Abstract
SummaryThis work evaluated the effect of a pectin‐based coating added with guava leaf extract on the quality and conservation of fresh beef during cold storage. Beef steak (CON), beef steak coated with pectin (PCB) and beef steak coated with pectin added with 5% guava leaf extract (PCB‐GLE) were evaluated for physical (weight loss, colour) and chemical (pH, lipid oxidation) parameters quality, as well as tissue modifications during 7 days of storage at 4 °C. PCB and PCB‐GLE showed the least weight loss, maintained the L* value and increased the a* value during the storage. Coated beef steaks showed lower lipid oxidation values during storage when compared with uncoated beef, highlighting samples covered with pectin coating added with guava leaf extract for the lowest TBARS indices during storage. Thus, the extract concentration added to the pectin coating showed potential antioxidant effect on beef steak. In fact, pectin‐based coating proved to be an excellent technology to improve the quality attributes of beef steak during refrigerated storage.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
