Effects of Chitosan-based Coating Enriched with Peanut (Arachis hypogaea) Skin Extract on Physicochemical, Microbiological and Sensory Characteristics of Beef Burger During Cold Storage

Abstract

The current study aimed to create a chitosan-based coating enriched with peanut skin extract (PSE) at a concentration of 0.5, 1 and 1.5%, and evaluate its impact on the physicochemical, microbiological and sensory characteristics of fresh beef burger stored at 4±1°C for 15 days. All coated burgers had significantly higher L*, a* and b* values than the uncoated control during storage. Also, the results showed that application of chitosan coating enriched with 0.5, 1 and 1.5% PSE significantly increased total phenolic content (TPC) and antioxidant activity (AA), inhibited lipid oxidation as evaluated by thiobarbituric acid reactive substances (TBARS) and peroxide value (PV), retarded microbial growth and enhanced sensory characteristics of burger samples. Moreover, the positive effects of PSE on all investigated quality characteristics were proportional with the extract concentration. Therefore, using chitosan-based coating enriched with PSE enhances the stability of beef burger during cold storage and can be utilized in the meat industry.