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Shelf life extension of meat by using chitosan | ||
| Journal of Basrah Researches (Sciences) | ||
| Article 1, Volume 39, Issue 1, 2013, Pages 32-39 PDF (0 K) | ||
| Authors | ||
| Alaa J. Abd Al; | ||
| Abstract | ||
| This study aimed to examine the performance of chitosan prepared from shrimp shell to extension the shelf life of meat in the local markets of Basra city from by testing the microbial contamination which included total aerobic plate count ,total coliform ,psychrophilic bacteria and Staphylococcus aureus for 10 days at 5C , The results showed bacterial growth average were reduced with chitosan addition increasing (0.25-1%) , chitosan inhibited the growth of bacteria at 1% and the logarithem no. reached 5.28, 4.82, 4.03 and 3.17 /g meat respectively after 10 days of cold storage comparing with the control which were 8.95, 6.44, 5.63 and 5.55 log /g meat respectively . | ||
| Keywords | ||
| meat; Chitosan; storage | ||
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