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Perte d'eau et oxydation lipidique dans les steaks hachés précuits entreposés dans des enrobages et films comestibles.

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

Auteurs : WU Y., RHIM J. W., WELLER C. L., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Moisture loss and lipid oxidation for precooked beef patties stored in edible coatings and films.
  • Identifiant de la fiche : 2001-1460
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 65 - n. 2
  • Date d'édition : 03/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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