Coating with sodium alginate and its effects on the functional properties and structure of frozen pork.

摘要

Use of edible coatings for improving the quality of frozen pork was investigated. Coatings containing sodium alginate and CaCl2 had significant effects on reactive sulphydryl groups. CaCl2 reduced shear force and pH significantly. The optimum coating composition included 3% sodium alginate and 7% CaCl2, allowing 5-7 min for the 2 components to react with each other on the meat surface. During frozen storage, treatment using the optimum coating decreased thawing loss, shear force and TBARS contents, and increased total protein solubility and sarcoplasmic protein solubility of the frozen pork.