Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage
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 effectivene...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/19/3691 |
| _version_ | 1797575893624815616 |
|---|---|
| author | Karthikeyan Venkatachalam Supaporn Ieamkheng Paramee Noonim Somwang Lekjing |
| author_facet | Karthikeyan Venkatachalam Supaporn Ieamkheng Paramee Noonim Somwang Lekjing |
| author_sort | Karthikeyan Venkatachalam |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T21:44:45Z |
| format | Article |
| id | doaj.art-7ca04f9236b94a11bc9fb51ee01c0ec8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:44:45Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7ca04f9236b94a11bc9fb51ee01c0ec82023-11-19T14:24:22ZengMDPI AGFoods2304-81582023-10-011219369110.3390/foods12193691Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated StorageKarthikeyan Venkatachalam0Supaporn Ieamkheng1Paramee Noonim2Somwang Lekjing3Faculty of Innovative Agriculture and Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, ThailandDivision of Plant Production Technology, Faculty of Agriculture and National Resources, Rajamangala University of Technology Tawan-ok, Bang Pra, Si Racha, Chonburi 20110, ThailandFaculty of Innovative Agriculture and Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, ThailandFaculty of Innovative Agriculture and Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, ThailandEdible 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.https://www.mdpi.com/2304-8158/12/19/3691arrowroot tuber flourkaffir lime leaves essential oiledible coatingpork sausagesrefrigerated storagequality analysis |
| spellingShingle | Karthikeyan Venkatachalam Supaporn Ieamkheng Paramee Noonim Somwang Lekjing Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage Foods arrowroot tuber flour kaffir lime leaves essential oil edible coating pork sausages refrigerated storage quality analysis |
| title | Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage |
| title_full | Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage |
| title_fullStr | Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage |
| title_full_unstemmed | Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage |
| title_short | Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage |
| title_sort | effect of edible coating made from arrowroot flour and kaffir lime leaf essential oil on the quality changes of pork sausage under prolonged refrigerated storage |
| topic | arrowroot tuber flour kaffir lime leaves essential oil edible coating pork sausages refrigerated storage quality analysis |
| url | https://www.mdpi.com/2304-8158/12/19/3691 |
| work_keys_str_mv | AT karthikeyanvenkatachalam effectofediblecoatingmadefromarrowrootflourandkaffirlimeleafessentialoilonthequalitychangesofporksausageunderprolongedrefrigeratedstorage AT supapornieamkheng effectofediblecoatingmadefromarrowrootflourandkaffirlimeleafessentialoilonthequalitychangesofporksausageunderprolongedrefrigeratedstorage AT parameenoonim effectofediblecoatingmadefromarrowrootflourandkaffirlimeleafessentialoilonthequalitychangesofporksausageunderprolongedrefrigeratedstorage AT somwanglekjing effectofediblecoatingmadefromarrowrootflourandkaffirlimeleafessentialoilonthequalitychangesofporksausageunderprolongedrefrigeratedstorage |