Application of edible coatings on meats, poultry and seafoods: A review

Edible coatings can improve the quality of fresh, frozen, and processed meat, poultry, and seafood products by retarding moisture loss, reducing lipid oxidation and discoloration, enhancing product appearance in retail packages by eliminating dripping, sealing in volatile flavors, functioning as carriers of food additives such as antimicrobial and antioxidant agents, and reducing oil uptake by battered and breaded products during frying. This paper reviews the application of various types of lipid-, polysaccharide-, and protein-based edible coatings, as well as multicomponent edible coating systems, on meats poultry, and seafoods.