DOI: https://doi.org/10.15587/1729-4061.2015.44495

Development of coatings for meat shelf life extension based on sodium alginate

Людмила Григорівна Віннікова, Андрій В’ячеславович Кишеня

Abstract


As a result of theoretical research on the protection and shelf life extension of meat and meat products, it was found that one of the promising areas is using protective coatings based on natural biopolymers. As the main components of film-forming protective coatings, hydrocolloids were used. Works on studying physical and mechanical properties of protective coatings were conducted, comparative description of their properties, application impact on the quality characteristics of meat was given. As a result of the studies, the optimum composition of the film-forming coating based on sodium alginate with added carboxymethyl cellulose and glycerol was developed. The interaction nature and mechanisms of film-forming coating components and changes in the quality characteristics of meat were analyzed and theoretically explained. Directions for further research of protective coating properties, possibilities of their improvement, development of technologies and equipment for their use were determined.


Keywords


packaging; meat protection; film-forming protective coatings; hydrocolloids; sodium alginate; gelling

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ISSN (print) 1729-3774, ISSN (on-line) 1729-4061