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<p>Cooked beef is susceptible to moisture loss and oxidative reactions during long-term frozen storage, resulting in quality degradation and considerable loss of commercial value. This research develops an edible antioxidant coating utilising gelatin hydrolysate (GH) and sodium alginate (SA) to establish a safe and effective preservation technology. The GH-4 sample with high antioxidant activity was prepared via controlled enzymatic hydrolysis, leveraging the efficient hydrolytic activity of alkaline proteases and their specific cleavage of hydrophobic amino acid sites in gelatin macromolecules. Research indicates that GH-4 primarily consists of bioactive peptides with molecular weights below 2000 Da (91.63%). The incorporation of GH significantly enhanced the rheological properties, thermal stability, and barrier performance of the SA-based coating while substantially improving its antioxidant activity. FTIR and XRD analyses confirmed excellent compatibility between the two components. This composite coating significantly reduced thawing loss, color and texture deterioration, and microbial growth in cooked beef during six months of frozen storage, while effectively inhibiting increases in TVB-N and TBARS levels. This study demonstrates that the GH/SA composite coating combines physical barrier properties with bioactive characteristics, establishing it as a highly promising natural preservation method for maintaining the quality and extending the shelf life of frozen cooked meat products.</p> Graphical abstract <p></p>

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Synergistic antioxidant and cryoprotective edible coatings based on sodium alginate and Gelatin-Derived bioactive peptides for frozen cooked beef preservation

  • 期刊论文

  • 发表日期：

    2026年4月16日

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  • Rui Zhao,
  • Jian Li,
  • Yunze Ma,
  • Huajiang Zhang,
  • Zhanhui Geng,
  • Hanyu Li,
  • Yuepeng Wang,
  • Ning Xia,
  • Lina Xu

摘要

Cooked beef is susceptible to moisture loss and oxidative reactions during long-term frozen storage, resulting in quality degradation and considerable loss of commercial value. This research develops an edible antioxidant coating utilising gelatin hydrolysate (GH) and sodium alginate (SA) to establish a safe and effective preservation technology. The GH-4 sample with high antioxidant activity was prepared via controlled enzymatic hydrolysis, leveraging the efficient hydrolytic activity of alkaline proteases and their specific cleavage of hydrophobic amino acid sites in gelatin macromolecules. Research indicates that GH-4 primarily consists of bioactive peptides with molecular weights below 2000 Da (91.63%). The incorporation of GH significantly enhanced the rheological properties, thermal stability, and barrier performance of the SA-based coating while substantially improving its antioxidant activity. FTIR and XRD analyses confirmed excellent compatibility between the two components. This composite coating significantly reduced thawing loss, color and texture deterioration, and microbial growth in cooked beef during six months of frozen storage, while effectively inhibiting increases in TVB-N and TBARS levels. This study demonstrates that the GH/SA composite coating combines physical barrier properties with bioactive characteristics, establishing it as a highly promising natural preservation method for maintaining the quality and extending the shelf life of frozen cooked meat products.

Graphical abstract