Sustainable fungal chitosan films for beef preservation: Integrating microbial control, moisture retention, and multivariate quality analysis

Abstract

This study evaluated edible films containing fungal-derived chitosan (from Rhizopus arrhizus) at 5–20% (w/v) for preserving refrigerated beef. Samples wrapped in 15 and 20% chitosan films were compared with unwrapped and carboxymethyl cellulose–gelatine controls during 12 days at 4 °C. The 20% chitosan film preserved higher moisture content (64.1%) and minimised weight loss (2.0%) compared with controls (55.6% moisture and 18.7% weight loss). Total viable counts remained below 6 log CFU g⁻¹in high-chitosan samples. E. coli levels were reduced from >8 log CFU g⁻¹in controls to ∼4.2 log CFU g⁻¹, and Staphylococcus aureus to ∼3.3 log CFU g⁻¹. Sensory scores for appearance, odour, texture, and overall acceptability were better maintained in chitosan-coated samples, particularly with 15 and 20% films, which delayed the decline in acceptability. Median sensory shelf-life (t<inf>50</inf>) increased from ∼5 days in controls to over 12 days with high-chitosan treatments.The novelty of this work lies in employing fungal-sourced chitosan as a non-allergenic, halal- and kosher-compatible biopolymer. The films offer effective moisture retention, microbial suppression, and sensory quality preservation, positioning them as a practical and sustainable alternative to crustacean chitosan and synthetic packaging materials for meat products.