Impact of incorporating gallic acid-grafted-chitosan on the quality attributes of refrigerated chicken patties

• Published in: Food science of animal resources pp. 1266 - 1282
• Main Authors: Zhang, Huiyun, Li, Xinling, Cheng, Weiwei, Kang, Huaibin
• Format: Journal Article
• Language: English
• Published: 한국축산식품학회 01.11.2024
• Subjects: 축산학
• ISSN: 2636-0772; 2636-0780
• DOI: 10.5851/kosfa.2024.e6

To improve the antimicrobial and antioxidant characteristics of chitosan (CH), a conjugate of gallic acid (GA) and chitosan (GA-g-CH) was synthesized through a radical grafting process. The impact of the addition of GA-g-CH on the quality of chicken patties was investigated during a 15-day period under refrigerated conditions. The microbiological characteristics, encompassing the total viable counts, counts of Pseudomonas spp., and counts of lactic acid bacteria were assessed. Furthermore, the water migration, sensory characteristics, and physicochemical characteristics, including thiobarbituric acid-reactive substances (TBARS), carbonyl content, pH level, water holding capacity (WHC), and color deterioration were also evaluated. The findings suggest that both CH+GA and GA-g-CH addition effectively maintained the quality of chicken patties during cold storage. Nevertheless, GA-g-CH exhibited superior antimicrobial properties and a stronger capacity to inhibit the formation of TBARS and carbonyl compounds. The addition of GA-g-CH also inhibited water migration, maintained a higher WHC, and resulted in superior sensory attributes for a longer duration compared to the other treated samples, thus prolonging the shelf life and retarding the deterioration of fresh chicken patties by 3–6 days during refrigerated storage. The research findings suggest that the incorporation of GA-g-CH exhibits promising potential in maintaining the freshness of ground chicken products during storage. KCI Citation Count: 0