Different Type of Application Edible Coatings Technique on Beef of Physcochemical an Sensory Quality
DOI:
10.29303/jppipa.v8i2.1142Published:
2022-04-30Issue:
Vol. 8 No. 2 (2022): AprilKeywords:
Beef, Technique application, Edible coating, Casein, ChitosanResearch Articles
Downloads
How to Cite
Downloads
Metrics
Abstract
This study aimed to determine the best technique of application of edible coatings (spraying, spreading, or dipping) on beef carried out sensory quality, then performed in coated to physicochemical analyses (pH, moisture content, WHC, cooking loss, and color). This study aimed to determine the best technique of application of edible coatings (spraying, spreading, or dipping) on beef carried out sensory quality, then performed in coated to physicochemical analyses (pH, moisture content, WHC, cooking loss, and color). The beef was coated with different coating techniques spraying, brushing, and dipping then stored at 27°C for 8 hours. At the end of the storage period, the treatments exhibited the best sensory analyses (texture surface and under, odor, physical deviation, and discoloration). The best sensory analysis is the spraying of coatings technique is spraying. The results that the application of the edible coatings technique on beef maintaining the best physicochemical quality are pH 5,59; the moisture content of 68,26%; WHC of 43,71%; cooking loss of 34,28%; and color indicated by L*, a*, and b*.
References
Abustam, E. (2012). Meat Science. Masagena Press, Makassar.
Amertaningtyas, D. (2013). The quality of beef at traditional market in poncokusumo subdistricts malang regency Jurnal Ilmu dan Teknologi Hasil Ternak, 8, 2, 27-31.
Andrade, R.D., Skkurtys, O., and Osorio, F.A. (2012). Atomizing spray systems for application of edible
coatings. Comprehensive Reviews in Food Science and Food, 11 323-337. https://doi.org/10.1111/j.1541-4337.2012.0018
Apriliyani, M.W., Manab, A., Rahayu, P.P., Jannah, M., Hidayah, P.N., and Firdiatila, F.F. (2021). Effect of casein-chitosan edible coating on the physicochemical and microbiological characteristics of broiler meat at storage 8° C. Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering, 4(1), 8-17. https://doi.org/10.21776/ub.afssaae.2021.004.01.2
Apriliyani, M.W., P.P Rahayu, R.D Andriani, A
Manab, ME Sawitri, DT Utama. (2020).
Characteristics of casein–chitosan edible coating
and its preservative effect in meat during
accelerated storage. IOP Conference Series: Earth
and Environmental Science 478 (1), 012060. http://dx.doi.org/10.1088/1755-1315/478/1/012060
Bagamboula C.F, Uyttendaele, M. and Debevere, J. (2004). Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and pcymene towards Shigella sonnei and S. flexneri, Food Microbiology, 21 (1), 33-42. https://doi.org/10.1016/S0740-0020(03)00046-7
Buege, D. (2001). Information on sausage and sausages manufacture. Retrieved from http://www.uwex.edu/ces/flp/meatscience/sausage.hmtl.
Colmenero, F.J, Serrano, A., Ayo, J., Solas, M.T., Cofrades, S., & Carballo, J. (2003).
Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Sci. 65 (4), 1391-1397. doi:https://doi.org/ 10.1016/S0309-1740(03)00061-5
Dave, D. and Ghaly, A.E. (2011). Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review. J. Agri. & Biol. Sci., 6 (4) 486-510. https://doi.org/10.3844/ajabssp.2011.486.510
Debeaufort F, Voilley A. (2009). Lipid-based edible films and coatings. In: Embuscado ME, Huber KC, editors. Edible films and coatings for food
applications (pp 135–64). New York: Springer. http://dx.doi.org/10.1007/978-0-387-92824-1
Krochta, J.M. (2002). Proteins as raw materials for films and coatings: definitions, current status, and opportunities in protein-based films and coatings. New York: CRC Press.
Han, J.H and Gennadios, A. (2005). Edible films and coatings: a review in Innovations in Food Packaging, J. H. Han, Ed., pp. 239–262 New York, USA: Elsevier Science. https://doi.org/10.1016/B978-012311632-1/50047-4
Janjarasskul, T. and Krochta J.M. (2010). Edible packaging materials. Annu Rev Food Sci Technol 1, 415-448. doi:https://doi.org/10.1146/annurev.food.080708.100836
Khasrad. (2010). Keempukan daya mengikat air dan cooking loss daging sapi pesisir hasil penggemukan. Seminar Nasional Teknologi Peternakan dan Veteriner 2010. Fakultas Peternakan Universitas Andalas, Padang
Larotonda, F.D.S, Hilliou L, Sereno A.M.C., Gonçalves M.P. (2005). Green edible films obtained from starch-domestic carrageenan mixtures. 2nd Mercosur Congress on Chemical Engineering
Lin D. and Zhao Y. (2007). Innovations in the development and application of
edible coatings for fresh and minimally processed fruits and vegetables.
Comprehensive Rev Food Sci Food Safety, 6(3), 60–75. https://doi.org/10.1111/j.1541-4337.2007.00018.x
Lima D.M., Rangel A, Urbano S, Mitzi G, Moreno G.M. (2013). Oxidação lipÃdica da carne ovina. Acta Veterinaria Brasilica, 7(1), 14-28. https://doi.org/10.21708/avb.2013.7.1.3119
Merthayasa, J.D, I Ketut S, Kadek K.A. (2015). Water Holding Capacity, pH, Color, Odorand Texture of Bali Beef And Wagyu Beef. Indonesia Medicus Veterinus, 4(1), 16 – 24.
Nychas, G.J.E, Skandamis, P.N., Tassou, C.C., and Koutsoumanis, K.P. (2008). Meat spoilage during distribution Meat Sci. 78 (1-2), 77-89 doi: https://doi.org/10.1016/j.meatsci.2007.06.020
Osman, E . and Bozoglu, T.F. (2016). Chapter 16 Spoilage of Meat and Meat Products. https://doi.org/10.1002/9781119237860.ch16
Park, S. Y., Lee, B. I., Jung, S. T., & Park, H. J. (2001). Biopolymer composite films based on κ-carrageenan and chitosan. Materials Research Bulletin, 36(3-4), 511-519. https://doi.org/10.1016/S0025-5408(01)00545-1
Park, S. and Zhao, Y. (2006). Development and Characterization of Edible Films from Cranberry Pomace Extracts Journal of Food Science, 71 (2), E95-E101. https://doi.org/10.1111/j.1365-2621.2006.tb08902.x
Seyfert M., Hunt, M.C., Mancini, R.A., Hachmeister, K.A., Kropf, D.H., Unruh, J.A., and Loughin, T.M. (2005). Beef quadriceps hot boning and modified atmosphere packaging influence properties of injection-enhanced beef round muscles. J. Anim. Sci. 83 (3), 686-693. https://doi.org/10.2527/2005.833686x
Soeparno. (2009). Ilmu dan Teknologi Daging Cetakan Ke-4. Yogyakarta, Indonesia: Gadjah Mada University Press
Shilpi K., Advait S.N, Agnes B, Yin H.L, Fang L, Lauren C.D, et al. (2016). Proteasome inhibition for treatment of leishmaniasis, chagas disease and sleeping sickness. Nature, 537 (7619), 229–233. https://doi.org/10.1038/nature19339
Shin, S. H., Chang, Y., Lacroix, M., & Han, J. (2017). Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment. LWT - Food Science and Technology, 84, 183-188. https://doi.org/10.1016/j.lwt.2017.05.054
Siracusa, V., Rocculi, P., Romani,,S., Rosa, M.D. (2008). Biodegradable polymers for food packaging: a review. Trends Food Sci Tech 19 (12), 634-643. https://doi.org/10.1016/j.tifs.2008.07.003
Ustunol Z. (2009). Edible films and coatings for meat and poultry. In: Embuscado ME, Huber KC, editors. Edible films and coatings for food
applications. New York: Springer. p 245–68. https://doi.org/10.1007/978-0-387-92824-1_8
Zhou G.H, Xu, X.L and Liu, Y. (2010). Preservation technologies for fresh meat-A review. Meat Sci., 86 (1), 119-128. https://doi.org/10.1016/j.meatsci.2010.04.033
Zhang, H., Wu, J., & Gou, X. (2016). Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness, 5 (1), 39–48. https://doi.org/10.1016/j.fshw.2015.11.003
Author Biographies
Mulia Winirsya Apriliyani, Faculty of Animal Science, Universitas Brawijaya
Premy Puspitawati Rahayu, Universitas Brawijaya
Imam Thohari, Universitas Brawijaya
License
Copyright (c) 2022 Mulia Winirsya Apriliyani, Premy Puspitawati Rahayu, Imam Thohari
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).