Journal
MEAT SCIENCE
Volume 114, Issue -, Pages 85-94Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2015.12.012
Keywords
Bioactive coating; Lipid oxidation; CIE color; Myoglobin-redox forms
Categories
Funding
- Fundacao de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG) [CAG - PPM-00571-11]
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) [MCT 476355/2012-5]
- FAPEMIG
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
Ask authors/readers for more resources
Chitosan gelatin-based coating films were applied to beef steaks, and their effects on color preservation and lipid oxidation during retail display were evaluated. Response surface methodology was used to model and describe the effects of different biopolymer concentrations (0 to 6% gelatin; 0.5 to 1.5% chitosan; and 0 to 12% glycerol based on dry gelatin + chitosan weight) in the coating film for optimizing the best combination for meat application. Film application reduced weight loss and lipid oxidation of the steaks after 5 days of storage, and films with higher gelatin concentrations were more effective. The percentage levels of different myoglobinredox forms were not affected by coating, but myoglobin oxidation during retail display was reduced and the percentage of deoxymyoglobin increased with the gelatin content of the film. Steak color stability during retail display was promoted by film application; the steaks exhibited a darker, more intensely red color when coated in blends with higher gelatin and chitosan contents. Blends containing between 3% and 6% gelatin, between 0.5% and 1.0% chitosan and 6% glycerol exhibited the best results and provide a promising alternative to the preservation of beef in retail display. (C) 2015 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available