Application of edible coating for improving meat quality: a review (original) (raw)
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ENHANCING FOOD SAFETY AND QUALITY WITH EDIBLE COATINGS: A REVIEW
1st Faculty of Engineering and Technology Conference , 2023
The edible coating is utilized to prolong the post-harvest lifespan of fresh food while simultaneously enhancing the visual appeal property and ensuring food safety. These coatings can be derived from both animal and plant sources. Edible coatings come in various forms such as proteins, lipids, polysaccharides, resins, or combinations thereof. Edible coatings act as a protective barrier which effectively prevents moisture and gas exchange whenever food is processed, handled or stored. They effectively mitigate food spoilage and promote protection by either their inherent properties or the inclusion of antimicrobial compounds. In addition to their protective qualities, edible coatings offer several other advantages such as minimizing packaging material wastage, prolonging the lifespan of fresh and slightly treated products, and shielding fresh foods against detrimental atmospheric factors. By facilitating the controlled spread of gas, water, aroma, and taste components within the food structure, these coatings play a vital role in preserving product quality.
Foods
The high water and nutritional contents of meat and fish products make them susceptible to spoilage. Thus, one of the most important challenges faced by the meat industry is extending the shelf life of meat and fish products. In recent years, increasing concerns associated with synthetic compounds on health have limited their application in food formulations. Thus, there is a great need for natural bioactive compounds. Direct use of these compounds in the food industry has faced different obstacles due to their hydrophobic nature, high volatility, and sensitivity to processing and environmental conditions. Nanotechnology is a promising method for overcoming these challenges. Thus, this article aims to review the recent knowledge about the effect of biopolymer-based edible films or coatings on the shelf life of meat and fish products. This study begins by discussing the effect of biopolymer (pectin, alginate, and chitosan) based edible films or coatings on the oxidation stability and...
Postharvest Technology - Recent Advances, New Perspectives and Applications
Postharvest losses are rampant due to lack of proper storage conditions and handling of the fresh food products. The perishable nature of fruits and vegetables makes their shelf life limited due to some extrinsic factors such as some environmental conditions and preservation conditions as well as some intrinsic factors such as respiration rate, ethylene production and transpiration. Among the other postharvest technologies available, edible coatings seems to be one novel method which has been verified to have a positive and safe approach to extending the shelf life of products. This type of packaging is made from various natural resources like polysaccharide, protein and lipid materials. Edible packaging materials can be divided into two main groups including edible coatings and edible films. It has so many benefits such as serving as a moisture barrier, oxygen scavenger, ethylene scavenger, antimicrobial properties among others. Different methods of application of the edible coatin...
vitae, 2022
Background: This research was motivated by the complaints of tomato farmers about their crops that quickly rotted before being sold, as well as the many research results (raw materials and methods) that edible coating films could not be applied optimally. Objectives: The research was a practical recommendation by comparing the effectiveness of raw materials (polysaccharides, proteins, and lipids) with the dipping and spray methods. Materials and methods used in the comparison process were the application of Structural Equation Modeling (SEM) with the Partial Least Square (PLS) approach. Results: Dipping has a strong effect (f 2 ≥ 0.35; p<0.05), while spray had a moderate effect (f 2 : 0.15-0.35; p<0.05). Thus, the role of dipping as a mediator was more dominant than spray. Compared to proteins and lipids, polysaccharides had the best effectiveness (β:0.460-0.584; f 2 : 0.15-0.35; p<0.05). Conclusion: the three ingredients improved the quality of tomatoes, and the dipping method was easier to apply by farmers than the spray method, which had many obstacles in its application.
Bali Medical Journal, 2018
Background: Edible coatings have responded to demands concerning the production of biodegradable and environment-friendly packages. Incorporation of antibacterial materials into edible films provides a valuable protective agent against spoilage of meats. Fish, poultry, and red meats due to their high nutritional contents are suitable for bacterial growth and can be preserved a few days in a refrigerator. Aim: This study aimed to investigate the importance of antimicrobial edible coatings or films on meats. In this regard, the types, effects, and traits of edible films, types of antibacterial substances incorporated into films or coatings, bacterial diversity of meats and the function of antibacterial films from the past when collagen-like substances were used on sausages to future trends, including the application of nanoparticles in coatings have been discussed. Results: Applying antibacterial edible films or coatings on meats to extend the shelf life of meats and meat products.
Antimicrobial edible coating on poultry meat
The Pharma Innovation Journal, 2023
The demand for the fresh meat is increasing day by day and its shelf life is important as per as the retailers point of view. The present research focused to improve self-life of fresh chicken meat by edible coating with chitosan and turmeric powder emulsion. The present study was conducted to assess the impact of chitosan coating (1%, 1.0% and 1.5%) containing turmeric powder (0.25%, 0.50%, 0.75%, 1.0% and 1.25%) as antimicrobial and antioxidant agent on the quality parameters and shelf life of poultry meat during refrigerated storage. The result showed that the incorporation of turmeric into chitosan coating significantly increase the antioxidant capacity, especially for 1% chitosan and 1.25% turmeric powder, reported 23.62% antioxidant activity. Coated poultry meat had, significantly, the highest inhibitory effects against microbial growth (S. typhimurium). After coating meat as well as uncoated samples were stored at refrigerated storage and evaluated for physiochemical, microbiological, and organoleptic attributes at regular interval of 2 days. The poultry meat sample without coating was spoiled within 2 days. The results revealed that applied of chitosanturmeric powder coating had no significant effect on proximate composition among treatments. The lowest TPC count was reported in sample T2R5 (1% chitosan + 1.25% turmeric coating) i.e.1.15 × 10 3 cfu/g, however lowest yeast and mould was reported in sample T3R5 (1.5% chitosan + 1.25% turmeric coating) i.e. 2.83 cfu/g after 10 days refrigerated storage. Organoleptic attributes of coated samples also showed the highest overall acceptability scores for treatment T2R5. Therefore, the incorporation of turmeric powder into chitosan coating could be effectively used for improving stability and shelf life of poultry meat at refrigerated storage.
Edible Coating as an Oil Barrier or Active System
Edible coatings have long been known to protect perishable food products from deterioration by retarding dehydration, suppressing respiration, improving textural quality, helping to retain volatile flavor compounds and reducing microbial growth (Mauer et al., 2000; Yang and Paulson, 2000; Peressini et al., 2003; Han et al., 2004). Also, they can be used as a vehicle for incorporating functional ingredients, such as antioxidants, flavor, colors, antimicrobial agents and nutraceuticals (Kester and Fennema, 1989; Guilbert et al., 1997; Bifani et al. 2006). Antimicrobial edible films and coatings are used for improving the shelf life of food products without impairing consumer acceptability (Baker et al., 1994). They are not designed to totally replace traditional packaging, and might be used as a stress factor in minimally processed foods in order to prevent surface contamination while providing a gradual release of the antimicrobial. Another application of edible films or coatings is as barrier to lipid absorption by food during deep fat frying. Oil uptake in fried foods has become a health concern; high consumption of lipids has been related to obesity and other health problems such as coronary heart disease. Reducing the fat content of fried foods by application of coatings is an alternative solution to comply with both health concerns and consumer preferences. Food coatings may become a good alternative to reduce oil uptake during frying. The effectiveness of a coating is determined by its mechanical and barrier properties, which depend on its composition and microstructure, and on the characteristics of the substrate.
Edible Coating for Preservation of Perishable Foods : A Review
2016
Research Scholar, Department of Post Harvest Proces s and Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar (U.K), India. Professor, Department of Post Harvest Process and F ood Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar (U.K), India. Assistant Professor, Department of Food Technology, Jamia Hamdard University, Delhi-62, India.
Effect of edible coatings on the quality of frozen fish fillets
LWT - Food Science and Technology, 2009
The objective of this study was to determine the changes in the quality of coated trout fillets after coating with edible materials. Fillets were coated and stored at À18 C for a period lasting up to 7 months. Coating materials were applied in three different stages (first, second, and last coatings). The coated fillets were fried and analyzed for oil absorption and moisture content throughout the storage period. Sensorial attributes and the physical-biochemical changes were also measured before the frying process in each month. It was observed that it is more advantageous to use gluten as the first coating, xanthan gum as the second coating, and wheat (W) and corn (C) flours in the ratio of 1:1 or 2:1 as the last coating. In terms of the fillet quality, the following results were obtained in the analyses conducted before frying. The lowest pH found was 6.25 in zein-containing samples and 6.30 in guar-containing samples. The effects of the last coatings on pH were unimportant (P > 0.05). The lowest thiobarbituric acid levels found were 2.07 mg kg in the fillets coated with casein mixture, 2.44 mg kg in the fillets coated with xanthan gum, and 2.25 mg kg in the fillets coated with W:C flour mixture in the ratio of 2:1. The lowest total volatile basic nitrogen levels found were18.06 mg 100 g in the fillets coated with casein mixture, 18.62 mg 100 g in the fillets coated with xanthan gum, and 18.47 mg 100 g in the fillets coated with W:C flour mixture at 1:1 ratio. In the sensorial analysis, the coated samples were much more preferred than those not coated. As a result of the effects of all the materials, the coating layers on the meat surface provided more resistance against mass transfer during storage.
Development of Edible Coatings for Fresh Fruits and Vegetables: Possibilities and Limitations
The development of edible coatings to extend the shelf-life of fresh fruits and vegetables has been one of the most important goals of the post harvest industry. Thus, in the last decade, research efforts have resulted in edible coatings based on biodegradable biopolymers (proteins and polysaccharides) that at the same time allow the reutilization of some by-products of the food industry. Generally, these hydrocolloids are used as a support matrix since they show excellent film-forming ability, good mechanical properties and selective permeability to gases. However, due to their poor water vapour barrier properties, they have to be combined with lipid compounds in order to obtain composite edible coatings with the desired functional characteristics. Moreover, edible coatings for fruits and vegetables can be especially designed to incorporate and/or controlled release antioxidants, vitamins, nutraceuticals, prebiotics and antimicrobial agents. This work reviews the composition and main properties of formulations and commercial applications available at present, as well as their main effects on the quality and shelf-life of fruit and vegetables during storage.