Microbiological and physicochemical characteristics of fresh meat and meat ball as affected by edible soy protein isolated films and coatings containing lactic acid- induced egg white powder

摘要

This study investigates the microbiological and physicochemical characteristics of fresh meat and meat ball as affected by edible soy protein isolated (SPI) films and coatings containing 60mg, 120mg and 180mg concentrations of lactic acid-induced gelled egg white powder during refrigerated 1, 3, 5 and 7 day for 4°C frozen 1, 15, 30, 60 and 90 day for 18°C storage time. The microbiological evaluation results showed that APC and Coliform of meat products were significantly inhibited by edible SPI films and coatings containing lactic acid-induced gelled egg white powder. The volatile basic nitrogen (VBN) of meat products treated with edible SPI films and coatings could retard the increase of VBN value during storage time. The thiobarbituric acid value (TBA) of meat products included treated and control groups were increased with increasing storage time, while the TBA value of fresh meat wrapped with SPI films containing with lactic acid-induced egg white powder were maintained below the 0.5mg MDA/kg during storage time. The metmyoglobin (MetMb) content, weight loss percentages and redness loss of fresh meat wrapped with edible SPI films containing lactic acid-induced egg white powder were increased with added amount of lactic acid-induced egg white powder, but the coated meat ball was not significantly changed (p>0.05) during storage time. This study revealed that the edible SPI films and coatings containing various amounts of lactic acid-induced gelled egg white powder could be used as bacteriostatic agent, and to maintain physicochemical characteristics of fresh meat and meat ball products during storage time.