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

Edible/biodegradable wheat gluten (WG), soy protein (SP), carrageenan (CA) and chitosan (CII) 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.