title: Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display.
abstract: Chitosan gelatin-based coating films were applied to beef steaks, and their effects on color preservation and lipid oxidation during retail display were evaluated. Response surface methodology was used to model and describe the effects of different biopolymer concentrations (0 to 6% gelatin; 0.5 to 1.5% chitosan; and 0 to 12% glycerol based on dry gelatin+chitosan weight) in the coating film for optimizing the best combination for meat application. Film application reduced weight loss and lipid oxidation of the steaks after 5 days of storage, and films with higher gelatin concentrations were more effective. The percentage levels of different myoglobin-redox forms were not affected by coating, but myoglobin oxidation during retail display was reduced and the percentage of deoxymyoglobin increased with the gelatin content of the film. Steak color stability during retail display was promoted by film application; the steaks exhibited a darker, more intensely red color when coated in blends with higher gelatin and chitosan contents. Blends containing between 3% and 6% gelatin, between 0.5% and 1.0% chitosan and 6% glycerol exhibited the best results and provide a promising alternative to the preservation of beef in retail display.
authors.affiliation: Departamento de Ciência dos Alimentos (DCA), Universidade Federal de Lavras (UFLA), P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil; Instituto de Ciência e Tecnologia, Universidade Federal dos Vales de Jequitinhonha e Mucuri (UFVJM), Campus JK, Diamantina, Minas Gerais 39100-000, Brazil.
authors.forename: Giselle Pereira
authors.initials: GP
authors.lastname: Cardoso
authors.affiliation: Departamento de Ciência dos Alimentos (DCA), Universidade Federal de Lavras (UFLA), P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil; Instituto de Ciência e Tecnologia, Universidade Federal dos Vales de Jequitinhonha e Mucuri (UFVJM), Campus JK, Diamantina, Minas Gerais 39100-000, Brazil.
authors.forename: Monalisa Pereira
authors.initials: MP
authors.lastname: Dutra
authors.affiliation: Departamento de Ciência dos Alimentos (DCA), Universidade Federal de Lavras (UFLA), P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil; Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), 36571-000 Viçosa, Minas Gerais, Brazil.
authors.forename: Paulo Rogério
authors.initials: PR
authors.lastname: Fontes
authors.affiliation: Departamento de Ciência dos Alimentos (DCA), Universidade Federal de Lavras (UFLA), P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil.
authors.forename: Alcinéia de Lemos Souza
authors.initials: ALS
authors.lastname: Ramos
authors.affiliation: Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), 36571-000 Viçosa, Minas Gerais, Brazil.
authors.forename: Lúcio Alberto de Miranda
authors.initials: LAM
authors.lastname: Gomide
authors.affiliation: Departamento de Ciência dos Alimentos (DCA), Universidade Federal de Lavras (UFLA), P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil. Electronic address: emramos@dca.ufla.br.
authors.forename: Eduardo Mendes
authors.initials: EM
authors.lastname: Ramos
mesh_terms: D000818:Animals; D001704:Biopolymers; D002417:Cattle; D048271:Chitosan; D003116:Color; D003132:Commerce; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005780:Gelatin; D005990:Glycerol; D006801:Humans; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D009211:Myoglobin / Q000378:metabolism; D010084:Oxidation-Reduction; D010858:Pigmentation
chemical_list: D001704:Biopolymers; D009211:Myoglobin; C055547:deoxymyoglobin; C015233:gelatin film; D005780:Gelatin; D048271:Chitosan; D005990:Glycerol
keywords: Bioactive coating; CIE color; Lipid oxidation; Myoglobin-redox forms