National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The main objective of this study was to explain the use of calcium alginate coating in improving the quality attributes and in reducing the thawing loss of frozen pork patties. Five treatments were formulated- Control, T1 (coating with 1% alginate, cross linking with 3% CaCl2), T2 (coating with 1% alginate, cross linking with 5% CaCl 2), T3 (coating with 3% alginate, cross linking with 3% CaCl 2) and T4 (coating with 3% alginate, cross linking with 5% CaCl 2). The results indicated that coating with calcium alginate can decrease thawing loss of patties. Addition of tannic acid into the coating can prevent lipid oxidation and microbial growth in calcium alginate coated patties. Drip loss was also decreased.
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