Indonesia Conference Directory

Edible coatings base on casein-chitosan are food grade suspensions which upon drying form a clear thin layer over the food surface. This study aimed to determine the best technique of application of edible coatings (spraying, spreading, or dipping) on beef carried out sensory quality, then performed in coated to physicochemical analyses (pH, moisture content, WHC, cooking loss, and color). Edible coatings prepared with casein-chitosan (CC) and addition catechin modified (CM). Beef were coated with casein-chitosan solutions and different of coating technique (CC with spraying; CC with spreading, CC with dipping, CM with spraying; CM with spreading and CM with dipping) then stored for 8 hours at 27°C. At the end of the storage period, the treatments exhibited the best sensory analyses (texture surface and under, odor, physical deviation, and discoloration). The best sensory analyses are spraying of coatings technique (CM with spraying). The results that the application of edible coatings technique on beef maintaining the best physicochemical quality are pH 5,59; moisture content 68,26%; WHC 43,71%; cooking loss 34,28%; and color that indicated by L*, a* and b*.