skip to main content

The effect of coating of edible film from bovine split hide gelatin on beef meatballs properties

*D. Wulandari  -  Department of Leather Processing Technology, Politeknik ATK Yogyakarta, Indonesia
R. Yuliatmo  -  Department of Leather Processing Technology, Politeknik ATK Yogyakarta, Indonesia
S. Sugiyanto  -  Department of Leather Products Processing Technology, Politeknik ATK Yogyakarta, Indonesia
Open Access Copyright (c) 2018 Journal of the Indonesian Tropical Animal Agriculture under https://creativecommons.org/licenses/by-sa/4.0/.

Citation Format:
Abstract

The aim of research wasto determine the effect of the coating of edible film derived from bovine split hide gelatin on inhibiting microbiological damages and properties of the beef meatballs with different coating concentrations. The material used was gelatin types A (processed with acid curing agent) from the bovine split hide and glycerol. The completed randomize design (CRD) with a factorial pattern of 3 x 3 was used in this study. The first factor was 3 levels of coating concentration (0, 5, and 10%) and the second factor was 3 levels of storage time at 10oC (3, 6, and 9 days). It was continued to Duncan's Multiple Range Test (DMRT) if the treatment indicated significant effect at aprobability level of 5%.The results showed that the storage time and coating concentration affected the soluble protein, pH value, water holding capacity (WHC), and total plate count (TPC) in beef meatballs. Bovine split hide gelatin can be used as an edible coating on beef meatballs and extend the shelf time of beef meatballs.

Fulltext View|Download
Keywords: edible coating; gelatin; bovine split hide; beef meatballs

Article Metrics:

Last update:

  1. The interaction of chia mucilage-based edible film and transglutaminase enzyme on spent hen meat nuggets

    İ. Çelik, C. Sarıçoban. British Poultry Science, 64 (6), 2023. doi: 10.1080/00071668.2023.2263835
  2. Antimikrobiyal Film ve Kaplamaların Kırmızı Et ve Köftelerin Mikrobiyal Kalitesine Etkisi

    Aysel İÇÖZ, Bülent EKER. European Journal of Science and Technology, 2023. doi: 10.31590/ejosat.1104167
  3. Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research

    Natalie J. Oswell, Olivia P. Gilstrap, Ronald B. Pegg. Meat Science, 178 , 2021. doi: 10.1016/j.meatsci.2021.108510
  4. Prediction of shelf life and sensory qualities of beef meatball with biodegradable taro starch-duck bone gelatin packaging at different storage temperatures

    Trias Ayu Laksanawati, M.H. Khirzin, Karina Meidayanti, Putri Aprilia Kusherawati, Heri Septya Kusuma, Handoko Darmokoesoemo, Munawar Iqbal. Applied Food Research, 4 (1), 2024. doi: 10.1016/j.afres.2024.100402

Last update: 2024-04-12 01:15:48

  1. Improvement of Bovine Split Hide Gelatin quality by addition of soy protein isolate using transglutaminase enzyme

    Wulandari D.. Tropical Animal Science Journal, 42 (3), 2019. doi: 10.5398/tasj.2019.42.3.237