Application of edible coatings on meats, poultry and seafoods: A review

被引：1
|
作者：
Gennadios, A
Hanna, MA
Kurth, LB
机构：
[1] UNIV NEBRASKA, IND AGR PROD CTR, LINCOLN, NE 68583 USA
[2] CSIRO, DIV FOOD SCI & TECHNOL, BRISBANE LAB, CANNON HILL, QLD 4170, AUSTRALIA
来源：
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1997年 / 30卷 / 04期
关键词：
edible coatings; meat preservation; lipid coatings; polysaccharide coatings; protein coatings;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Edible coatings can improve the quality of fresh, frozen, and processed meat, poultry, and seafood products by retarding moisture loss, reducing lipid oxidation and discoloration, enhancing product appearance in retail packages by eliminating dripping, sealing in volatile flavors, functioning as carriers of food additives such as antimicrobial and antioxidant agents, and reducing oil uptake by battered and breaded products during frying. This paper reviews the application of various types of lipid-, polysaccharide-, and protein-based edible coatings, as well as multicomponent edible coating systems, on meats poultry, and seafoods.
引用
收藏
页码：337 / 350
页数：14
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