The quality change of fish sausage (keropok lekor) coated in sago starch-gelatine coating with
papaya seed extract (PSE) during chill storage (7°C) was determined. During storage, pH,
thiobarbituric acid value (TBA), colour, moisture, and the total plate count were evaluated. pH
of samples significantly dropped (p < 0.05) during storage, and the highest decrease was in
control sample. The moisture content in control sample had an increasing trend while that of
samples with 5 and 7% PSE coatings significantly decreased, and only a slight change for
samples with 0% PSE coating. All samples had significant increase in their TBA values during
storage. The presence of the coating provided a positive effect on the colour of the fish sausages since no significant colour changes were observed during storage. TPC of control and
coated sausage in 0, 5, and 7% PSE exceeded the recommended microbial standard after 2, 6,
8, and 4 d of storage, respectively. Overall, coating with 5% of PSE was the most effective in
retarding the quality deterioration of the fish sausages.
Adzuki bean is high in protein and fiber with a potential to be used as meat extender and fat replacer in the meat product. Replacement of both the corn flour and fat with different percentages of adzuki beans flour (ABF) has successfully produced acceptable reduced fat meatballs. Meatballs with 100% (w/w) ABF replacement exhibited highest cooking yield and higher moisture content compared to meatballs without the flour, which indicates its ability to bind water. Increasing the ABF content also increased the hardness and chewiness of the meatballs, whilst decreasing their lightness and yellowness. Replacing the corn flour and fat contents with ABF has obviously decreased the fat and calorie contents of the meatballs, yet their protein and carbohydrate contents remained the same compared to control. The sensory test revealed that meatball samples with 25% (w/w) and 50% (w/w) ABF showed no significant difference compared to control but received highest overall acceptability among the panelists. This indicates that replacement of corn flour and fat with ABF especially at 50% (w/w) in the production of reduced fat meatballs resulted with better physicochemical properties and acceptable sensory compared to original meatballs.
This review article provides a comprehensive overview of recent progress in polylactic acid (PLA) extrusion, emphasizing its applications in food packaging. PLA has witnessed a significant rise in demand, particularly within the food packaging sector. A notable increase in research publications has been observed in recent years, exploring the extrusion of PLA and PLA-based composite films. In comparison to conventional techniques such as solvent casting, extrusion offers advantages in scalability and environmental sustainability, especially for industrial-scale production. The benefits of this method include faster drying times, enhanced flexibility, consistent film thickness, and less structural defects. Extensive research has focused on the effect of various PLA blends on film properties, including flexibility, elongation, and barrier properties against water vapour and gases. Furthermore, the incorporation of compounds such as antioxidants, antimicrobials, and natural pigments has enabled the development of active and intelligent PLA-based packaging. This article summarizes the types of additives employed to enhance the physicochemical properties of extruded PLA and film performance. Additionally, this article explores the diverse applications of extruded PLA in active and intelligent packaging for various food products.