Volume 19, Issue 128 (2022)                   FSCT 2022, 19(128): 271-281 | Back to browse issues page

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Hossienlou A, gharekhani A, Tukmechi A. Evaluation of the effect of edible coating based on whey protein and gelatin on increasing the shelf life of beef fillet at refrigerator temperature. FSCT 2022; 19 (128) :271-281
URL: http://fsct.modares.ac.ir/article-7-58982-en.html
1- Department of Food science and technology, Maku Branch, Islamic Azad University, Maku, Iran
2- Department of Veterinary Medicine, Maku Branch, Islamic Azad University, Maku, Iran , a.gharekhani@yahoo.com
3- Department of Microbiology, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Abstract:   (1064 Views)
 In general, keeping beef fillets in the refrigerator (4 ° C) will be spoiled due to the growth of microbes, which endangers the food and economic health of the consumer. Therefore, the aim of this study was to investigate the effects of whey protein coating. And gelatin with three levels of whey protein (0, 0.5 and 1%), three levels of gelatin (0, 0.5 and 1%) and two concentrations of whey protein-gelatin combination (0.5 and 1%) In order to increase the shelf life of beef fillet at refrigerated temperature. For this purpose, tests of moisture, peroxide number, thiobarbituric acid index, microbial load and general acceptance were performed on coated and uncoated beef fillets. The results showed that with increasing storage time in all treatments, the amount of peroxide and thiobarbituric index of samples increased, which was less in coated samples than uncoated samples (p <0.05) and with increasing storage time, moisture content of fillets. Without coverage as well as overall acceptance of samples decreased significantly. The minimum amount of bacteria also belonged to the samples coated with 1% whey protein-gelatin. Based on the obtained results, it can be concluded that the use of whey protein and gelatin combination coating with a concentration of 1% as an edible coating in beef fillet was selected as the best treatment.
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Article Type: Original Research | Subject: Meat and Products Technology
Received: 2022/01/24 | Accepted: 2022/03/7 | Published: 2022/09/1

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