Determination of antimicrobial potential of chitosan, lysozyme and nanosilver on the preservation of beef
Year: 2025
Type: article
Abstract: Beef contains many nutrients such as water, protein, lipids, vitamins, and minerals and is especially rich in irreplaceable amino acids. Currently, in Vietnam as well as around the world, beef is mainly preserved cold and frozen. This study aimed to determine the antimicrobial ability of chitosan, lysozyme and nanosilver to serve as a scientific basis for developing a beef preservation process when using chitosan, lysozyme and nanosilver. The increasing concentration of chitosan in the membrane with the addition of cellulose also greatly reduces the growth of Escherichia coli. Lysozyme which is a component of the hydrosol protective layer can be effective against Gram-negative bacteria when the outer membrane of bacteria is interrupted or is not covered with chitosan. The total number of bacteria in the reference sample of beef after 9 days of storage was 8 log CFU/ g, but the same sample sprayed with variant no. 9 biocomposite hydrosol resulted in the inhibition of microorganisms about 2.5 log CFU/g. When 1% of chitosan was added to the beef patties and stored at 4°C for 10 days, a 1 to 2-log CFU/g reduction of the bacterial count was observed.
Source: Food Research
Language: English
Subfield: Biomaterials
Field: Materials Science
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $100
OpenAlex ID: W4408039159