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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(6): 1589-1597
Application of alginate and gelatin-based edible coating materials as alternatives to traditional coating for improving the quality of pastirma
Marwa Ragab Abdallah1, Mai Atef Mohamed1, Hussein Mohamed1, Mohamed Talaat. Emara1
1Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Beside Students Hospitals, Giza Square, Giza, Cairo 12211, Egypt
ABSTRACT
This research was conducted to study the efficacy of sodium alginate and gelatin coating materials in improving the quality of pastirma. Pastirma was coated with traditional, alginate or gelatin coatings, stored at 4°C for 4 weeks and examined weekly. Alginate and gelatin coated-pastirma revealed lower TBARS values which was within the acceptable limit (0.67 and 0.86 mg/kg) until the end of storage, however, the TBARS values of traditionally coated pastirma reached 1.33 by the end of storage. Edible coating delayed respiration rate with improvement of the color when compared with traditionally coated one. Oxygen concentration increased from 4.21 mg/kg/h in traditionally coated pastirma to 12.56 and 9.79 in alginate and gelatin coated ones, respectively. Meanwhile, CO2 concentration decreased from 10.40 mg/kg/h in traditionally coated pastirma to 4.89 and 6.07 mg/kg/h in alginate and gelatin coated ones, respectively. Moreover, a distinct improvement in all sensory attributes has been observed.
KEYWORD
Pastirma, Alginate, Gelatin, Respiration rate, Sensory quality
Food Science and Biotechnology 2018 ; 27(6): 1589-1597
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