Coating Sub-Scalded Broiler Parts in Order to Afford Protection against Dehydration and Skin Darkening in Fresh Storage

Woodmansee, C. W.; Abbott, O. J.

doi:10.3382/ps.0371367

Cited by 7 publications

(4 citation statements)

References 6 publications

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“…5 stands for 50% acetylation) while the second number is the iodine number. After storage at 4°C for 10 d, Myvacet-coated broiler legs had a weight loss due to dehydration of 4.2 to 6.3% as opposed to a weight loss of 15.1 to 30.2% for uncoated control broiler legs (35). Furthermore, coated broiler legs exhibited less skin darkening during storage than uncoated control samples (35).…”

Section: Glycerides and Acetylated Glyceridesmentioning

confidence: 93%

“…After storage at 4°C for 10 d, Myvacet-coated broiler legs had a weight loss due to dehydration of 4.2 to 6.3% as opposed to a weight loss of 15.1 to 30.2% for uncoated control broiler legs (35). Furthermore, coated broiler legs exhibited less skin darkening during storage than uncoated control samples (35). Saturated acetylated glyceride coatings in which the antibiotic chlortetracycline had been incorporated increased the time elapsing before microbial populations caused off-odors in fresh beef steaks stored at 5°C (36).…”

Section: Glycerides and Acetylated Glyceridesmentioning

confidence: 99%

“…30 (1997) No. 4 highly saturated acetylated monoglycerides to crack and flake during refrigerated or frozen storage (35,45); to pick-up foreign flavors (38); and to exhibit acidic or bitter aftertaste attributed to acetylated monoglycerides (30). Also, unsaturated glycerides and acetylated glycerides included in coating formulations may be susceptible to oxidation.…”

Section: Glycerides and Acetylated Glyceridesmentioning

confidence: 99%

See 2 more Smart Citations

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

Gennadios

Hanna

Kurth

1997

LWT - Food Science and Technology

412

204

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Section: Glycerides and Acetylated Glyceridesmentioning

confidence: 93%

Section: Glycerides and Acetylated Glyceridesmentioning

confidence: 99%

Section: Glycerides and Acetylated Glyceridesmentioning

confidence: 99%

See 1 more Smart Citation

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

Gennadios

Hanna

Kurth

1997

LWT - Food Science and Technology

412

204

View full text Add to dashboard Cite

“…The moisture loss of pork led to the decreased brightness. Without the coating protection, the control sample was liable to lose moisture and further decreased in brightness [ 13 ]. During storage, the moisture inside the pork seeps out, and the gelatin coating possesses a certain water vapor transmission, thus moisture gradually dissipates as it seeps out.…”

Section: Resultsmentioning

confidence: 99%

Application of Gelatin Composite Coating in Pork Quality Preservation during Storage and Mechanism of Gelatin Composite Coating on Pork Flavor

Tang

Mustapha

et al. 2021

Gels

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Gelatin coating is an effective way to prolong the shelf life of meat products. Aiming at solving the problem of flavor deterioration during the storage of pork at room temperature, pork coating technology was developed to preserve the pork at 25 °C, and the comprehensive sensory analysis of vision, touch, smell, and taste was used to study the effect of coating on preservation of pork flavor. Herein, uncoated (control) and coated pork samples (including gelatin coating and gelatin coating incorporated with ginger essential oil) were analyzed to investigate the integrity of pork periodically during storage at 25 °C for weight loss, color, texture (springiness, chewiness, cohesiveness, gumminess, and hardness), microstructure, odor (electronic nose), taste (electronic tongue), volatile flavor substance, and taste ingredients. The results suggested that ginger essential oil (GEO) gelatin coating and gelatin coating can effectively inhibit the loss of water dispersion and slow down the oxidation reaction, coating treatments could significantly (p < 0.05) retarded the weight loss of pork slices, with values of 20.19%, 15.95%, 13.12% for uncoated, gelatin coated, and GEO-gelatin coated samples during 24 h of storage, respectively. Compared with control group, the color, texture, smell, and taste evaluations demonstrated that coating treatments had improved sensory and texture attributes during the storage period. Furthermore, the comprehensive results from the physical property assays (especially the texture), morphological assay and volatile odor assays showed that the GEO-fish gelatin composite coating had better preservation effect on pork flavor than the fish gelatin coating. The study suggests that the gelatin composite coating could be developed as a prospective active packaging to preserve pork meat at room temperature.

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Whey Protein and Acetylated Monoglyceride Edible Coatings: Effect on the Rancidity Process of Walnuts

Maté

Krochta

1997

J. Agric. Food Chem.

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Whey protein isolate (WPI)-based coatings and distilled acetylated monoglyceride (AMG)-based coatings were evaluated for their ability to delay the oxidative rancidity of walnut pieces. Tocopherol (Toco) and ascorbyl palmitate (AP) were added to improve the performance of the coatings. Results indicate that, despite the low oxygen permeability and good continuity of the WPI coatings, there was no significant delay in the oxidative rancidity of walnuts. Shrinking of the WPI coating during drying, resulting in the pressing of some oil out of the walnut tissue, is likely the cause of the lack of effect of the WPI coatings. All AMG coatings resulted in increased shelf life of walnut pieces. After 70 days, the delay in the rancidity was as long as in the case of walnuts treated with butylated hydroxytoluene. Addition of Toco and AP in the AMG coatings had a positive effect in delaying the rancidity. Keywords: Whey protein; acetylated monoglycerides; coatings; walnuts; rancidity

show abstract

Coating Sub-Scalded Broiler Parts in Order to Afford Protection against Dehydration and Skin Darkening in Fresh Storage

Cited by 7 publications

References 6 publications

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

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

Application of Gelatin Composite Coating in Pork Quality Preservation during Storage and Mechanism of Gelatin Composite Coating on Pork Flavor

Whey Protein and Acetylated Monoglyceride Edible Coatings: Effect on the Rancidity Process of Walnuts

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