Liha töötlemine
less in foods than in vitro (Rhoades and cult to apply in foods due to significant
Roller 2000). Chitosan has achieved self- changes in sensory quality (Davidson 2001).
affirmed GRAS status (FDA-CFSAN 2004), Seydim and Sarikus (2006) compared the
removing regulatory restrictions on its use in antimicrobial activity of oregano, rosemary,
some foods. and garlic essential oils in whey protein
Studies by Darmadji and Izumimoto isolate films (1.0 to 4.0% wt/vol) against
(1994) showed that 1% chitosan addition to E. coli O157:H7, Staphylococcus aureus,
minced beef stored at 4°C for 10 days inhib- Salmonella Enteritidis, L. monocytogenes,
ited growth of spoilage bacteria, reduced and Lactobacillus plantarum on agar plates.
lipid oxidation and putrefaction, and resulted Film with 2% oregano essential oil was the
in better sensory quality
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