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The potential for using chitosan glutamate as a natural food preservative in mayonnaise and mayonnaise-based shrimp salad was investigated. Mayonnaise containing 3 g/liter of chitosan combined with acetic acid (0.16%) or lemon juice (1.2 and 2.6%) was inoculated with log 5 to 6 CFU/g
of Salmonella Enteritidis, Zygosaccharomyces bailii, or Lactobacillus fructivorans and stored at 5 and 25°C for 8 days. In mayonnaise containing chitosan and 0.16% acetic acid, 5 log CFU/g of L. fructivorans were inactivated, and numbers remained below the sensitivity
limit of the plate counting technique for the duration of the experiment. Z. bailii counts were also reduced by approximately 1 to 2 log CFU/g within the first day of incubation at 25°C, but this was followed by growth on subsequent days, giving an overall growth delay of 2 days.
No differences in counts of Z. bailii in mayonnaise stored at 5°C or of Salmonella Enteritidis stored at either temperature were observed. In mayonnaise containing lemon juice at both 1.2 and 2.6%, no substantial differences were observed between the controls and the samples
containing chitosan. In shrimp salads stored at 5°C, the presence of a coating of chitosan (9 mg/g of shrimp) inhibited growth of the spoilage flora from approximately log 8 CFU/g in the controls to log 4 CFU/g throughout 4 weeks. However, at 25°C, chitosan was ineffective as a preservative.
The results demonstrated that chitosan may be useful as a preservative when combined with acetic acid and chill storage in specific food applications.
Document Type: Research Article
School of Applied Science, South Bank University, London, England
Publication date: February 1, 2000
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