Alginate as Meat Preservative and Nutrient Preservative
Alginate can form a hydrophilic film, which is suitable for coating and keeping meat products fresh. The research results of Huang Lei et al. show that coating fresh beef with sodium alginate can significantly reduce the juice loss of cooled beef, and the edible composite film of sodium alginate can reduce the L value of meat, significantly improve the redness of fresh meat, and preserve freshness. Combined with phosphate and sodium alginate composite film, packaging under vacuum conditions can effectively prolong the shelf life of fresh beef, maintain the color of fresh beef, and prevent the loss of juice.
Soaking fresh meat with sodium alginate solution and storing it at low temperature can obviously inhibit the reproduction of surface microorganisms, prevent the oxidation of fat, and delay rancidity. Calcium alginate coating containing lactic acid and acetic acid can reduce monomonas, cocci and Escherichia coli in beef tissue.
The research results of Yu Xiaoling et al. show that the sodium alginate coating can significantly reduce the loss of thawing juice of pork, and is also very useful for maintaining the functional properties of frozen pork. The sodium alginate film has a significant effect on the total protein solubility and the content of active sulfhydryl groups. The optimal coating process conditions determined by experiments are: 3% sodium alginate + 7% calcium chloride, calcium chloride solution and coating film on meat The reaction time of the sodium alginate on the surface is 5-7min.
