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This research was conducted to study the efficacy of sodium alginate and gelatin coating materials in improving the quality of pastirma. Pastirma was coated with traditional, alginate or gelatin coatings, stored at 4°C for 4 weeks and examined weekly. Alginate and gelatin coated-pastirma revealed lower TBARS values which was within the acceptable limit (0.67 and 0.86 mg/kg) until the end of storage, however, the TBARS values of traditionally coated pastirma reached 1.33 by the end of storage. Edible coating delayed respiration rate with improvement of the color when compared with traditionally coated one. Oxygen concentration increased from 4.21 mg/kg/h in traditionally coated pastirma to 12.56 and 9.79 in alginate and gelatin coated ones, respectively. Meanwhile, CO 2 concentration decreased from 10.40 mg/kg/h in traditionally coated pastirma to 4.89 and 6.07 mg/kg/h in alginate and gelatin coated ones, respectively. Moreover, a distinct improvement in all sensory attributes has been observed.

F ish is considered an excellent food of high-quality protein that can replace both red and white meat especially with the fast-growing aquaculture industry in recent years (Kari et al., 2020). It contains both important micro-(minerals and vitamins) and macro-(protein, fat) nutrients. Furthermore, fish contains a high level of polyunsaturated fats (PUFA) which helps in lowering cardiovascular diseases in humans (Mishra, 2020). However, fish is considered a highly perishable food that undergoes many deteriorative changes including propagation of bacterial flora as well as lipid oxidation, enzymatic and chemical changes which led to rapid spoilage (Khoshmanesh, 2006).Different preservation techniques e.g., cold storage, salting, drying, fermentation, and smoking are commonly used in fish preservation technology (Alcicek and Atar, 2010). For centuries, smoking is considered the chief method of fish preservation and is still used worldwide in many countries (Bilgin et al., 2008). During smoking, several compounds e.g., phenols and formaldehyde result from the partial burning of specific types of wood. The smoke products impart a harmful effect on both spoilage and food poisoning bacteria and retard the oxidative enzymes which collectively preserve the fish quality and extend its shelf research Article Abstract | Smoked fish is considered one of the most commonly consumed aquatic food. The impact of fish smoking technology on the quality criteria varies depending on the smoking time and/or temperature as well as the type of fish used. This study focused on studying the effect of using three different hot smoking durations (30, 45, and 60 min.) on different quality attributes of both marine fish (Epinephelus marginatus) and freshwater fish (Lates niloticus) during chilled storage (4ºC) under vacuum packaging for three months. Results revealed that 60 min. smoking of fish fillet achieved the best quality results as it increased the phenolic substances that resulted in a marked decline in the lipid oxidation criteria. Furthermore, increasing the smoke duration significantly decreased the microbial count of the total anaerobic sporeformers, Staph aureus count, and mold counts to below the detectable limit (<2 log 10 CFU/g) while the aerobic plate count reached 2 log 10 CFU/g by 60 min smoking in both fishes. Moreover, protein and salt content increased by increasing smoking time, while moisture and the available water (a w ) content decreased. Sensory evaluation revealed that 45 min. and 60 min. smoking had the best sensory score compared to 30 min. smoking. All measured attributes increased gradually during chilled vacuum storage.

S heep meat is produced in numerous countries throughout the globe. Egypt produced 55782.68 tonnes out of the 16,209 kilotons of sheep meat produced worldwide in 2021 (FAO, 2021). Sheep are able to produce meat with substantial nutritional content, low fat and cholesterol, and higher levels of polyunsaturated fatty acids, all of which substantiate its nutritional value and potential health advantages.Consumer preference for a particular species of meat is mostly influenced by its quality characteristics, including sensory characteristics and safety (Watkins et al., 2013).Consumers' post-cooking concerns are primarily limited to flavor and tenderness. Old-aged mutton has a more pronounced and unpleasant flavor which is the major contributor to mutton acceptability as a table meat or a raw meat material for manufacturing meat products (Echegaray et al., 2021). Additionally, the methods of cooking and, the temperature to which the meat is exposed have substantial impacts on the flavor which finally determines its consumer acceptability due to the changes and the flavor molecules released during thermal processing (Watkins et al., 2013). Moreover, consumers are showing an increased interest in the safety of their food ( Jongen and Meulenbery, 2005), which forces the processors to utilize specific additives to increase the value and safety of their products to satisfy