Volume 15, Issue 85 (2019)                   FSCT 2019, 15(85): 425-435 | Back to browse issues page

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Sabzali S, matini S, Jalilzadeh A. The effect of Sodium Alginate Based Edible Coating Containing Wild Garlic on Microbial, Chemical and Sensorial Charactertistes of Veal Fillet in Refrigerated condition. FSCT. 2019; 15 (85) :425-435
URL: http://journals.modares.ac.ir/article-7-16763-en.html
1- Department of Food Science and Technology, Agriculture Faculties, Khoy Branch, Islamic Azad University Khoy, Iran
2- Department of Food Science and Technology, Maku Branch, Islamic Azad University Maku, Iran
Abstract:   (228 Views)
The meat is susceptible to microbial and chemical contamination and microbial growth and lipid oxidation are the main causes of meat spoilag. Therefore the use of anti-oxidant and antimicrobial preservatives is essential. Allium Ursinum plant as a medicinal plant, duty to it's highly sulfur content has antioxidan and antimicrobial properies. In this research a solution of 3% Alginate containing 0, 0.5, 1 and 1.5% of Allium Ursinum extract coatings were investigaed to prolonge the shelf life of veal fillet in refrigerator condition. Veal fillets were coated with sodium alginate enriched by Allium Ursinum extract and mesophilic and psychrotrophic bacterial growth, moisture content, pH, TBA, PV and sensory characteristics evaluated for a period of 28 days periodically at 1, 7, 14, 21 and 28 days. The resulats of microbial assey showed that veal fillet coating with sodium alginate containing Allium Ursinum significantly decreased psychrophilic and mesophilic bacterial growth during 28 days storage at rfrigraed condition. Samples that coated with alginate coating- containning 1.5% Allium Ursinum extrac showed lower TBA, PV and pH values compared to control during the storage time. Samples treaed with sodium alginate containing 1% Allium Ursinum exract obatined the highest score of sensorial properties. According to the obtained results from the present study alginate-Allium Ursinum could be effective to increase the shelf life of veal fillet in refrigerated condition.
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Article Type: Original paper |
Received: 2018/01/8 | Accepted: 2018/08/27

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