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Moisture loss and lipid oxidation for precooked ground-beef patties packaged in edible starch-alginate-based composite films
- Wu, Y., Weller, C.L., Hamouz, F., Cuppett, S., Schnepf, M.
- Journal of food science 2001 v.66 no.3 pp. 486-493
- water content, ground beef, lipid peroxidation, food packaging, packaging materials, starch, alginates, stearic acid, tocopherols, coatings, volatile compounds
- Edible films of starch-alginate (SA), starch-alginate-stearic acid (SAS), SA-tocopherol, SAS-tocopherol, tocopherol-coated SA film, and tocopherol-coated SAS film were evaluated for their effectiveness in maintaining quality of precooked beef patties stored at 4 degrees C. Patty weight loss, moisture loss, 2-thiobarbituric acid-reactive substances value, the formation of hexanal, pentane, and total volatiles of samples differed with film composition. SAS-based films were more effective (P < 0.05) in controlling moisture loss than lipid oxidation. Tocopherol-treated films were more effective (P < 0.05) in inhibiting lipid oxidation than were nontocopherol films. Most of the tested edible films were not as effective as polyester vacuum bags in retarding moisture loss and lipid oxidation.