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EFFECT OF SOY PROTEIN ISOLATE COATING ON QUALITY ATTRIBUTES OF CUT RAW HAN-WOO (KOREAN COW) BEEF, AEROBICALLY PACKAGED AND HELD REFRIGERATED

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Abstract:

ABSTRACT

Soy protein isolate (SPI)-based edible coating was used to reduce oxidative degradation of Han-Woo (Korean cow) beef stored at 4C for 5 days in aerobic packaging. The SPI coating reduced (P < 0.05) thiobarbituric acid-reactive substances and peroxide value (PV) formation compared with control beefs. At 5 days of storage, the percent inhibition of TBARS and PV for SPI-coated beefs compared with the control was 28.5 and 32.2%, respectively. SPI coating prevented loss of Hunter L and a values of beef compared with the control after 2 days of storage. The ability of the SPI coating to provide a moisture barrier for the beefs was reduced (P < 0.05). In addition, a reduction of moisture loss by 31.4% compared with the control was achieved by SPI coating after 5 days of storage. However, SPI coating of beefs did not inhibit the growth of either total plate counts or Listeria monocytogenes during storage. Overall, SPI coating can effectively be used as a natural antioxidative coating to extend the shelf life of beef by reducing oxidation and moisture loss during refrigerated storage in aerobic packaging. PRACTICAL APPLICATIONS

Oxidative and microbiological degradation are major problems faced by the food industry today. As the educated consumer is highly health conscious, any effort in extending the shelf life will have to be nonchemical, and preferably natural. Our research investigated the possibility of using soy protein as a final coating material to enhance the freshness of beef packed aerobically during refrigerated storage. Soy protein-based edible coating used in this present study was capable of acting as a natural antioxidative and moisture barrier coating for meat products to maintain the quality and the shelf-life during refrigerated storage.

Document Type: Research Article

DOI: http://dx.doi.org/10.1111/j.1745-4557.2010.00332.x

Affiliations: 1: Functional Food Research CenterChonnam National University300 Yongbong-dong Buk-gu, Gwangju, Korea 2: Department of Food Science and TechnologyChonnam National University300 Yongbong-dong Buk-gu, Gwangju 500-757, Korea

Publication date: September 1, 2010

bsc/jfq/2010/00000033/A00101s1/art00004
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