Optimization of Cassava Starch, Glycerol, and Lactic Acid Concentrations as Active Edible Coating for Pork Meat

Abstract

Optimization of active edible coating formulations for pork meat application was conducted using response surface methodology. Effects of active edible coating formulations (i.e. cassava starch, glycerol, and lactic acid) on the color change, pH, % drip loss, coating interaction (thickness), and sensory acceptability (general acceptability, color, odor, and texture) of the coated pork meat samples stored at ambient temperature were investigated using a three-block rotatable central composite design. Mathematical models were generated that predicted the effects of individual and combined influences of coating formulations on the response variables. Statistical tests for reliability and adequacy were done to evaluate the goodness of fit of the generated models. Optimization of the coating formulation revealed that the optimum formulation for active edible coating applied in pork meat was 1.81–1.88% cassava starch, 1.90–3.55% glycerol, and 0.51–0.57% lactic acid. A verification test was performed and showed that actual values were within the confidence and/or prediction intervals. Overall, the results of this study revealed that the developed active edible coating can be used for pork meat stored at ambient temperature.