Effect of Calcium Alginate Edible Coatings on Microbial and Chemical Properties of Lamb Meat during Refrigerated Storage

نویسندگان
Azizkhani, M. ID 1
Koushki, M.R. ID 2
Azizi, M.H. ID 3
Koohy-Kamaly, P. ID 4

1 Department of Food Sciences and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

2 Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

3 Department of Food Sciences and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

4 Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

doi
چکیده

Background: Edible films and coatings have potential benefits for food packaging, particularly 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 ...

کلیدواژه‌ها
Alginic Acid, Meat, Food Preservetion