Effect of gelatin-based active coatings formulated with rosemary extract on quality of cold stored meatballs

Meatballs were coated by gelatin-based mixes incorporated with potassium sorbate and rosemary extract. Coated samples evaluated free fatty acids (FFAs), thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N) content. In addition, texture profile analysis (TPA) was performed to evaluate the textural features of meatballs. Uncoated sample as control along 3 other different formulations stored in zipped plastic bags at +4 °C for 10 days. No significant difference observed between regarding FFA TBARS although coating showed suppressive effect on TVB-N initially. The starting pH meatball 6.22 coatings generally limited change compared control. Although differences color due itself, variations some extent. Other quality parameters not improved much studied formulations. It is concluded that active edible might be utilized muscle foods preservation shelf-life extension if appropriately formulated applied. Comprehensive studies are needed determine performance carrier polymers release ingredients suitable every single group food.