Application of edible coating for improving meat quality: A review
نویسندگان
چکیده
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 sea foods.
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