Gamma irradiated chitosan and its derivatives as antioxidants for minced chicken.
Ionizing radiation and oxidizing agent like H2O2 were used to degrade chitosan (CS) and its derivatives; N-maleoylchitosan (NMCS), and N-phthaloylchitosan (NPhCS). The structure changes were detected using gel permeation chromatography (GPC). The results revealed that ionizing radiation degraded CS, MNCS, NPhCS and altered their molecular weights and antioxidant activity. The higher the irradiation dose, the lower the molecular weight and the higher antioxidant activity. The addition of irradiated CS and NMCS to minced chicken resulted in highly significant reduction in malondialdehyde (MDA) content (50 and 70%, respectively) if compared with the control. The irradiated NMCS toxicity study did not show strong proliferative effect at small concentrations or cytotoxic effects at higher concentrations. The obtained results suggested that CS and NMCS could be used as natural antioxidant for improving the oxidative deterioration of minced chicken during refrigerated storage.