........................ .............................................. 20 Fleischwirtschaft <strong>international</strong> 6_<strong>2018</strong> Casings Edible coatings show their potential Source:SINGH <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 6_<strong>2018</strong> Fig. 2: Flow diagram showing the preparation of edible coated meat product Dipping It involves submerging the product into avat containing the coating solution. After dipping the product and draining away the excess coating, it is dried either at room temperature or with the aid of adryer (SKURTYS et al., 2010). It is an advantageous method due to its simplicity, economic, and good uniformity on complex and uneven meat surfaces. The properties such as density, viscosity and surface tension, as well as product withdrawal speed from the coating solution are important to estimate the coating thickness (SKURTYS et al., 2010;CISNEROS- ZEVALLOS and KROCHTA,2003). Generally the meat items were dipped into the coating solutions between 5and 30 s(AYRANCI,1997). However,the dipping method has obvious disadvantages, e.g. it leads to coating-solution dilution, usually thick layer,and build-up of trash, dirt or residuals and often results in microorganism growth in the dipping tank (ANDRADE et al., 2012). Spraying This is another widely used way for applying coatings. It is generally used when the coating forming solution is not very viscous. Indeed, ahighly viscous solution cannot be very easily sprayed (DHANAPAL et al., 2012). It can only be sprayed at high pressure (60–80 psi) (DHANA- PAL et al., 2012). This technique offers an uniform coating, thickness control, and the possibility of successive applications which does not contaminate the coating solution (ANDRADE et al., 2012). Brushing or spreading In this method, the coating solution is spread uniformly on the product with the help of abrush.This method is better than dipping methods in terms of reducing the moisture loss and economy (AYRANCI, 1997) and was used by GONZÁLEZ- FORTE et al. (2014)tocoat dog biscuits with two different coatings. The spraying and brushing methods can apply specific coating to one side of aproduct with athin layer.Itcan be applied continuously and it allows for secondary coatings. Foam application is another method for emulsion coatings, where afoaming agent is added to the coating solution or foam is created by compressed air.The foam will break by the following extensive tumbling action, and therefore an uniform distribution of the coating solution will be over the surface of the product (THA- RANATHAN,2003; USTUNOL,2009). Function and application Edible coating enhances the quality of food products by protecting them from physical, chemical and biological changes, which results in an extended shelf-life and improved quality (SALGADO et al., 2015). Barrier properties They should act as barriers against gas (O2 or CO2)ormoisture, temperature, aroma, oils and solutes. They also provide structural protection to prevent mechanical damage during retail display,handling and transportation (SALGADO et al., 2015;QUINTAVALLA and VICINI, 2002). In general, hydrophilic substance like polysaccharide and protein has ahighpermeability to polar substances, such as moisture, and low permeability to non-polar substances, such as O2 and CO2 (ORTIZ et al., 2014;NUSSI- NOVITCH,2009) because of their tightly packed and ordered hydrogen-bonded network structure (ATARÉS et al., 2011;BONILLA et al., 2012). It usually provides better mechanical properties (ARVANITOY- ANNIS,2010). On the contrary, hydrophobic substances such as lipids or some insoluble proteins are better moisture barriers. For example: protein coatings appear to have lower oxygen permeability than cellulose-based coatings (ORTIZ et al., 2014). The extent of the barrier properties is influenced by the chemical properties of the material such as molecular weight, structure, hydrophobicity,and polarity (TAVASSOLI-KAFRANI et al., 2016). Coating acts as abarrier that separates and protects the product from exposure to the environment. However,abarrier property varies with environmental factor,such as temperature, relative humidity and the stress of handling the product by consumers (KROCHTA et al., 1994). Carrier properties The transport and release of various additives is one of the most important aspects within the features of edible coatings (FALGUERA et al., 2011). During the raw ingredients blending process, active compounds can be added into coating solutions that could enhance the visual and tactile features of food. They carry active substances such as natural colors, flavors, pigments, vitamins, enzymes, nutraceuticals, texture modifiers, antioxidants and antimicrobial agents (SALGADO et al., 2015). They protect food against oxidation, microbial growth and other chemical reactions (HAN and SCANLON,2014). The most important point is that the location of a coating may influence the migration of active compounds (Fig. 3). However,the carrier properties depend upon the physico-chemical properties of meat (pH, water activity,acidity) and compounds (molecular weight, structure, hy- Source: SINGH <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 6_<strong>2018</strong> Fig. 3: The migration of additives and active compounds from the edible coating material (adopted from SALGADO et al.,2015).
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