296 and Micrococcus varians IFO 3765. In meat, during incubation at 30°C for 48 h or storage at 4°C for 10 days, 0·5-1·0% chitosan inhibited the growth of spoilage bacteria, reduced lipid oxidation and putrefaction, and resulted in better sensory attributes. Chitosan also had a good effect on the development of the red color of meat during storage.
Efek chitosan dalam pemeliharaan daging, termasuk sifat mikrobiologi, kimia, sensorik dan warna, telah diperiksa. Dalam media cair, chitosan (0-01%) menghambat pertumbuhan beberapa bakteri pembusuk seperti Bacillus subtilis IFO 3025, Escherichia coli RB, Pseudomonas fragi IFO 3458, dan Staphylococcus aureus IAM 1011. Pada konsentrasi yang lebih tinggi (0,1 dan 1,0 %) menghambat pertumbuhan kultur starter daging, Lactobacillus plantarium IAM 1216, Pediococcus pentosaceus IAM 12296, dan varian Micrococcus IFO 3765. Pada daging, selama inkubasi pada suhu 30 ° C selama 48 jam atau penyimpanan pada suhu 4 ° C selama 10 hari, 0,5-1,0% kitosan menghambat pertumbuhan bakteri pembusuk, mengurangi oksidasi lipid dan pembusukan, dan menghasilkan atribut sensorik yang lebih baik. Chitosan juga memiliki efek bagus pada perkembangan warna merah daging selama penyimpanan.