Evaluation the Effects of Calcium Alginate Edible Coatings on Sensory Properties of Fresh Lamb Meat

Boned muscle pieces were immersed in a film solution containing 5 grams of sodium alginate powder with 45 grams of maltodextrin and 20 grams of glycerol to cover the entire surface with film. Then it was brought out from the solution and allowed to remove the excess solution. Subsequently, the muscle pieces were immersed for 30 seconds in a second solution containing 2.74 g of calcium chloride and 0.9 g of carboxymethyl cellulose, and after bringing them out from the solution, it was allowed to separate the extra solution. Boned muscle pieces were roped from the end part to the thick thread, and they were hung on a plastic rope to set the covers completely. Afterward they were randomly placed in separate packages on days 0, 1, 3 and 5 and they were kept in the refrigerator at 4 ° C. Then, the moisture content and sensory evaluation were evaluated by 8 persons on the mentioned days. There were no significant difference between control and coated samples in terms of moisture content in meat. No significant differences were observed in the sensory examination of color and odor variables, but the coated specimens had better scores. The wetted and coated samples had significantly higher scores. The results of this study showed that the use of calcium alginate edible coating improves sensory properties.