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Moisture loss and lipid oxidation for precooked beef patties stored in edible coatings and films.

Author(s) : WU Y., RHIM J. W., WELLER C. L., et al.

Type of article: Article

Summary

Edible/biodegradable wheat gluten (WG), soy protein (SP), carrageenan (CA) and chitosan (CH) films and coatings were used on precooked beef patties. After 3 d of refrigerant storage, no difference was found in moisture loss between WG, SP, and CH film-wrapped patties and unpackaged patties (control-A). All coatings were as effective as polyvinyl chloride film (control-B) in reducing moisture loss. WG, SP, and CA coatings and CA film reduced thiobarbituric acid-reactive substances and hexanal values compared to control-A. WG-coated patties had lower hexanal values than control-B samples. WG, SP, and CH films were not effective in controlling lipid oxidation.

Details

  • Original title: Moisture loss and lipid oxidation for precooked beef patties stored in edible coatings and films.
  • Record ID : 2001-1460
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 65 - n. 2
  • Publication date: 2000/03
  • Document available for consultation in the library of the IIR headquarters only.

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