Use of Edible Films and Tocopherols in the Control of Warmed Over Flavor

Application of Edible Coatings on Meats, Poultry and Seafoods: A Review

“…Thiobarbituric acid values and sensory scores showed that pork chops developed less lipid oxidation after refrigerated storage for 6 and 9 d when the natural antioxidant tocopherol was incorporated into the alginate-starch coatings. However, the trained sensory panel detected an off-flavor in pork chops treated with tocopherol-containing alginate-starch coatings (73). In this study by Hargens-Madsen (73) pork chops gained almost 20% of their original weight from alginatestarch coatings (with or without tocopherol).…”

“…As mentioned, corn zein has been used in commercial coating formulations for shelled nuts, candy, and pharmaceutical tablets. Use of corn zein as an edible coating or packaging film for cooked meat and poultry has recently been suggested (73,164). Corn zein coatings on precooked pork chops did not reduce moisture loss but decreased lipid oxidation (significantly lower thiobarbitouric acid values) after storage at 4°C for 6 and 9 d (73).…”

“…Use of corn zein as an edible coating or packaging film for cooked meat and poultry has recently been suggested (73,164). Corn zein coatings on precooked pork chops did not reduce moisture loss but decreased lipid oxidation (significantly lower thiobarbitouric acid values) after storage at 4°C for 6 and 9 d (73). No further significant reduction of thiobarbituric acid values in pork chops was noticed when tocopherol was incorporated into the coatings.…”

Effect of Natural Antioxidants on Quality Characteristics of Enrobed Chevon Meat Ball under Chilled or Refrigeration (4±1°C) Storage Conditions

“…These improvements are brought about by the coating ingredients which act as sealants and also prevent high oil uptake during frying of the product (Cunningham, 1989). Coatings of starch-alginate, starch-alginate-tocopherol and starch-alginaterosemary reduced warmed-over flavor (WOF) in precooked, refrigerated pork chops and beef patties (Hergens-Madsen et al, 1995). The fried meat products are more prone to oxidative changes during refrigeration storage.…”

Polysaccharides as Carriers and Protectors of Additives and Bioactive Compounds in Foods

“…In such sense, rosemary oleoresin, an extract of spice with antioxidant activity, has been added into starch-alginate coatings to inhibit the lipid oxidation and warmed-over flavor (WOF) development in precooked pork chops [48] and beef patties [49]. In the same way, tocopherols have been incorporated into starch-alginate coatings to retard the formation of WOF in precooked pork chops [50]. Wu et al [51] studied the effect of starch-alginate (SA), SA-stearic acid (SAS), SA-tocopherol (SAT), SAStocopherol (SAST), SAT-coated (SATC), and SAST-coated (SASTC) films on moisture loss and lipid oxidation in precooked ground-beef patties.…”