Impact of incorporating gallic acid-grafted-chitosan on the quality attributes of refrigerated chicken patties

Huiyun Zhang1,*, Xinling Li1, Weiwei Cheng1, Huaibin Kang1
Author Information & Copyright
1School of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China.
*Corresponding Author: Huiyun Zhang. E-mail:

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 04, 2023 ; Revised: Jan 05, 2024 ; Accepted: Jan 08, 2024

Published Online: Jan 09, 2024


To improve the antimicrobial and antioxidant characteristics of chitosan (CH), a conjugate of gallic acid (GA) and chitosan (GA-g-CH) was synthesized through a radical grafting process. The impact of the addition of GA-g-CH on the quality of chicken patties was investigated during a 15-day period under refrigerated conditions. The microbiological characteristics, encompassing the total viable counts (TVC), counts of Pseudomonas spp., and counts of lactic acid bacteria (LAB) were assessed. Furthermore, the water migration, sensory characteristics, and physicochemical characteristics, including thiobarbituric acid-reactive substances (TBARS), carbonyl content, pH level, water holding capacity (WHC), and color deterioration were also evaluated. The findings suggest that both CH + GA and GA-g-CH addition effectively maintained the quality of chicken patties during cold storage. Nevertheless, GA-g-CH exhibited superior antimicrobial properties and a stronger capacity to inhibit the formation of TBARS and carbonyl compounds. The addition of GA-g-CH also inhibited water migration, maintained a higher WHC, and resulted in superior sensory attributes for a longer duration compared to the other treated samples, thus prolonging the shelf life and retarding the deterioration of fresh chicken patties by 3–6 days during refrigerated storage. The research findings suggest that the incorporation of GA-g-CH exhibits promising potential in maintaining the freshness of ground chicken products during storage.

Keywords: Chitosan; Gallic acid; Grafting; Chicken patties; Quality properties