Technology for production of edible coatings for meat and meat products | Технология на получаване на ядивни опаковки за месо и месни продукти
2012
Solak, A., Institute of Cryobiology and Food Technology, Sofia (Bulgaria) | Dyankova, S., Institute of Cryobiology and Food Technology, Sofia (Bulgaria) | Doneva, M., Institute of Cryobiology and Food Technology, Sofia (Bulgaria)
A technology was developed for producing of biopolymer films as novel edible coatings for meat and meat products. As film-forming source materials were used collagen, gelatin, sodium alginate and pectin. The produced experimental series showed good structural-mechanical characteristics. For the protein films were established values of tensile strength - 7,44 MPa (collagen) and 19,08 MPa (gelatin). The obtained results for elongation at breakage varied from 27,35% to 173,35%. For the alginate films TS was 18,26 MPa and E - 81,80%. The adding of plant extracts in concentration up to 10% did not affect significantly the mechanical properties of the materials. The end products of the proposed technology are a good basis for incorporating of antimicrobial and antioxidant substances of plant origin or other natural functional ingredients which can increase the nutrient value and improve the quality of the foods packed in them.
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Эту запись предоставил Institute of Agricultural Economics