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

被引：60

作者：

Wu, Y

Rhim, JW

Weller, CL

Hamouz, F

Cuppett, S

Schnepf, M ^{[1
]}

机构：

[1] Univ Nebraska, Dept Nutr Sci & Dietet, Lincoln, NE 68583 USA

[2] Mokpo Natl Univ, Dept Food Engn, Chungnam 534729, South Korea

[3] Univ Nebraska, Dept Biol Syst Engn, Lincoln, NE 68583 USA

[4] Univ Nebraska, Ind Agr Prod Ctr, Lincoln, NE 68583 USA

[5] Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68583 USA

来源：

JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 02期

关键词：

edible/biodegradable coatings; edible/biodegradable films; precooked beef patties; moisture loss; lipid oxidation;

D O I：

10.1111/j.1365-2621.2000.tb15997.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

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页码：300 / 304

页数：5

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