Application of Chitosan as a Functional ingredient in Mutton kofta.

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.