FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (5 ): 128-131.doi: 10.7506/spkx1002-6630-201105029

• Basic Research • Previous Articles     Next Articles

Effect of Chitosan on Microbial Community and Quality of Black-gill Bighead Croaker Meatballs

YI Shu-min1,2，ZHU Jun-li1，LI Jian-rong1,*，LIN Yi1   

  1. 1. Food Safety Key Laboratory of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University,
    Hangzhou 310035, China；2. Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences，
    Jinan 250100, China
  • Received:2010-06-30 Revised:2011-02-16 Online:2011-03-15 Published:2011-03-03
  • Contact: LI Jian-rong E-mail:lijianrong@zjgsu.edu.cn

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Abstract: Changes in the microbial community and quality of black-gill bighead croaker meatballs with added chitosan at levels of 0, 0.05%, 0.15%, 0.25%, 0.35% and 0.5% as an excellent biological food preservative were investigated during storage at 0 ℃ in a vacuum packaging environment. It wad found that adding chitosan at 0.5% could markedly extend the shelf life of black-gill bighead croaker meatballs, and inhibit microbial growth, revealing a significant (P ＜ 0.05) inhibitory effect against the dominant microbes including Enterobacteriaceae, Pseudomonads, Micrococcaceae and Staphylococcus. No obvious antimicrobial effect was observed when chitosan was added at a level of less than 0.5%; meanwhile, both the pH and total volatile basic nitrogen of black-gill bighead croaker meatballs showed a notable decrease, the harness was remarkably elevated, and little change in the springiness was observed. 

Key words: chitosan, black-gill bighead croaker meatballs, microbe, texture

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