preprint · Research Square (Research Square)
<title>Abstract</title> Meat spoilage is a significant concern in the food industry, prompting the need for effective preservation methods to prolong shelf life and maintain product quality. This study aimed to investigate the effects of fungal-based chitosan films at different concentration levels (5%, 10%, 15%, and 20%) on the sensory, chemical, and microbiological characteristics of beef meat stored at 4°C ± 1 for 12 days. The results showed that the <italic>Rhizopus arrhizus</italic> RL (OR398886) chitosan-based films, especially at higher concentrations, improved the moisture retention, lipid preservation, and sensory attributes of the meat samples. Moreover, these films exhibited notable antimicrobial properties against bacteria, yeast, and fungi. The survival test and the chemometric analysis confirmed that the samples wrapped in 15% and 20% fungal chitosan-based films maintained the highest acceptability and quality for 12 days, therefore demonstrating their potential as an effective strategy for extending the shelf-life and enhancing the quality of meat products.
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DOI: 10.21203/rs.3.rs-4278442/v1
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