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What is Chitosan-Modified Ascorbic Acid as Meat Preservative about?

This document summarizes a study on the use of ascorbic acid-modified chitosan as a preservative for broiler chicken meat. Chitosan was modified through deacetylation and addition of ascorbic acid at concentrations of 0, 20, 40, 60 and 80 mmol/L. FTIR analysis was used to analyze the chitosan-ascorbic acid functional groups. Total plate count analysis showed that chitosan modified with 40 mmol/L ascorbic acid was most effective at preserving chicken meat, allowing storage for up to 4 weeks at cold temperatu

Author

nurul maulidah

Language

EN