Application of alginate and gelatin-based edible coating materials as alternatives to traditional coating for improving the quality of pastirma

Abstract

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.

Influence of anise (Pimpinella anisum L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film

“…This lowered rate was attributed to the antioxidant activity of AEO. Similar to the present study, increasing trend for TBARS has been observed in many studies when employing biopolymers for preservation of meats (Abdallah et al., 2018; Abdollahi et al., 2014; Azlin-Hasim et al., 2015; Farajzadeh et al., 2016; Hassanzadeh et al., 2017; Sun et al., 2019). Nevertheless, in some researches an irregular TBARS trend was reported during chilled storage of fresh meats (Andevari and Rezaei, 2011; Bazargani-Gilani et al., 2015; Hosseini et al., 2016).…”

“…Similar to the present study, the inability of gelatin coating for controlling the surface microbial growth during refrigerated storage has been reported (Andevari and Rezaei, 2011; Hosseini et al, 2016). In contrast, Abdallah et al (2018) observed that the gelatin-alginate coating lowered the aerobic bacteria and mold growth on pastirma by means of the limitation of oxygen diffusion. Moreover, antimicrobial effect of the gelatin film making solution on Listeria monocytogenes was confirmed in one study (Nowzari et al, 2013).…”

“…As seen, TBARS values of control and the samples wrapped with AEO-free films were the highest (Figure 3). In fact, using the film did not protect the fillets against lipid oxidation, which was not supported by some findings (Abdallah et al, 2018;Cardoso et al, 2016;Farajzadeh et al, 2016;Nowzari et al, 2013). Although loading AEO into the gelatin films led to reduction of TBARS, the decrease was not meaningful (p>0.05).…”

“…As a matter of fact, incorporation of AEO into the gelatin film caused to postpone the lipid oxidation and protein degradation, and lower the microbial growth, thereby improving TVB-N, PV, and TBARS parameters and decreasing microbial metabolites, and eventually enchantment of liking scores. Moreover, the barrier capability of gelatin film against oxygen and water loss could be also helpful for maintaining the organoleptic properties and nutritional value of the samples (Abdallah et al., 2018; Abdollahi et al., 2014; Bazargani-Gilani et al., 2016; Farajzadeh et al., 2016). With increasing the essence content to 0.9%, the judgment of panelists was negatively impressed probably because of pungent flavor of AEO, and the scores of taste and odor substantially decreased (p<0.05).…”

“…In order to evaluate the preservative efficiency of the bio-based packagings, many projects have been designed until now. For instance, gelatin with different resources, either alone or in combination with other biopolymers, was employed in the form of coating or film for shelf life increase of salmon (Heu et al., 2010), fish fillet (Feng et al., 2016), rainbow trout (Nowzari et al., 2013), shrimp (Farajzadeh et al., 2016), and pastirma (Abdallah et al., 2018).…”