Antibacterial and Food Preservative Attributes of Maillard Reaction Products of Shrimp Shell Chitosan

Abstract

We have examined the relative efficacy of the Maillard reaction products (MRPs) prepared by reacting chitosan with xylose, fructose, or glucose for their antimicrobial activities and preservation of fresh-cut beef. The MRPs exhibited broad spectrum antibacterial properties against E. coli, Salmonella typhi, Bacillus subtilis, and Staphylococcus aureus. The antibacterial activity of the three MRPs was dose dependent. Chitosan and its MRPs enhanced shelf life of fresh-cut beef as shown by changes in volatile base nitrogen, trimethylamine, and pH during storage. The order of their ability to preserve beef was fructose-<glucose-MRPs<chitosan. Our results suggest that these MRPs could be used as novel promising preservatives in beef industry.