Effect of Calcium Alginate Edible Coatings on Microbial and Chemical Properties of Lamb Meat during Refrigerated Storage

سال انتشار: 1394
محل انتشار: فصلنامه کنترل کیفیت مخاطرات مواد غذایی، دوره: 2، شماره: 1
کد COI اختصاصی: JR_JFQHC-2-1_002
زبان مقاله: انگلیسی
تعداد مشاهده: 442

نویسندگان

Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

M.H Azizi

Department of Food Sciences and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

P Koohy-Kamaly

Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

M Azizkhani

Department of Food Sciences and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

چکیده

Background: Edible films and coatings have potential benefits for food packaging, particularly meat products. These coatings prevent weight loss and texture changes during shelf life by reducing moisture loss in fresh and frozen meat products. In this study, effect of calcium alginate edible coating on microbial and chemical properties of refrigerated lamb meat over a period of 5 days was investigated. Methods: The control and coated samples were analyzed for microbial properties including total microbial count, psychrophilic bacteria count and chemical characteristics such as total volatile nitrogen (TVN) and moisture content. The experiments were conducted in triplicates and data were analyzed using SPSS software (version 16.0) by two-way ANOVA and general linear model with repeated-measurements.Results: There was a significant (p< 0.05) difference between the samples coated with calcium alginate and control samples in total microbial count during 5 days; but, there was no significant difference in psychrophilic bacteria count and moisture content. Besides, a significant reduction (p< 0.05) was observed for the coated and control samples in TVN content on day 3. After 5 days of storage at 4±1 °C, TVN levels did not exceed the maximum standard limit (16.5 mg/100 g) in all coated samples. Conclusion: The results of this study confirmed effectiveness of calcium alginate in improving the microbial and chemical properties and shelf life extension of lamb meat

کلیدواژه ها

Alginic Acid، Meat، Food Preservation

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