Several studies have demonstrated the beneficial effects of chitosan applied either individually, or in combination with natural antimicrobials in food systems
over the past few years. Roller et al. (2002) developed a novel
preservation system involving a combined use of chitosan glutamate,
carnocin and sulphite for preservation of pork sausages.
Recently, Georgantelis, Ambrosiadis, Katikou, Blekas, and
Georgakis (2007)