Application of alginate and gelatin-based edible coating materials as alternatives to traditional coating for improving the quality of pastirma

• Published in: Food science and biotechnology 2018, 27(6), , pp.1589-1597
• Main Authors: Abdallah, Marwa Ragab, Mohamed, Mai Atef, Mohamed, Hussein, Emara, Mohamed Talaat
• Format: Article
• Language: English
• Subjects: Alginic acid; Carbon dioxide; Chemistry; Chemistry and Materials Science; Coatings; Food Science; Gelatin; Nutrition; Protective coatings; Sensory properties; Sodium; Sodium alginate; Storage; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-018-0393-2

T his 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, CO 2 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.