Abstract
In this work, a film-forming coating for natural semi-finished pork meat has been developed, which has barrier properties against microbial flora and free oxygen radicals. Polysaccharides such as agar, gelatin, cornstarch, and citrus pectin were used as components of a film-forming coating, as well as CO2-extracts of parsley and ginger. It has been found that the most effective is a coating with the following composition: agar – 0.25%, citrus pectin – 0.5%, citric acid – 0.5%, CO2-extract of parsley or CO2-extract of ginger – 0.1%. This coating prolongs the shelf life of natural semi-finished pork meat at a storage temperature (–1…+1)°С for 2 days compared with the traditional technology.Studying the effect of the film-forming coating developed on the organoleptic properties of meat has shown that on the 7th day of storage at a temperature (–1…+1)°С, there were no signs of spoilage like putrid smell, greenish stain, and sliminess that were observed in the samples without coating. The study of the effect of the coating on the microbiological parameters of the meat has shown that the best microbiologcal stability that does not exceed the allowable values after 7 days of storage at a storage temperature (–1…+1)°C is that of the sample covered with the film-forming coating with a CO2-extract of parsley. The study of the effect of the film-forming coating on the physical and chemical properties of meat has shown that peroxide number of its fat content is lower by 0.007% of iodine, and the acid number of its fat content is 0.39 mg KOH/kg of fat lower compared to the values of these parameters in the meat samples without coating. Besides, during storage, the mass loss in the meat samples covered with the coating developed was about 6 % less, thus reducing drying loss.
Highlights
Formulation of the problemAs healthy lifestyles are becoming more and more popular, one of the trends in food industry is the development and production of safe natural food retaining its freshness and quality when stored as long as possible [1].Meat raw material spoils due to its chemical composition, and meat products are sensible to environmental hazards including contamination by bacteria and fungi during processing and storage
There can be an undesirable reaction that modifies the smell, taste, color, and texture of fresh food [2]. Traditional canning technologies, such as heat treatment, pickling, or souring, that have long been used in food industry to prevent damage and growth of pathogenic microorganisms in food, often result in unacceptable loss of its nutritional value [1]
Vacuum and modified gas environment, intelligent edible systems, new improved packing materials and coatings are used to this end [3,4]. This is especially true for edible antimicrobial films and coatings that researchers and food industry have been interested in over the past ten years as they can increase the safety, quality, and functionality of food products and inhibit the growth of unwanted microorganisms during storage and transportation [3]
Summary
As healthy lifestyles are becoming more and more popular, one of the trends in food industry is the development and production of safe natural food retaining its freshness and quality when stored as long as possible [1]. There can be an undesirable reaction that modifies the smell, taste, color, and texture of fresh food [2] Traditional canning technologies, such as heat treatment, pickling, or souring, that have long been used in food industry to prevent damage and growth of pathogenic microorganisms in food, often result in unacceptable loss of its nutritional value [1]. Vacuum and modified gas environment, intelligent edible systems, new improved packing materials and coatings are used to this end [3,4] This is especially true for edible antimicrobial films and coatings that researchers and food industry have been interested in over the past ten years as they can increase the safety, quality, and functionality of food products and inhibit the growth of unwanted microorganisms during storage and transportation [3]
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