Moisture Loss and Lipid Oxidation for Precooked Ground-Beef Patties Packaged in Edible Starch-Alginate-Based Composite Films

• Published in: Journal of food science Vol. 66; no. 3; pp. 486 - 493
• Main Authors: Wu, Y., Weller, C.L., Hamouz, F., Cuppett, S., Schnepf, M.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.04.2001; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Beef; Biological and medical sciences; edible films; Food industries; Food packaging; Food preservation; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; lipid oxidation; Lipids; Meat and meat product industries; moisture loss; Oxidation; precooked meat; tocopherol; Starch; Meat product; Lipids; Alginates; Antioxidant; Fatty acids; Minced meat; Plastic bag packaging; Edible film; Biopolymer; Water content; Oxidation; Conditioning; Stearic acid; Tocopherol
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2001.tb16137.x

ABSTRACT Edible films of starch‐alginate (SA), starch‐alginate‐stearic acid (SAS), SA‐tocopherol, SAS‐tocopherol, tocopherol‐coated SA film, and tocopherol‐coated SAS film were evaluated for their effectiveness in maintaining quality of precooked beef patties stored at 4 °C. Patty weight loss, moisture loss, 2‐thiobarbituric acid‐reactive substances value, the formation of hexanal, pentane, and total volatiles of samples differed with film composition. SAS‐based films were more effective (P < 0.05) in controlling moisture loss than lipid oxidation. Tocopherol‐treated films were more effective (P < 0.05) in inhibiting lipid oxidation than were nontocopherol films. Most of the tested edible films were not as effective as polyester vacuum bags in retarding moisture loss and lipid oxidation.