Gelatin Coating on Quality Attributes of Sausage during Refrigerated Storage

Shon, Jinhan; Eo, Ji-Hyun; Choi, Yong-Hwa

doi:10.5851/kosfa.2011.31.6.834

Cited by 13 publications

(12 citation statements)

References 26 publications

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“…The longer storage time, the lower pH value of beef meatballs. This result was in agreement of Shon et al (2011), which resulted a decrease in pH value after the products stored more than 2 days. Erwanto (1998) stated that in general, the pH value value is closely related to the microbes contaminating meat.…”

Section: Ph Valuesupporting

confidence: 91%

The effect of coating of edible film from bovine split hide gelatin on beef meatballs properties

Wulandari

Yuliatmo

Sugiyanto

2018

J. Indonesian Trop. Anim. Agric.

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The aim of research wasto determine the effect of the coating of edible film derived from bovine split hide gelatin on inhibiting microbiological damages and properties of the beef meatballs with different coating concentrations. The material used was gelatin types A (processed with acid curing agent) from the bovine split hide and glycerol. The completed randomize design (CRD) with a factorial pattern of 3 x 3 was used in this study. The first factor was 3 levels of coating concentration (0, 5, and 10%) and the second factor was 3 levels of storage time at 10oC (3, 6, and 9 days). It was continued to Duncan's Multiple Range Test (DMRT) if the treatment indicated significant effect at aprobability level of 5%.The results showed that the storage time and coating concentration affected the soluble protein, pH value, water holding capacity (WHC), and total plate count (TPC) in beef meatballs. Bovine split hide gelatin can be used as an edible coating on beef meatballs and extend the shelf time of beef meatballs.

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Section: Ph Valuesupporting

confidence: 91%

The effect of coating of edible film from bovine split hide gelatin on beef meatballs properties

Wulandari

Yuliatmo

Sugiyanto

2018

J. Indonesian Trop. Anim. Agric.

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“…Similarly, the TBA value of gelatin-coated sausage decreases compared to that of sausage without coating during storage. 33) During storage, the TBA values of all treatments continuously increased, but the pork meat packaged with the PPP/GSE film had the lowest increasing rate. After 7 days of storage, the TBA value of the pork meat packaged with the PPP/GSE film was 1.26 mg MDA/kg sample compared to the control with a TBA value of 1.98 mg MDA/kg sample resulting in …”

Section: Microbiological Analysis Of Pork Meat Packaged With Ppp Filmmentioning

confidence: 88%

Preparation of a porcine plasma protein composite film and its application

Lee

Song

2015

Bioscience, Biotechnology, and Biochemistry

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To use blood released from slaughtering houses, a porcine plasma protein (PPP)/nanoclay composite film was prepared. The tensile strength and elongation at break values of the PPP composite film with 5% nanoclay were 10.01 MPa and 6.55%, respectively. The PPP composite film containing 1% grapefruit seed extract (GSE) was applied to pork meat, and the populations of inoculated Escherichia coli O157:H7 and Listeria monocytogenes in the pork meat packaged with the PPP composite film decreased by 0.8 and 1.0 log CFU/g, respectively, after 7 days of storage compared to the populations of the control. In addition, thiobarbituric acid values in the pork meat packaged with the PPP composite film were less than those of the control sample during storage. These results suggest that the PPP nanocomposite film containing 1% GSE can be used as a packaging material to maintain the quality of pork meat.

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“…Kondisi asam tersebut disebabkan aktivitas bakteri asam laktat di dalam sosis yang memecah protein menjadi asam organik dari daging sosis. Penurunan pH yang terjadi pada produk pangan disebabkan adanya pembentukan asam laktat oleh bakteri asam laktat (BAL) dengan menjadikan karbohidrat sebagai sumber energinya [21]. Selain karena kandungan protein, lemak dalam sosis juga memicu terjadinya oksidasi selama penyimpanan dan mempengaruhi perubahan pH.…”

Section: Nilai Phunclassified

“…Jumlah malonaldehyde ini bisa dicegah dengan penggunaan antioksidan. Antioksidan dapat menjadi penghalang udara masuk ke dalam produk pangan sehingga mencegah terjadinya reaksi oksidasi yang menyebabkan kerusakan nutrisi produk yang dikemas, termasuk lipid [21].…”

Section: Oksidasi Lipidunclassified

Aplikasi aktivitas antioksidan tepung gathot (singkong terfermentasi) dalam edible film sosis ayam di suhu ruang

2021

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Objective: The objective of this research is to examine the antioxidant properties of gathot and its potential as edible film.Methods: The materials used were dry gathot, carrageenan, and glycerol. The method was conducted experimentally, antioxidant activities test of gathot flour were analyzed descriptively. Physicochemical test of the chicken sausage was analyzed quantitatively by RAL with a 2x5 factorial pattern. The first factor was the types of edible film (0.00 and 0.75%), and the second factor was storage time (0; 2; 4; 6; 8 days) with seven repetitions each variables. The quantitative data were processed by Minitab 19.0.Results: The results of the antioxidant test of gathot flour were antioxidant activities of 26.174 ppm; scavenging ability of 49.37%; phenol of 4,852.84µg/g; flavonoids of 4,520.30µg/g. The chicken sausage for eight days at room temperature has a decrease in pH value, a* and b*, and an increase in TBA (Thiobarbituric Acid) value and water content.Conclusions: The antioxidant level of gathot flour is classified as a weak antioxidant, the results in the application of gathot flour edible film with a concentration of 0.75% were able to maintain the quality of chicken sausage until day six at room temperature storage (28 ºC).

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Gelatin Coating on Quality Attributes of Sausage during Refrigerated Storage

Cited by 13 publications

References 26 publications

The effect of coating of edible film from bovine split hide gelatin on beef meatballs properties

The effect of coating of edible film from bovine split hide gelatin on beef meatballs properties

Preparation of a porcine plasma protein composite film and its application

Aplikasi aktivitas antioksidan tepung gathot (singkong terfermentasi) dalam edible film sosis ayam di suhu ruang

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