Lowest lipid oxidation was
observed for samples packed with chitosan incorporated bags,
which might be helpful to limit lipid oxidation of the drumsticks
during the storage period. The above results are in agreement with
those of Georgantelis, Ambrosiadis, Katikou, Blekas, and Georgakis
(2007) who reported a reduction in TBARS values for pork sausages
by 73% for samples containing 1% chitosan (0.25 mg MDA/kg) as
compared to control samples (0.96 mg MDA/kg after 10 days of
storage at 4 C).