Characteristics of Casein-Chitosan Edible Coating and Its Preservative Effect in Meat during Accelerated Storage

Meat is one of perishable foods that should be handled hygienically to preserve its quality. Edible coating containing antibacterial agent can be used for preserving meat by providing a barrier against microbial contamination. The objective of this study was to compare the effectiveness of edible co...

Full description

Saved in:
Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-04, Vol.478 (1), p.12060
Main Authors: Apriliyani, M W, Rahayu, P P, Andriani, R D, Manab, A, Purwadi, Sawitri, M E, Utama, D T
Format: Article
Language:English
Subjects:
Accelerated tests
Antibacterial agents
Antiinfectives and antibacterials
Antioxidants
Carbohydrates
Casein
Chitosan
Coatings
Composition
Meat
Microbial contamination
Microorganisms
Moisture content
Perishable foods
pH effects
Pizza
Preservatives
Protein composition
Proteins
Water content
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Meat is one of perishable foods that should be handled hygienically to preserve its quality. Edible coating containing antibacterial agent can be used for preserving meat by providing a barrier against microbial contamination. The objective of this study was to compare the effectiveness of edible coating made from casein-chitosan (CC) and casein-chitosan modified (CCM) on preserving the quality of meat during accelerated storage test. The coating solutions were characterized in terms of their composition (carbohydrate, protein, fat, moisture content, pH, Aw, and antioxidant capacity) in order to optimize coatings composition, then applied to the meat for accelerated storage test for 24, 120, 216, and 312 h at 7°C. The carbohydrate, protein, fat, ash, moisture content, pH, aw, and antioxidant capacity of CCM edible coating were different with those of CC edible coating. CCM edible coating showed better antioxidant effect than CC but showed comparable antimicrobial capacity in meat during accelerated storage. Therefore, CCM edible coating could be used to preserve meat.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/478/1/012060