Effects of Coated Chitosan，Aqueous Extract of Ginger and Perilla Frutescens on Shelf Life of Roasted Rabbit Legs

Abstract:

Effects of coatings containing 1% or 0.5% chitosan（Ch），10% or 5% aqueous extract of ginger and Perilla frutescens（Perilla frutescens（L.） Britt.）（Gp） and their composite solutions（Mix1：1% Ch + 10% Gp，Mix2：0.5% Ch + 5% Gp） on quality and shelf life of roasted rabbit legs were evaluated. Results showed that Ch and/or Gp treatments retarded the increase of pH，total volatile basic nitrogen，peroxide value，2-thiobarbituric acid and total bacterial counts in legs stored at 4 ℃ during 16 days. Ch treatments had stronger antibacterial activities but weaker antioxidant effects than Gp. Synergistic actions for composite treatments were observed but the high concentration of composite solution Mix1 had adverse effect on odor and overall acceptance. Considering the comprehensive effects of antioxidation，antibacteria and sensory quality，Mix2，the diluted solution of Mix1，could thus be a natural promising preservative for the roasted rabbit legs，which could extend the shelf life to 16 days.