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- Title
Prediction of physicochemical and sensory parameters of coated lamb meat based on a novel edible coating.
- Authors
Barzegar, Hassan; Alizadeh Behbahani, Behrooz; Mirzaei, Abbas; Ghodsi Sheikhjan, Mitra
- Abstract
Predicting the shelf life of coated lamb meat based on edible coatings during cold storage is critical to ensure a consistent and high-quality supply of lamb meat. In this study, Gaussian Process Regression (GPR) and Multiple Linear Regression (MLR) models in combination with TOPSIS model were used to predict the physicochemical and sensory parameters of shelf life of coated lamb meat based on Shirazi balangu seed mucilage (SBM) containing cell-free supernatant (CFS) of Levilactobacillus brevis G145 during cold storage. The CFS (1 and 2%) was added to the SBM and the resulting edible coating was used to coat the meat slices. The samples were stored at 4 °C for 1, 4, 7 and 10 days. The results showed that according to all prediction criteria, the GPR model can be reliably used as a useful method to predict the parameters of moisture, peroxide value (PV), thiobarbituric acid (TBA) value and hardness. The MLR model also has the highest accuracy for predicting pH, odor, color, texture and consumer acceptability. Therefore, it is possible to evaluate the effect of edible coatings on the level of physicochemical and sensory parameters of lamb meat through appropriate predictive models without laboratory activities and expenses.
- Subjects
EDIBLE coatings; KRIGING; LAMB (Meat); COLD storage; TOPSIS method; PREDICTION models
- Publication
Journal of Food Measurement & Characterization, 2024, Vol 18, Issue 3, p1664
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-023-02256-1