General Information
    • ISSN: 2010-0221
    • Frequency: Bimonthly
    • DOI: 10.18178/IJCEA
    • Editor-in-Chief: Dr. Eldin W. C. Lim
    • Executive Editor: Mr. Ron C. Wu
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Editor-in-chief
Dr. Eldin W. C. Lim
Dept. of Chemical and Biomolecular Engineering,
National University of Singapore, Singapore
IJCEA 2016 Vol.7(1): 62-65 ISSN: 2010-0221
DOI: 10.7763/IJCEA.2016.V7.543

Effect of Whey Protein Based Edible Coating on the Quality of Fresh Mutton

Saba Belgheisi, Reza Soltani, and Ramona Massoud
Abstract—Food packaging is an important discipline in the area of food technology, concerns preservation and protection of foods. The objective of this research was to determine of the effect of whey protein based edible coating on the moisture loss , sensory attributes, microbial properties and total volatile nitrogen value of fresh mutton after 0, 1, 3 and 5 days at 5°C. The moisture content, moisture loss, sensory attributes (juiciness, color and odor), microbial properties (total count and psychrophilic bacteria) and total volatile nitrogen value of the coated and uncoated samples were analyzed. The results showed that, moisture content, moisture loss, juiciness and color of the coated and uncoated samples have significant differences (p<0.05) at the intervals of 0 to 1 and 1 to 3 days of storage. But no significant difference was observed at interval time 3 to 5 days of storage (p>0.05). Also, there was no significant differences in the odor values of the coated and uncoated samples (p>0.05). Therefore, the coated samples had consistently more moisture, juiciness and colored values than uncoated samples after 3days at 5°C. The results showed that, total count, psychrophilic bacteria and total volatile nitrogen of the coated and uncoated samples did not have significant differences (p>0.05). Therefore whey protein based edible coating could not reduce the microbial load of fresh mutton. So, whey protein edible coating could enhance product presentation and eliminate the need for placing absorbent pads at the bottom of the trays.

Index Terms—Coating, moisture, mutton, quality, whey protein.

Saba Belgheisi is with the Faculty of Food Industry and Agriculture, Department of Food Science & Technology, Standard Research Institute (SRI), Karaj P. O. Box 31745-139, Iran (e-mail: Belgheisi@standard.ac.ir).
Reza Soltani is with the Faculty of Food Industry and Agriculture, Department of Biology, Standard Research Institute (SRI), Karaj P. O. Box 31745-139, Iran (e-mail: R_Soltani@standard.ac.ir).
Ramona Massoud is with Department of Food Research and Laboratory, Standard Research Organization, Tehran, Iran (email: rm8059@yahoo.com).

[PDF]

Cite: Saba Belgheisi, Reza Soltani, and Ramona Massoud, "Effect of Whey Protein Based Edible Coating on the Quality of Fresh Mutton," International Journal of Chemical Engineering and Applications vol. 7, no. 1, pp. 62-65, 2016.

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