Effects of storage in biodegradable film coating on sensory values of fortified lamb

The article is devoted to the study of the effect of a biodegradable, film-forming coating based on sodium alginate on the sensory indicators of fortified lamb from animals grown using diets enriched with essential elements. Feed additives "DAFS-25" and "Yoddar-Zn" were used as dietary supplements to enrich the basic diets of rams. Sodium alginate was used as the basis for the biodegradable film coating. A comparative multi-sensor evaluation of the experimental and control samples of lamb using VOCMetr device showed that lamb in a biofilm has a greater odor intensity, which contributes to the preservation of aroma-forming amino acids (valine, serine, methionine, glutamine, histidine, alanine) involved in the formation of a specific aroma in the gas phase and taste, which stimulate the secretory function of the digestive tract, improves the digestibility and assimilation of meat. A positive effect of the film coating on the amount of volatile components in the surface and deep layers of lamb and the intensity of the smell was established. It is shown that an increase in the intensity of the smell of experimental meat samples on the 7th-14th day of storage is associated mainly with autolytic changes in the muscle tissue of lamb. The intensity of the smell in the surface and deep layers of the meat of the test samples increases slightly compared to the control, no significant difference in the data from the sensors characterizing the volatile phase of the surface and deep layers was found. The studies showed that the best sensory characteristics had lamb samples from animals of the III experimental group in a biofilm.