The Use of a Calcium Alginate Film for Coating Cut-Up Poultry

Mountney, George J.; Winter, A. R.

doi:10.3382/ps.0400028

Cited by 20 publications

(12 citation statements)

References 3 publications

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“…Similar results have been reported elsewhere. Mountney and Winter47 demonstrated that drumsticks dipped successively in sodium alginate and CaCl 2 solutions and then stored for 12 days at 2 °C lost 7.6% less moisture than untreated control drumsticks. Stuchell and Krochta48 reported the efficient protection of salmon against water loss with a coating composed of a mixture of whey protein and acetylated monoacylglycerols.…”

Section: Resultsmentioning

confidence: 99%

Alginate–calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 °C

Lü

Liu

et al. 2009

J Sci Food Agric

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BACKGROUND: Antimicrobial packaging is a novel food packaging technology for controlling the growth of food-borne pathogens or spoilage bacteria in ready-to-eat food products. Fresh fish are highly perishable foodstuffs and are extremely susceptible to microbial activities. An alginate-calcium coating incorporating nisin and ethylenediaminetetraacetic acid (EDTA) was used as an antimicrobial packaging to maintain the quality of northern snakehead (Channa argus) at refrigeration temperature (4 ± 1• C). Northern snakehead fillets were left untreated (CK), or were treated with 1000 IU mL −1 nisin and 150 µg mL −1 EDTA (T1), alginate-calcium coating (T2), or alginate-calcium coating incorporating 1000 IU mL −1 nisin and 150 µg mL −1 EDTA (T3).

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Section: Resultsmentioning

confidence: 99%

Alginate–calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 °C

Lü

Liu

et al. 2009

J Sci Food Agric

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“…However, the juiciness scores of coated meat balls were higher than uncoated meat balls as a result of slightly higher moisture content. Coating application of various meats such as beef cut, pork and poultry parts resulted in less dehydration than from uncoated samples (Mountney and Winter 1961;Williams et al 1978;Chidanandiah et al 2009). Texture scores followed a decreasing trend throughout the period of storage.…”

Section: Sensory Attributesmentioning

confidence: 99%

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

Bhat

Kumar

2011

J Food Sci Technol

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The study was conducted to evaluate the utilization of skin in the preparation of meat balls. The meat balls were prepared by incorporating skin at different levels viz. 25%, 50%, 75% and 100% replacing lean meat in the formulation. The meat balls were further enrobed to see the effect of coating on the quality characteristics of meat balls. Parameters namely emulsion stability, cooking yield, proximate composition and sensory parameters of meat balls decreased significantly (P<0.05) with the increasing skin level. Based on various sensory parameters, meat balls containing 50% skin were optimized as best among coated as well as non-coated meat balls. Both coated as well as control meat balls were aerobically packaged in low density polyethylene (LDPE) pouches and were analyzed at a regular interval of 0, 7 and 14 days for various quality parameters during refrigerated storage at 4±1°C. TBARS value, total plate count and psychrophilic count increased significantly (P<0.05) whereas the scores for various sensory attributes decreased significantly (P<0.05) during storage. Coliforms were not detected throughout the period of storage. Thus, meat balls utilizing chicken skin were stored for a period of 14 days at refrigerated temperature (4±1°C) with changes in the quality parameters under acceptable limits.

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“…However, this study mentioned no use of a calcium ion source. Allen et al (1963) and Mountney and Winter (1961) reported a bitter flavor due to the relatively high calcium chloride levels which they used.…”

Section: Introductionmentioning

confidence: 99%

Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks

Means

Schmidt

1986

Journal of Food Science

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Structured meat products which could bind raw as well as cooked would be superior to existing structured products. Therefore, the algin/ calcium gel system was.studied. Structured beef steaks were made using three levels of sodium alginate and three levels of CaCOs. Three additional treatments were included as controls. Treatments were subjectively evaluated for six raw parameters: discoloration, color intensity, alginate pocket area, alginate pocket size, percentage fat and raw bind. Treatments were also subjectively evaluated for four cooked parameters: aroma, flavor, mouthfeel and cooked bind. The algin/ calcium gel mechanism can be used to produce structured beef steaks which bind in both the raw and cooked state. Optimum ingredient levels were 0.81.2% sodium alginate, 0.144-0.216% CaCOs with 500 ppm sodium erythorbate.

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The Use of a Calcium Alginate Film for Coating Cut-Up Poultry

Cited by 20 publications

References 3 publications

Alginate–calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 °C

Alginate–calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 °C

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks

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