COATING WITH SODIUM ALGINATE AND ITS EFFECTS ON THE FUNCTIONAL PROPERTIES AND STRUCTURE OF FROZEN PORK

Journal of Muscle Foods Pub Date : 2008-10-08 DOI:10.1111/j.1745-4573.2008.00113.x

X.L. YU, X.B. LI, X.L. XU, G.H. ZHOU

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引用次数: 38

Abstract

ABSTRACT

The main objective of this study was to explore an edible coating for improving the quality of frozen pork. The results show that coating pork with sodium alginate can decrease thawing loss of meat, and is very useful to maintain the functional properties of frozen pork and can affect total protein solubility. Both sodium alginate and CaCl₂ concentration had significant influences on reactive sulphydryl; CaCl₂could reduce shear force and pH significantly. The optimum coating conditions in the experiments were sodium alginate concentration: 3%, concentration of CaCl₂: 7% and the time of sodium alginate solution reacts with CaCl₂ solution on the meat surface: 5–7 min. During frozen storage, the treatment using the optimum coating condition can decrease thawing loss, shear force and thiobarbituric acid reactive substances, and can increase total protein solubility and sarcoplasmic protein solubility of the frozen pork. This indicates that coating pork with sodium alginate can maintain its quality during frozen storage. There were no significant differences of structures between the control and the treatment using the optimum coating condition.

PRACTICAL APPLICATIONS

Frozen storage is an economically favorable method of meat storage. However, the freezing procedure and frozen storage can deteriorate meat quality attributes. In our experiment, we found that coating pork meat with sodium alginate can decrease thawing loss and maintain the functional properties of frozen pork meat. Our research is very useful to develop an economical method to lower the amount of drip loss on thawing, and enhance the eating quality and monetary value. Coating the foods with edible materials can also serve as a means to improve the freezing procedure. The optimal coating conditions found in our experiment could maintain the quality of pork meat during frozen storage. These provide an economically favorable method of meat storage.

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海藻酸钠包衣及其对冻猪肉功能特性和结构的影响

摘要本研究的主要目的是探索一种可食用的提高冻猪肉品质的包衣。结果表明，用海藻酸钠包衣猪肉可以减少肉的解冻损失，有利于保持冻猪肉的功能特性，并能影响总蛋白的溶解度。海藻酸钠和CaCl2浓度对活性巯基均有显著影响;CaCl2能显著降低剪切力和pH值。实验中最佳包膜条件为海藻酸钠浓度为3%，CaCl2浓度为7%，海藻酸钠溶液与CaCl2溶液在肉表面反应时间为5-7 min。在冷冻贮藏过程中，采用最佳包衣条件处理可降低冻猪肉的解冻损失、剪切力和硫代巴比妥酸活性物质，提高冻猪肉的总蛋白溶解度和肌浆蛋白溶解度。说明用海藻酸钠包衣猪肉在冷藏过程中可以保持猪肉的品质。在最佳包覆条件下，对照和处理的组织结构无显著差异。冷冻贮藏是一种经济实惠的肉类贮藏方法。然而，冷冻过程和冷冻储存会使肉的品质属性恶化。本实验发现，在猪肉表面涂上海藻酸钠可以减少解冻损失，保持冷冻猪肉的功能特性。本研究对于开发一种经济的方法来降低解冻过程中的滴漏损失，提高食用质量和经济价值具有重要意义。用可食用材料包裹食物也可以作为改进冷冻过程的一种手段。本实验确定的最佳包衣条件可以保证猪肉在冷冻贮藏期间的品质。这些提供了一种经济上有利的肉类储存方法。

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来源期刊

Journal of Muscle Foods 工程技术-食品科技

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