International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:6, June, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(6): 824-827

Influence of Calcium Alginate Coating on Quality of Pork Patties
E. Nagamallika, M. Sahitya Rani and B. Eswara Rao
Sri Venkateshwara Veterinary University, Department of Livestock Products Technology, NTR college of Veterinary Science, Gannavaram-521102, Andhra Pradesh, India
*Corresponding author

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.

Keywords: Calcium alginate, Drip loss, Pork patties, Sodium alginate and Tannic acid

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How to cite this article:

Nagamallika, E., M. Sahitya Rani and Eswara Rao, B. 2018. Influence of Calcium Alginate Coating on Quality of Pork Patties.Int.J.Curr.Microbiol.App.Sci. 7(6): 824-827. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.