EFFECT OF SODIUM ALGINATE COATING WITH PRESERVATIVES ON THE QUALITY OF MEAT PATTIES DURING REFRIGERATED (4 ± 1C) STORAGE

Abstract

ABSTRACT

Edible coatings are the substances that are used to preserve and enhance food quality. An attempt was made to improve the quality of buffalo meat patties (BMPs) by method of alginate coating involving dipping BMPs during the end of the broiling process in alginate solution with preservatives for 30 s, followed by dipping in calcium chloride solution for 30 s, followed by draining for 30 s. The coated BMPs were kept at refrigeration (4 ± 1C) temperature in a polyethylene bag. They were analyzed for quality changes at regular intervals. Alginate coating significantly (P ≤ 0.05) decreased the overall shear force values, thiobarbituric acid and tyrosine value, total plate count, psychrophilic count, and yeast and mold count. The enterobacteriaceae count could not be detected. The coating at 2% level significantly (P ≤ 0.05) improved the overall appearance and color, juiciness, flavor, texture and overall palatability of the product. During storage, the overall values for shear force, TBA, pH, tyrosine and count for total plate, psychrophilic, yeast and mold, and staphylococcal, increased linearly. The overall sensory scores of the products decreased linearly with storage time.

PRACTICAL APPLICATIONS

Edible coating of meat products provides better protection against oxidative and microbiological deterioration. It can also significantly enhance the sensory qualities of meat products. The freshness of meat products is comparatively prolonged.