Combined effects of chitosan and chestnut shell on microbial safety and quality of pork meat matter as potassium sorbate alternatives.
- 1Department of Animal Science & Biotechnology, Chungnam National University, Daejeon, Korea.
- 2Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea.
- 3Food Standard Research Center, Korea Food Research Institute, Wanju, Korea.
Abstract
In the study, we aimed to evaluate the effects of chitosan and chestnut shell, individually or in combination, as alternatives to sorbate addition on the microbial safety and quality of pork meat batter. We prepared meat batters without an additive (control) and with potassium sorbate 2,000 ppm, chitosan 1%, chestnut shell 1%, and chitosan 0.5% + chestnut shell 0.5% were prepared, respectively, and stored at 4°C for 7 days. In all storage days, total aerobic bacteria, Pseudomonas spp. and lactic acid bacteria were not detected in the meat batter added with chitosan 0.5% + chestnut shell 0.5%. On storage day 7, the counts of Staphylococcus aureus and Escherichia coli O157:H7 were the lowest in the meat batter added with chitosan 1%, followed by that added with chitosan 0.5% + chestnut shell 0.5% (p < 0.05). Thiobarbituric acid reactive substances (TBARS) value of meat batter was lowest with the addition of 1% chestnut shell, whereas the addition of chitosan 0.5% + chestnut shell 0.5% resulted in the next lowest value (p < 0.05). Cooking loss was significantly higher in meat batter added with sorbate, chitosan 1%, and chitosan 0.5% + chestnut shell 0.5%, compared to the control (p < 0.05). In conclusion, the combined addition of chitosan 0.5% and chestnut shell 0.5% to meat batter can be used as a sorbate substitute to prevent microbial growth and changes in quality. However, further studies are required to verify these effects in sausages and to assess additional quality changes for industrial applications.
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BibTeX
@article{yu2026combined,
title = {{Combined effects of chitosan and chestnut shell on microbial safety and quality of pork meat matter as potassium sorbate alternatives.}},
author = {Rina Yu and Yejin Kim and Prabhathma Yasasavi Rathnayake and Heeyoung Lee and Yun-Sang Choi and Hae In Yong},
journal = {Journal of animal science and technology},
year = {2026},
month = sep,
doi = {10.5187/jast.2500334},
url = {https://europepmc.org/article/MED/42898879},
note = {CC BY-NC},
}
RIS
TY - JOUR
TI - Combined effects of chitosan and chestnut shell on microbial safety and quality of pork meat matter as potassium sorbate alternatives.
AU - Rina Yu
AU - Yejin Kim
AU - Prabhathma Yasasavi Rathnayake
AU - Heeyoung Lee
AU - Yun-Sang Choi
AU - Hae In Yong
PY - 2026
DA - 2026/09/30
JO - Journal of animal science and technology
DO - 10.5187/jast.2500334
UR - https://europepmc.org/article/MED/42898879
AB - In the study, we aimed to evaluate the effects of chitosan and chestnut shell, individually or in combination, as alternatives to sorbate addition on the microbial safety and quality of pork meat batter. We prepared meat batters without an additive (control) and with potassium sorbate 2,000 ppm, chitosan 1%, chestnut shell 1%, and chitosan 0.5% + chestnut shell 0.5% were prepared, respectively, and stored at 4°C for 7 days. In all storage days, total aerobic bacteria, Pseudomonas spp. and lactic acid bacteria were not detected in the meat batter added with chitosan 0.5% + chestnut shell 0.5%. On storage day 7, the counts of Staphylococcus aureus and Escherichia coli O157:H7 were the lowest in the meat batter added with chitosan 1%, followed by that added with chitosan 0.5% + chestnut shell 0.5% (p < 0.05). Thiobarbituric acid reactive substances (TBARS) value of meat batter was lowest with the addition of 1% chestnut shell, whereas the addition of chitosan 0.5% + chestnut shell 0.5% resulted in the next lowest value (p < 0.05). Cooking loss was significantly higher in meat batter added with sorbate, chitosan 1%, and chitosan 0.5% + chestnut shell 0.5%, compared to the control (p < 0.05). In conclusion, the combined addition of chitosan 0.5% and chestnut shell 0.5% to meat batter can be used as a sorbate substitute to prevent microbial growth and changes in quality. However, further studies are required to verify these effects in sausages and to assess additional quality changes for industrial applications.
SN - 2055-0391
ER -