Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis. (1st October 2015)

• Record Type: Journal Article
• Authors: Gudjónsdóttir, María; Gacutan, Manuel D.; Mendes, Ana C.; Chronakis, Ioannis S.; Jespersen, Lene; Karlsson, Anders H.
• Is Part Of: Food chemistry. Volume 184(2015)
• Page Start: 167
• Page End: 175
• Publication Date: 2015-10-01
• Subjects: Electrospinning -- Chitosan -- Dry-ageing beef -- Wet-ageing beef -- Low-field NMR; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.03.088
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Chitosan wrapping potential for improved dry-ageing of beef. Effects of ageing method on water content and distribution decisive of meat quality. Higher protein denaturation in traditionally dry-ageing beef. Minimal weight loss and denaturation in wet-ageing beef. Lactic acid bacteria growth in wet-ageing beef correlated with decreased muscle pH. Abstract: The effects of using electrospun chitosan fibres as a wrapping material for dry-ageing beef was studied and compared to traditional dry-ageing and wet-ageing of beef for up to 21 days. The chitosan treatment showed improved results in terms of yield, reduction of microbial counts, yeasts and moulds, and lighter appearance compared to traditional dry-ageing. Weight and trimming losses were minimal in the wet-ageing beef. However, significant growth of lactic acid bacteria was observed in this group. Transverse relaxation times indicated a lower degree of muscle denaturation during ageing in the chitosan dry-ageing beef compared to the traditional dry-ageing meat. A principal component analysis furthermore indicated that 60.6% of the variation between samples and ageing treatments could be described by differences in the water content and distribution in the muscle. The study showed that electrospun chitosan fibre mats have potential as a wrapping material for improved quality during dry-ageing of beef.