Investigation of the Role of Plasticizers in Film-Forming Coats for Protecting Cooled Meat

Abstract

As a result of theoretical studies on problems of protection and prolongation of storage terms of meat, it was revealed, that one of promising directions is to use protecting coats, based on natural biopolymers. The topicality of this study is in studying film-forming coats, based on natural polysaccharides, because they have high mechanical indices, absence of a smell, taste and are subjected to biological destruction. For regulating mechanical properties, the composition of film-creating coats is added with plasticizers of different origins. The aim of this work is in describing characteristics of food films, based on carrageenan, sodium alginate and plasticizers of different origins. There were mechanical, rheological properties of protecting coats. The comparative characteristic of these properties, depending on an added plasticizer, was realized. The type and mechanisms of interaction of components of the film-forming coat and plasticizers were completely described. The viscosity of the film-forming coat with a plasticizer has less values comparing with other solutions. Adding plasticizers resulted in increasing the film elasticity, but at the same time some increase of the firmness was observed. Film-forming coats with adding a plasticizer had a higher limit of fluidity, so they were firmer than complex film-forming coats without a plasticizer. From the other side, deformation values of film-forming coats without adding a plasticizer were higher than ones of complex film-forming coats with adding a plasticizer, because they were firmer. The study of physical properties of developed film-forming coats, based on hydrocolloids, demonstrated that coats with a plasticizer have more gas permeability. According to the results, obtained at experiments it was established, that the film-forming coat, based on sodium alginate, carrageenan and glycerin, has best mechanical, physical and rheological indices.

Establishing temperature and time factors for the post-pasteurization of gourmet meat products

“…Choice of combinations of processing temperature and time for each sample was made on the basis of published data and the studies performed in [32]. The shelf life of gourmet meat products was determined on the basis of comprehensive study methods characterizing microbiological state, organoleptic characteristics and physicochemical parameters, namely concentration of hydrogen ions and mass fraction of moisture.…”

Effect of plasticizers on the qualitative indicators of film­forming coatings for the protection of chilled meat

“…Procedure for determining the indicators of properties of the samples is given in detail in paper [19].…”