Effect of Sodium Alginate Active Film Incorporating Different Lotus Rhizome Root Powders on the Physicochemical Properties and Shelf-Life of Low-Fat Model Sausages

Objective: This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium chloride (CaCl2).Methods: Sausages covered with the biodegradable film were assessed based on the measurement of pH, color (L*, a*, b*), proximate analysis, expressive moisture (EM), texture profile analysis, total plate counts (TPC), violet red bile, and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10°C for 35 days.Results: The LFSs covered with the mixed film had lower pH, lightness (L*), EM%, TBARS, and TPC, but lower yellowness (b*) and hardness values than those wrapped with TSA-film alone.Conclusion: Lipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.

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Textural and Physicochemical Properties of Low-Fat, Precooked Ground Beef Patties Containing Carrageenan and Sodium Alginate

Journal of Food Science ◽

10.1111/j.1365-2621.1998.tb15787.x ◽

2006 ◽

Vol 63 (4) ◽

pp. 571-574 ◽

Cited By ~ 34

Author(s):

KUO-WEI LIN ◽

JIMMY T. KEETON

Keyword(s):

Physicochemical Properties ◽

Sodium Alginate ◽

Ground Beef ◽

Low Fat ◽

Beef Patties

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Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage

Meat Science ◽

10.1016/s0309-1740(01)00116-4 ◽

2002 ◽

Vol 60 (2) ◽

pp. 147-154 ◽

Cited By ~ 38

Author(s):

Kuo-Wei Lin ◽

Shu-Ni Lin

Keyword(s):

Physicochemical Properties ◽

Shelf Life ◽

Sodium Lactate ◽

Trisodium Phosphate ◽

Low Fat

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Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage

Food Science and Technology ◽

10.1590/s0101-20612013005000004 ◽

2013 ◽

Vol 33 (1) ◽

pp. 137-145 ◽

Cited By ~ 8

Author(s):

Helena Moreno ◽

Jose Carballo ◽

Javier Borderías

Keyword(s):

Particle Size ◽

Physicochemical Properties ◽

Shelf Life ◽

Sodium Alginate ◽

Colour Change ◽

Fish Muscle ◽

Microbial Transglutaminase ◽

Visual Appearance ◽

Chilled Storage ◽

Small Muscle

Restructuring by adding Sodium Alginate or Microbial Transglutaminase (MTGase) using cold gelation technology make it possible to obtain many different raw products from minced and/or chopped fish muscle that are suitable for being used as the basis of new restructured products with different physicochemical properties and even different compositions. Special consideration must be given to their shelf-life and the changes that may take place during chilling, both in visual appearance and physicochemical properties. After chilled storage, the restructured models made with different muscular particle size and composition at low temperature (5 °C), it was observed that microbial growth limited the shelf-life to 7-14 days. Mechanical properties increased (p < 0.05) during that time, and higher values were observed in samples elaborated by joining small muscle particle size than in those elaborated by homogenization. There was no clear increase in the cooking yield and purge loss, and no significant colour change (p > 0.05) was detected during storage.

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Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr)

Agronomía Colombiana ◽

10.15446/agron.colomb.v37n3.76173 ◽

2019 ◽

Vol 37 (3) ◽

pp. 317-322 ◽

Cited By ~ 2

Author(s):

Alex López-Córdoba ◽

Andrea Aldana-Usme

Keyword(s):

Ascorbic Acid ◽

Physicochemical Properties ◽

Shelf Life ◽

Sodium Alginate ◽

Titratable Acidity ◽

Soluble Solids ◽

Ananas Comosus ◽

Edible Coatings ◽

Minimally Processed ◽

Fresh Cut

The demand for healthy and ready-to-eat products, such asfreshly-harvested fruits, has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on sodium alginate and its blends with ascorbic acid (a natural antioxidant and anti-browning agent) were applied on fresh-cut pineapple samples, and the changes in their physicochemical properties were monitored during 10 d of storage at 4ºC. Initially, the surface of the coated fruits was brighter and statistically significant differences were not found between uncoated and coated samples (P<0.05); similar values were obtained in the parameters of soluble solids (~11 ºBrix), pH (~3.74) and titratable acidity (~0.64%). During storage, coated samples were more protected against changes in appearance compared to uncoated fresh-cut pineapple samples. The current results will be beneficial for further research that focuses on the preservation of minimally processed fruits such as pineapple.

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