ArticleAnimal bioscience2024
Effect of coating with combined chitosan and gallic acid on shelf-life stability of Jeju black cattle beef.
Article in Animal bioscience, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 6 citations in OpenAlex.
- Synergistic Preservation of Mutton Using a Biodegradable Edible Coating IncorporatingFood science & nutrition · 2026Article
- Beef Color Standard, including marbled Wagyu beef, determined using a portable near-infrared optical fiber spectrometer.Animal bioscience · 2026Article
- The Potential Health Benefits of Gallic Acid: Therapeutic and Food Applications.Antioxidants (Basel, Switzerland) · 2024Review
- Combined Effect of an Active AgIonFoods (Basel, Switzerland) · 2024Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
objectiveBeef 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.
methodsDifferent 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°C. 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.
resultsCoating 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).
conclusionTaken together, the combined chitosan and gallic acid coating could be used as a bio-preservative technique in the meat industry.
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