Application of Chitosan as a Functional ingredient in Mutton kofta.

Nayana, Matathil (2013) Application of Chitosan as a Functional ingredient in Mutton kofta. [Student Project Report] (Submitted)

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Abstract

α-Chitin with >96% purity was prepared by acid demineralization followed by alkali deproteinisation of shrimp processing byproducts. The prepared chitin was deacetylated to chitosan with different viscosity using concentrated NaOH (50-60%, w/v) solution at 100 oC. Antimicrobial activities of the chitosan against meat spoilage bacteria were analyzed. Low viscosity (1224mPs) was showed high antimicrobial activity than other chitosan tested. Further, antioxidant activity of the chitosan was analyzed by DPPH radicals scavenging methods. Low viscosity chitosan showed comparatively high antioxidant activity. Since, low viscosity chitosan showed high antimicrobial and antioxidant property, it was used as the functional ingredient and also as bio-preservative for meat (mutton) kofta. Initially, mutton samples collected from Mysore meat market were analyzed for its microbiological quality. Mutton kotfa were prepared by supplementing with chitosan at different concentration (10 and 20%, w/w). The prepared kofta were analyzed for its various textural (hardness, cohesiveness, springiness and chewiness) properties and compared with controls. It was observed that kotfa with chitosan showed better characteristic as compared to controls. Microbiological studies, TBA analysis, water activity, colour and pH were carried out during the storage of mutton kofta at 4 oC in a home refrigerator. The results of this study showed that microbiological load and oxidation rate of chitosan treated mutton kofta were decreased as compared to the control samples. The biopreservatives effect of chitosan was increased with increase in concentration in kofta. In conclusion, mutton kofta can be prepared by using 10% chitosan without much adverse effect on its physicochemical and sensory characteristics. The product was microbiologically safe and sensorily acceptable during the 14 days of storage at 4oC.

Item Type:	Student Project Report
Uncontrolled Keywords:	chitosan, bio-preservative, meat
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 May 2014 10:23
Last Modified:	09 May 2014 10:23
URI:	http://ir.cftri.res.in/id/eprint/11558

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