Application of Edible Coatings on Meats, Poultry and Seafoods: A Review

Gennadios, Aristippos; Hanna, Milford A.; Kurth, Lyndon B.

doi:10.1006/fstl.1996.0202

Cited by 412 publications

(238 citation statements)

References 73 publications

(75 reference statements)

Supporting

Mentioning

204

Contrasting

Unclassified

Order By: Relevance

“…Antimicrobial packaging is a promising area since it might inhibit or suppress the growth of pathogenic or spoilage microorganism on food surface by using minimum amounts of antimicrobials (Appendini & Hotchkiss, 2002;Gennadios, Hanna, & Kurth, 1997;Han, 2000;Ouattara, Simard, Piette, B egin, & Holley, 2000;Quintavalla & Vicini, 2002). The incorporation of chemical compounds into plastic films is a simple and effective method to develop antimicrobial packaging.…”

Section: Introductionmentioning

confidence: 99%

Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

2016

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

2016

View full text Add to dashboard Cite

“…These coatings can help maintain and improve the quality of fresh, frozen and processed muscle foods by reducing moisture loss, lipid oxidation and color deterioration, act as carriers for antimicrobial and antioxidant food additives (Gennadios et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Gelatin Coating on Quality Attributes of Sausage during Refrigerated Storage

Shon¹,

Eo²,

Choi³

2011

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

Gelatin-based edible coating was used to reduce the oxidative degradation of low-fat sausages (LFSs) stored at 4 o C for 8 wk under vacuum packaging. The gelatin coating reduced thiobarbituric acid-reactive substances and peroxide value by 21.5 and 26.5%, respectively, compared with the controls. The moisture barrier effect was significantly better for the gelatin coating compared to the control. The gelatin coating reduced moisture loss in sausages by 32.6% over the control. However, the gelatin coating of sausages did not inhibit the growth of either the total plate counts or L. monocytogenes. Data show that gelatin can effectively be used as a natural antioxidative and moisture barrier coating to extend the quality and shelf life of sausages.

show abstract

“…Figure 5 shows the three main categories of biobased polymers To satisfy the demand of customers for safe and high quality food while shrinking waste disposal problems, biobased polymers are being explored as better alternative to conventional food packaging plastics. Biobased polymers such as polysaccharides, proteins, lipids, PLA and PHA have gained significant attention for the development of environmentallyfriendly food packaging materials to surrogate their nonbiodegradable polymer counterparts (Guilbert et al 1996;Gennadios et al 1997;Krochta and De Mulder-Johnston, 1997;Cuq et al 1998;Rhim and Ng 2007). They have secured increasing focus owing to their numerous inherent advantages such as renewability, sustainability, biocompatibility, biodegradability, compostibility, processability and less energy dependence during processing (Grenha et al 2010;Rasal et al 2010;ValderramaSolano and Rojas de Gante 2014).…”

Section: Biobased Food Packaging Materialsmentioning

confidence: 99%

Development of expert system for biobased polymer material selection: food packaging application

Sanyang

Sapuan

2015

J Food Sci Technol

View full text Add to dashboard Cite

Biobased food packaging materials are gaining more attention owing to their intrinsic biodegradable nature and renewability. Selection of suitable biobased polymers for food packaging applications could be a tedious task with potential mistakes in choosing the best materials. In this paper, an expert system was developed using Exsys Corvid software to select suitable biobased polymer materials for packaging fruits, dry food and dairy products. If -Then rule based system was utilized to accomplish the material selection process whereas a score system was formulated to facilitate the ranking of selected materials. The expert system selected materials that satisfied all constraints and selection results were presented in suitability sequence depending on their scores. The expert system selected polylactic acid (PLA) as the most suitable material.

show abstract

Application of Edible Coatings on Meats, Poultry and Seafoods: A Review

Cited by 412 publications

References 73 publications

Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

Gelatin Coating on Quality Attributes of Sausage during Refrigerated Storage

Development of expert system for biobased polymer material selection: food packaging application

Contact Info

Product

Resources

About