Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties

Abstract

The application of soy protein coating was found to be effective in delaying lipid oxidation and deterioration of beef patty quality during chilled storage. Protein-based edible coatings improved surface color stability of beef patties stored in modified atmosphere packaging (MAP). Additionally, texture profile analysis showed that textural parameters of soy protein-coated samples were maintained up to 14 days, in contrast to the deterioration observed for controls. Moreover, sensory analysis showed that consumers did not find any negative effect on hedonic or intensity attributes associated with beef patty samples following coating application. Therefore, soy protein coatings prepared in this study extended shelf-life, offering an alternative edible coating for the preservation of fresh food.