Academic journal article Iranian Journal of Public Health

Effect of Whey Protein Based Edible Coating on the Microbial Properties and Total Volatile Nitrogen of Fresh Mutton

Academic journal article Iranian Journal of Public Health

Effect of Whey Protein Based Edible Coating on the Microbial Properties and Total Volatile Nitrogen of Fresh Mutton

Article excerpt

Background: The main objective of this research was to investigate the effect of whey protein based edible coating on the microbial properties and total volatile nitrogen of fresh mutton.

Methods: Coating solution was prepared according to McHugh et al.After the coating solution formation, twelve samples were randomly selected and followed by immersion in solution (1min). The Samples were then kept overnight in refrigerator for 1, 3 and 5 days at storage conditions with exposed surface area (23 ± 2°C, RH 50%).The microbial properties (total count and psychrophilic bacteria) and Total volatile of Nitrogen of the coated and uncoated samples were analyzed.

Results: The results obtained from variance analysis showed no significant differences in total count, psychrophilic bacte- ria and total volatile nitrogen of the coated and uncoated samples (p>0.05).

Conclusion: The results of this study showed that the effect of whey protein edible coating on the microbial properties and total volatile nitrogen of meat during 0, 1, 3 and 5 days storage conditions had no significant different (p>0. …

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