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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.,
Hamouz F.,
Cuppett S.,
Schnepf M.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb15997.x
Subject(s) - lipid oxidation , moisture , food science , chemistry , antioxidant , biochemistry , organic chemistry
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 refrigerated 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. CA film decreased moisture loss but not as effective as control‐B. 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.