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

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Abstract
Edible/biodegradable wheat gluten (WG), soy protein (SP), carrageenan (CA) and chitosan (CH) films and coatings were used on precooked beef patties. After 3 d of refrigerated storage, no difference was found in moisture loss between WG, SP, and CH film‐wrapped patties and unpackaged patties (control‐A). All coatings were as effective as polyvinyl chloride film (control‐B) in reducing moisture loss. CA film decreased moisture loss but not as effective as control‐B. WG, SP, and CA coatings and CA film reduced thiobarbituric acid‐reactive substances and hexanal values compared to control‐A. WG‐coated patties had lower hexanal values than control‐B samples. WG, SP, and CH films were not effective in controlling lipid oxidation.