Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty

Kang, Hyojeung; Jo, Cheorun; Kwon, Joong‐Ho; Kim, J.H.; Chung, Hae-Kyung; Byun, Myung Woo

doi:10.1016/j.foodcont.2005.11.010

Cited by 85 publications

(31 citation statements)

References 19 publications

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“…Group more efficiently inhibited the growth of mesophilic and psychrophilic bacteria than did the group 2 and group 3 treatments. A few antimicrobial agents and antioxidant have been incorporated into edible coatings to suppress quality changes during storage (Kang et al, 2007;Fan et al, 2008;Chidanandaiah et al, 2009). The research results regarding to edible coatings are presented in table 3.…”

Section: Fan Et Al 2009mentioning

confidence: 99%

Use of Natural Preservatives in Seafood: Plant Extracts, Edible Film and Coating

Erkan

Doğruyol

Günlü³

et al. 2015

J Food Health Sci

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Abstract:In recent years, the demand and consumption of minimally processed food and additive-free commodities which present few changes at sensory quality have increased. In this regard, natural antioxidants and antibacterial agents obtained from plants were preferred. Also the coating film obtained from natural polysaccharides, lipids and protein to protect the quality of food products was successful. This tendency has also led to research on developing new biodegradable packaging materials from natural polymers in order to achieve a partial alternative to plastic packaging. These applications act as oxygen and water barriers, thereby slowing oxidation reactions and retaining moisture, thus enhancing quality and extending product shelf life. In this paper, the use of natural preservatives and natural/edible film coating applications in seafood products preservation were reviewed.

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Section: Fan Et Al 2009mentioning

confidence: 99%

Use of Natural Preservatives in Seafood: Plant Extracts, Edible Film and Coating

Erkan

Doğruyol

Günlü³

et al. 2015

J Food Health Sci

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“…Naturally sourced materials such as starch are an alternative for use as films or coverings for fruits (Pan, Chen, & Lai, 2013) and vegetables (Das, Dutta, & Mahanta, 2013). For meat products, several different biodegradable materials have been proposed as coatings including polysaccharides such as chitosan (Kanatt, Rao, Chawla, & Sharma, 2013), cellulose (Luchansky & Call, 2004), carrageenans (Martins et al, 2012), alginate (Juck, Neetoo, & Chen, 2010), pectins (Kang et al, 2007) and their various formulations (Bierhalz, Da Silva, & Kieckbusch, 2012) as well as proteins including gelatin, corn proteins and collagen (Lungu & Johnson, 2005). One potential source of food packaging and coatings that has been less studied is film from starches.…”

Section: Introductionmentioning

confidence: 99%

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Zamudio‐Flores

Ochoa-Reyes

Ornelas-Paz

et al. 2015

CyTA - Journal of Food

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-Félix (2015) Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains, CyTA -Journal of Food, 13:3, 456-463, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 In this study, two types of oxidized banana starch films (betalains and no betalains) were prepared and used as covering for sausages, then were refrigerated for 20 days at 4°C and 5% relative humidity (RH). The sausages covered were analyzed (covered with films without betalains = F1 and covered with films with betalains = F2) and they were compared with a control (without covering). The sausages were evaluated every 5 days by physicochemical analysis of color, size, weight loss, pH and quantification of betalains in the films. Textural analysis was performed on the sausages. The results indicated that films did not significantly alter the color or moisture loss during storage (P > 0.05), while the F2 films maintained the amount of thiobarbituric acid reactive substances in the sausages during storage (P < 0.05). Sausages covered with both types of film maintained their texture characteristics for longer compared to the control.Keywords: color evaluation; betalains content; texture profile analysis; sausages En el presente estudio se elaboraron dos tipos de películas de almidón oxidado de plátano (con y sin betalaínas) y se utilizaron como cubiertas en salchichas, las cuales se almacenaron por 20 días en condiciones de refrigeración (4°C y 5% HR). Se analizaron tres lotes de salchichas (sin cubierta = control; cubiertas con películas sin betalaínas = F1; cubiertas con películas con betalaínas = F2). Las salchichas se evaluaron cada cinco días mediante análisis fisicoquímicos de color, tamaño, pérdida de peso, pH y cuantificación del nivel de betalaínas en las películas. Se realizó un análisis de textura de las salchichas. Los resultados indicaron que las películas no alteraron significativamente el color o la pérdida de humedad durante el almacenamiento (P > 0,05), mientras que las películas F2 mantuvieron la cantidad de substancias reactivas de ácido tiobarbitúrico (TBARS) en las salchichas durante el almacenamiento (P < 0,05). Las salchichas cubiertas con ambos tipo de películas conservaron sus atributos de textura por mayor tiempo en comparación con las salchichas control. Palabras

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“…The pectin based edible coating incorporated with oregano essential oil was found to be effective in reducing the fungal decay and also resulted in the increased antioxidant activity of tomatoes [14] . The effect of the pectin coating containing green tea extracts was studied on the quality of irradiated pork patty [15] .…”

mentioning

confidence: 99%

Study on Effect of Pectin Based Edible Coating on the Shelf Life of Sapota Fruits

Menezes¹,

Athmaselvi²

2016

Biosci., Biotech. Res. Asia

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Edible coating is defined as the thin layer of edible components formed on the surface of food materials. It has the similar effects of modified atmospheric packaging which alters the atmosphere surrounding the food products. It is used as a post-harvest technique to retain and improve the quality of the food products such as fruits and vegetables. In the present work the edible coating was prepared using the polysaccharide pectin (3%), glycerol (2.5%), polyvinyl alcohol (1.25%) and citric acid (1%) and the sapota fruits were coated using the dipping method. The both control and coated fruits were stored at room temperature (30±3 º C). The physico-chemical parameters were measured in the regular interval of time i.e., 1, 3, 5, 7 and 11 th day of the storage. The pectin coated sapota fruits showed reduced rate of change in weight loss, acidity, TSS, pH, colour, ascorbic acid and the firmness when compared to that of control fruits. The shelf life of coated sapota fruits were extended upto 11 days where as the control fruits were in the edible state upto 6 th day at room temperature storage.

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Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty

Cited by 85 publications

References 19 publications

Use of Natural Preservatives in Seafood: Plant Extracts, Edible Film and Coating

Use of Natural Preservatives in Seafood: Plant Extracts, Edible Film and Coating

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Study on Effect of Pectin Based Edible Coating on the Shelf Life of Sapota Fruits

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