Coating with sodium alginate and its effects on the functional properties and structure of frozen pork

Journal of Muscle Foods

Volumn 19, Issue 4, 2008, Pages 333-351

  Yu, X L ^a,b   Li, X B ^b   Xu, X L ^a   Zhou, G H ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 53549099354     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2008.00113.x     Document Type: Article

References (19)

1. BALDWIN, E.A., NISPEROSCARRIEDO, M.O. BAKER, R.A. 1995. Edible coatings for lightly processed fruits and vegetables. Hort. Sci. 30, 35 38.
2. CAMIRAND, W., KROCHTA, J.M., PAVLATH, A.E., WONG, D. COLE, M.E. 1992. Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration. Carbohydr. Polym. 17, 39 49.
3. CILLA, I., MARTINEZ, L., BELTRAN, J.A. RONCALES, P. 2006. Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts. Meat Sci. 73, 12 21.
4. DRANSFIELD, E. 1993. Modelling postmortem tenderisation-IV. Role of calpains and calpastatin in conditioning. Meat Sci. 34, 217 237.
5. FAROUK, M.M. SWAN, J.E. 1998a. Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef. Meat Sci. 49, 233 247.
6. FAROUK, M.M. SWAN, J.E. 1998b. Effect of muscle condition before freezing and simulated chemical changes during frozen storage on the pH and colour of beef. Meat Sci. 50, 245 256.
7. FAROUK, M.M., WIELICZKO, K.J. MERTS, I. 2003. Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef. Meat Sci. 66, 171 179.
8. GRUJIC, R., PETROVIC, L., PIKULA, B. AMIDZIC, L. 1993. Definition of the optimum freezing rate - 1. Investigation of structure and ultrastructure of beef m. longissimus dorsi frozen at different freezing rates. Meat Sci. 33, 301 318.
9. HONIKEL, K.O., KIM, C.J., HAMM, R. RONCALES, P. 1986. Sarcomere shortening of pre-rigor muscles and its influence on drip loss. Meat Sci. 16, 267 282.
10. JOO, S.T., KAUFFMAN, R.G., KIM, B.C. PARK, G.B. 1999. The relationship of sarcoplasmic and myofibrillar protein solubility to color and water-holding capacity in porcine longissimus muscle. Meat Sci. 52, 291 297
11. MARTINO, M.N. ZARITZKY, N.E. 1986. Fixing conditions in the freeze substitution technique for light microscopy observation of frozen beef tissue. Food Microstruct. 5, 19 24.
12. MARTINO, M.N. ZARITZKY, N.E. 1998. Ice crystal size modification during frozen beef storage. J. Food Sci. 53, 1631 1637.
13. MATUSKA, M., LENART, A. LAZARIDES, H.N. 2006. On the use of edible coatings to monitor osmotic dehydration kinetics for minimal solids uptake. J. Food Eng. 72, 85 91.
14. PEARCE, K.N. KINSELLA, J.E. 1978. Emulsifying properties of proteins: evaluation of a turbidimetric technique. J. Agric. Food Chem. 26, 716 723.
15. RHIM, J.W. 2004. Physical and chemical properties of water resistant sodium alginate films. LWT-Food Sci. Technol. 37, 323 330.
16. TAKASHI, K. 1999. Mechanism of meat tenderization during postmortem aging: calcium theory. In Proceedings of the 45th International Conference of Meat Science and Technology (K. Takahashi, ed.), pp. 230 235. Japan Society for Meat Science and Technology, Tokyo, Japan.
17. WANG, J.X., LIU, Q.H. TENG, Y. 1994. Research on coatings of frozen mussel flesh Engl. Transl Food Sci. 2, 70 72.
18. ZENG, Q. XU, Q. 1996. Studies on coating character of sodium alginate gel Engl. Transl J. of Dalian Fish. Coll. 11, 65 69. in Chinese
19. ZENG, Q. XU, Q. 1997. Study on preservation techniques of fish, shrimp, scallop of edible coating Engl. Transl J. of Dalian Fish. Univ. 12, 37 42.