Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs

Sen D. B., KILIÇ B.

MEAT SCIENCE, vol.179, 2021 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 179
  • Publication Date: 2021
  • Doi Number: 10.1016/j.meatsci.2021.108547
  • Journal Name: MEAT SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, EMBASE, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Index Islamicus, MEDLINE, Veterinary Science Database
  • Keywords: Edible coatings, Antioxidants, Antimicrobials, Meatballs, AMAZONIAN PALM BERRY, GREEN TEA EXTRACT, ANTIOXIDANT ACTIVITY, LIPID OXIDATION, FROZEN STORAGE, ESSENTIAL OIL, FILMS, BEEF, STABILITY, CHITOSAN
  • Süleyman Demirel University Affiliated: Yes

Abstract

This study was realized to determine the effects of whey protein isolate (5% w/v) based edible coatings (WPC) containing different concentrations (3, 6, 9% w/v) of acai powder extract (AE) and matcha extract (ME) on oxidative and microbial stability of cooked meatballs during storage (14 d at +4 degrees C or 60 d at -18 degrees C). The antioxidant analysis of the extracts demonstrated that ME had higher total phenolic content and antioxidant capacity than AE (P < 0.05). Results indicated that WPC containing ME delayed lipid oxidation in meatballs during both refrigerated and frozen storage (P < 0.05). Moreover, the use of AE in WPC suppressed microbial growth during both storage conditions (P < 0.05). The edible coating process had no negative effects (P > 0.05) on color, texture, physicochemical composition, and consumer preferences. This result showed that the use of AE and ME in WPC formulation inhibited lipid oxidation and microbial growth, and had the potential for extending shelf-life of meatballs by preserving the physicochemical properties.