文章基本信息

标题：Effect of Calcium Alginate Edible Coatings on Microbial and Chemical Properties of Lamb Meat during Refrigerated Storage
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作者：M.R. Koushki1, M.H. Azizi2*, P. Koohy-Kamaly1, M. Azizkhani
期刊名称：Journal of Food Quality and Hazards Control
印刷版ISSN：2345-685X
电子版ISSN：2345-6825
出版年度：2015
期号：3325
页码：5
出版社：Shahid Sadoughi University of Medical Sciences, yazd, Iran
摘要：Background: Edible films and coatings have potential benefits for food packaging, particu-larly meat products. These coatings prevent weight loss and texture changes during shelf life by reducing moisture loss in fresh and frozen meat products. In this study, effect of calcium alginate edible coating on microbial and chemical properties of refrigerated lamb meat over a period of 5 days was investigated. Methods: The control and coated samples were analyzed for microbial properties including total microbial count, psychrophilic bacteria count and chemical characteristics such as total volatile nitrogen (TVN) and moisture content. The experiments were conducted in triplicates and data were analyzed using SPSS software (version 16.0) by two-way ANOVA and gen-eral linear model with repeated-measurements. Results: There was a significant (p