Effect of whey protein based edible coating on the microbial properties of mutton during cold storage

Food packaging, an important discipline in the area of food technology, concerns preservation and protection of foods, as well from oxidative and microbial spoilage. The objective of this research is evaluation of the effect of whey protein based edible coating on the microbial properties of fresh mutton after 0, 1, 3 and 5 days at refrigerator storage. The microbial properties (total count and psychrophilic bacteria) of the coated and uncoated samples were analyzed. The results showed that, total count, psychrophilic bacteria of the coated and uncoated samples did not have significant differences (p>0.05). Therefore whey protein based edible coating could not reduce the microbial load of fresh mutton.

کلیدواژه ها:

Edible coating ، Whey protein ، Microbial properties ، mutton ، cold storage