Sensory Attributes of Precooked, Calcium Alginate-Coated Pork Patties

Abstract

Ground pork patties were prepared containing 37% fat and assigned to one of five treatments: (a) control; (b) precooked, no calcium alginate coating; (c) calcium alginate coated, no precooking; (d) calcium alginate coated before precooking and (e) calcium alginate coated after precooking. The calcium alginate coating significantly improved sensory attributes. Warmed-over flavor (WOF) was eliminated in precooked, alginate-coated patties as judged by sensory scores and TBA values. Coated patties with no precooking, and patties coated after precooking were found to be more desirable than control patties.

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

“…However, the TBA values of T2 and T3 samples did not greatly altered during the whole storage period and they reached 1.02 and 0.38 respectively on day 21 .The value of T1, T2 and T3 were significantly (p < 0.05) lower than that of the uncoated samples throughout the storage period, indicating that the sodium alginatebased coating effectively inhibited lipid oxidation. Similar observations have been made by Wang et al (1994), Wanstedt et al (1981) and Zeng and Xu (1997), who coated fish, ground pork patties, shrimps and scallops with sodium alginate and found it could control lipid oxidation effectively. Lipid oxidation can be initiated and accelerated by various mechanisms including the production of singlet oxygen, enzymatic and non-enzymatic generation of free radicals and active oxygen (Kubow, 1992).…”

Use of Natural Preservatives in Seafood: Plant Extracts, Edible Film and Coating

“…Such biopolymer-based films can keep good quality and prolong shelf life of foods by strengthening the water barrier, preventing microbe contamination, maintaining the favour, reducing the degree of shrinkage distortion and retarding fat oxidation. Studies have shown that coating of fish, shrimp, scallop and pork with sodium alginate showed that it can prolong their shelf life, reduce thawing loss, cooking loss, weight loss and maintain the functional properties of these species during cold and frozen storage (Wanstedt et al,, 1981;Wang et al, 1994;Zeng & Xu, 1997;Yu et al, 2008). According to Song et al (2011) fresh sea bream (Megalobrama amblycephala) were coated with alginate and stored at 4°C for 21 days.…”

Application of Edible Coatings on Meats, Poultry and Seafoods: A Review

“…Sensory evaluation of cooked lamb and beef cuts that had been coated with Flavor-Tex did not reveal any significant differences in comparison with uncoated control samples (69)(70). During frozen storage at -18°C, red snapper and silver salmon treated with Flavor-Tex alginate coatings and sealed in polyethylene bags had slightly greater moisture contents and developed less lipid oxidation (based on thiobarbituric acid assays) than uncoated controls in polyethylene bags (71) (72) studied the effects of alginate Flavor-Tex coatings on sensory attributes of raw and precooked (before or after coating) pork patties stored at -20°C while wrapped in polyethylene-coated freezer paper. Alginate-coated patties had improved texture, flavor, juiciness, and overall palatability over uncoated control samples.…”

“…Alginate-coated patties had improved texture, flavor, juiciness, and overall palatability over uncoated control samples. Moreover, warmed-over flavor (lipid oxidation) was eliminated in coated patties with no precooking and patties coated after precooking as judged by sensory scores and thiobarbituric acid values (72). In a recent study, Hargens-Madsen (73) coated precooked pork chops with CaCl 2 -gelled alginate-starch coatings.…”