Moisture Loss and Lipid Oxidation for Precooked Beef Patties Stored in Edible Coatings and Films

Yong, Wu; Rhim, Jong‐Whan; Weller, Curtis L.; Hamouz, Fayrene L.; Cuppett, Susan L.; Schnepf, Marilynn

doi:10.1111/j.1365-2621.2000.tb15997.x

Cited by 81 publications

(58 citation statements)

References 31 publications

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“…The SPI-coated samples had the less amount of moisture loss. A previous report indicated that soy protein coating effectively reduced the moisture loss in precooked beef patties [Wu et al, 2000]. Mixing of CMC with the SPI in the coating mixture resulted in significant improvement of the PML value by 20.5, 17.4 and 12.8% for apple, potato and carrot, respectively (Fig.…”

Section: Resultsmentioning

confidence: 74%

Effect of Edible Coatings Containing Soy Protein Isolate (SPI) on the Browning and Moisture Content of Cut Fruit and Vegetables

Shon¹,

Choi²

2011

Journal of Applied Biological Chemistry

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Effectiveness of edible coatings containing soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage (4 o C) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as determined by Commission Internationale De I'Eclairage (CIE) lightness (L*), redness (a*), and yellowness (b*) color scale, was significantly reduced (p <0.05) by SPI coating treatments over a storage time of 120 min. Loss of lightness was reduced by SPI coatings with and without CMC. These respectively showed 4.03 and 3.71% change of L* value compared to 8.56% for control. Browning of the control in cut potatoes was significantly increased by 106.6% in contrast to 34.3 and 35.2% for SPI coatings with and without CMC, respectively. The b* values also reflected effectiveness of SPI. Moisture barrier effect was significantly better for the treatments, compared to the control. SPI coatings reduced moisture loss in apples and potatoes, respectively, by 21.3 and 29.6% over the control. Cut onions did not show any treatment effect both in terms of browning and moisture loss. SPI coatings prove to be good moisture barrier and antioxidative property.

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Section: Resultsmentioning

confidence: 74%

Effect of Edible Coatings Containing Soy Protein Isolate (SPI) on the Browning and Moisture Content of Cut Fruit and Vegetables

Shon¹,

Choi²

2011

Journal of Applied Biological Chemistry

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“…However, coated patties maintained initial moisture contents under each storage period. Wu et al (2000) reported no signiWcant diVerences in moisture loss between gluten, soy protein and chitosan wrapped patties and unpackaged patties after 3 days of refrigeration. Similarly, Dong, Cheng, Tan, Zheng, and Jiang (2004) reported chitosan coating of peeled litchi fruit retarded weight loss.…”

Section: Moisture Contentmentioning

confidence: 93%

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

Kang

Kwon

et al. 2007

Food Control

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“…Eyas (2001) indicated that the diminished juiciness might be due to the loss of moisture from the products during storage as low-density polyethylene packages were permeable to moisture. The gradual decrease in textural scores might be due to release of moisture (Wu et al 2000) and depletion of fat during storage (Biswas 2002). Jay (1996) reported that it might be due to the breakdown of muscle fibre protein by bacterial action resulting in decreased water binding capacity.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effect of jackfruit supplement and ageing on the Physico-chemical, texture and sensory characteristics of Chevon patties

Verma

Singh

Pathak

2014

Journal of Applied Animal Research

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The study was conducted to evaluate the suitability of using immature jackfruit and chevon meat in emulsion-based products preparation and to assess their quality during refrigerated storage. Chevon meat patties (treatments T2, T3 and T4) were prepared in which chevon meat was substituted with 10%, 20% and 30% immature jackfruit and compared with patties from chevon meat (control T1). The addition of jackfruit in chevon meat patties overall significantly (P < 0.05) influenced proximate analysis, physico-chemical characteristics, textural profile, microbiological profile and sensory scores of the products. Results also showed significant (P < 0.05) effect of jackfruits on storage qualities of the chevon meat patties under refrigerated storage (4°C ± 1°C) for about nine days. The patties remained stable with minor changes in physicochemical, microbiological and sensory quality during refrigerated storage for nine days. Hence chevon meat and immature jackfruit effectively be utilized in developing patties.

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Moisture Loss and Lipid Oxidation for Precooked Beef Patties Stored in Edible Coatings and Films

Cited by 81 publications

References 31 publications

Effect of Edible Coatings Containing Soy Protein Isolate (SPI) on the Browning and Moisture Content of Cut Fruit and Vegetables

Effect of Edible Coatings Containing Soy Protein Isolate (SPI) on the Browning and Moisture Content of Cut Fruit and Vegetables

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

Effect of jackfruit supplement and ageing on the Physico-chemical, texture and sensory characteristics of Chevon patties

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