Effect of Casein-Based Edible Coats Embodying Sorbic and Ascorbic Acids on the organoleptic, Physicochemical and Microbiological Quality of Frozen Beef Kofta

Mohamed, Mai A.; Zohdy, Mai M.; Aiedia, Hoda A.M.; Emara, Mohamed M.T.; Abdallah, Marwa R.S.; Nouman, Taha M.

doi:10.21608/javs.2023.209452.1229

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	Effect of Casein-Based Edible Coats Embodying Sorbic and Ascorbic Acids on the organoleptic, Physicochemical and Microbiological Quality of Frozen Beef Kofta
Article 6, Volume 8, Issue 3, July 2023, Page 36-45 PDF (491.4 K)
Document Type: Original Article
DOI: 10.21608/javs.2023.209452.1229
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Authors
Mai A. Mohamed¹; Mai M. Zohdy²; Hoda A.M. Aiedia²; Mohamed M.T. Emara¹; Marwa R.S. Abdallah ¹; Taha M. Nouman¹
¹Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza square, Giza 12211, Egypt
²Department of Food Hygiene, Animal Health Research Institute, Dokki, Giza, Egypt
Receive Date: 07 May 2023, Revise Date: 02 June 2023, Accept Date: 12 June 2023
Abstract
Edible coats derived from a natural animal source and conveying natural active compounds to meat products may be the golden solution that sums up various preserving benefits. In this study, the main goal was to ascertain whether casein coat and casein coat enhanced with 1000 ppm Sorbic acid and 600 ppm ascorbic acid may be utilized to increase the acceptability of frozen beef kofta. In addition to the control trial, two coats were compared: a plain casein coat and a casein coat enhanced with 1000 ppm Sorbic acid and 600 ppm ascorbic acid. Organoleptic, bacteriological, proximate chemical analysis, pH, thiobarbituric acid reactive substances ("TBARS"), cooking characteristics, and instrumental colour evaluations were examined for each kofta treatment during three months of storage at -18°C. Results revealed that casein coats were able to boost several sensory attributes of raw and cooked kofta in addition to the overall acceptability of the raw product. Moreover, coats significantly decreased all tested bacterial counts and thiobarbituric acid reactive substance (TBARS) values in addition to maintaining compositional parameters from deteriorating during the storage period. As for cooking characteristics, they were all improved by applying casein coats when compared to the control. Casein coated with acid surpassed the plain casein coats in improving all parameters in addition to having the best colour scores for all three months of storage. It has been concluded that casein coats can be utilized to improve the quality of beef kofta without colour or flavour problems.
Keywords
Bacteriological; Casein; Coatings; Kofta; Organic acids
Main Subjects
Food Hygiene


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