Venkatachalam Karthikeyan, Ieamkheng Supaporn, Noonim Paramee, Lekjing Somwang
Faculty of Innovative Agriculture and Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand.
Division of Plant Production Technology, Faculty of Agriculture and National Resources, Rajamangala University of Technology Tawan-ok, Bang Pra, Si Racha, Chonburi 20110, Thailand.
Foods. 2023 Oct 8;12(19):3691. doi: 10.3390/foods12193691.
Edible coatings are pivotal in enhancing the quality of processed meat products, acting as barriers to environmental and microbial influences by adhering directly to the food surface. Arrowroot flour, a widely produced edible tuber in Thailand, is uncharted in terms of its capability and effectiveness as an edible coating on food materials. This study aims to elucidate the composition and spectral properties of arrowroot tuber flour (ATF) to discern its viability as an edible coating for pork sausages. ATF exhibited a composition predominantly featuring carbohydrates (74.78%), moisture (9.59%), and protein (8.89%), underlining its appropriateness as an edible coating. Rapid visco amylograph revealed ATF's significant pasting capability. This study incorporated kaffir lime leaves essential oil (KEO) into the ATF coating in diverse concentrations (0-3%). Fourier-transform Infrared spectroscopy illuminated characteristic peaks and bands, showing observable shifts with the integration of KEO, yet the majority of peak placements remained essentially unchanged. The microstructure of the coatings maintained its homogeneity at heightened KEO concentrations, reflecting compatibility with ATF. The efficacy of the ATF-KEO coatings was evaluated on pork sausages, using uncoated samples as controls. While color modifications were evident, coated sausages maintained consistent moisture content, water activity, and pH levels throughout the storage duration. The coated samples also manifested enhanced textural attributes and a decline in lipid oxidation, as evidenced by reduced TBARS levels compared to controls. A subsequent microbial examination corroborated the inhibitory capacity of the ATF-KEO coatings on the microbial proliferation in pork sausages, encapsulating Total Viable Count (TVC), psychrotrophic bacteria, and lactic acid bacteria. In conclusion, the findings substantiate the promising application of ATF, especially in synergy with KEO, as a proficient edible coating for meat products. This combination aids in preserving color and texture, impeding microbial advancement, and moderating lipid oxidation, thereby contributing to the overall quality and safety of the products.
可食用涂层对于提高加工肉类产品的质量至关重要，它通过直接附着在食品表面，起到抵御环境和微生物影响的屏障作用。竹芋粉是泰国广泛种植的一种可食用块茎，其作为食品材料可食用涂层的能力和有效性尚不清楚。本研究旨在阐明竹芋块茎粉（ATF）的成分和光谱特性，以确定其作为猪肉香肠可食用涂层的可行性。ATF的成分主要为碳水化合物（74.78%）、水分（9.59%）和蛋白质（8.89%），这表明它适合作为可食用涂层。快速粘度分析仪显示ATF具有显著的糊化能力。本研究将柠檬叶精油（KEO）以不同浓度（0-3%）添加到ATF涂层中。傅里叶变换红外光谱揭示了特征峰和谱带，显示随着KEO的加入出现了明显的位移，但大多数峰的位置基本保持不变。涂层的微观结构在较高KEO浓度下保持均匀，这反映了与ATF的相容性。以未涂层的样品作为对照，评估了ATF-KEO涂层在猪肉香肠上的效果。虽然颜色有明显变化，但涂层香肠在整个储存期间保持了一致的水分含量、水分活度和pH值水平。与对照相比，涂层样品的TBARS水平降低，这证明其质地属性得到增强，脂质氧化有所下降。随后的微生物检测证实了ATF-KEO涂层对猪肉香肠中微生物增殖的抑制能力，包括总活菌数（TVC）、嗜冷菌和乳酸菌。总之，研究结果证实了ATF，特别是与KEO协同作用，作为肉类产品高效可食用涂层的应用前景广阔。这种组合有助于保持颜色和质地，抑制微生物生长，减轻脂质氧化，从而提高产品的整体质量和安全性。
