FLEISCHWIRTSCHAFT international 6/2018

...............................................
24
Fleischwirtschaft international 6_2018
Casings
Edible coatings show their potential
Advantages
Tab. 2: Effects of coatings on the treated products
Processing quality Sensory quality Storage quality
Removes the monotony of food products
Improves the colour
and appearance
Improvement of physicochemical
and microbiological
quality
Makes them more attractive in appearance
and prevent surface discoloration
Crispiness
Carrier for various antimicrobial
and antioxidant substances
Adds to better taste Flavor Enhances the shelf life
Efficient barriers to moisture, oxygen Juiciness
Reducing oil uptake
Enhances texture
Provides processors with added value
product at low cost
Nutritive value and
pleasure of eating
Maintain structural integrity
Improved consumer appeal
Delaying moisture transport
Source: SINGH FLEISCHWIRTSCHAFTinternational 6_2018
than the control. KRISTAM et al.
(2016)proved that the sodium alginate
enriched green tea extract (1%)
coated chicken nuggets had asignificant
effect in reducing the fat oxidation,
higher shelf-life and sensory
scores at refrigerated (4 ±1°C) and
frozen (−18 ±1°C) storage at regular
periodic intervals. OLAIMAT and
HOLLEY (2016)studied the incorporation
of 25–50 µl/g allyl isothiocyanate
directly or 100–250 mg/g
oriental mustard extract in 0.5% (w/
v) κ-carrageenan 2% (w/v) chitosanbased
coatings prepared using 1.5%
malic or acetic acid. The research
showed that the coating had the
ability to control L. monocytogenes
viability and delayed the growth of
potential spoilage bacteria on refrigerated,
vacuum-packed cured roast
chicken. CARDOSO et al. (2016)
observed the efficiency of chitosan
gelatine-based coating on beef steaks
during retail display and found that
coated samples effectively decreased
the weight loss, lipid oxidation and
discoloration of coated steaks. ABAS
(2016)evaluated the effect of added
levels of agum arabic (Acacia senegal)powder
coating and sun drying
period on the physical, chemical,
microbial and organoleptic properties
of dry camel meat and concluded
that a10% level of gum arabic is a
potent natural antibacterial and
antioxidants in an edible coating for
improving the appearance and was
increasing the shelf-life of sun dried
camel meat. KHARE et al. (2016a)
determined the efficacy of an edible
coating of carrageenan and cinnamon
oil to enhance the shelf-life of
chicken meat stored under refrigeration
conditions and concluded that
the carrageenan and cinnamon
edible coating was found to be a
good alternative to enhance the
shelf-life of chicken meat under
refrigeration conditions with the
dipping method of the application.
In another study,KHARE et al.
(2016b) evaluated the shelf-life of
chitosan and cinnamon oil coated
chicken meat nuggets under aerobically
packaged condition at refrigerated
temperature and reported that
coated sample had abetter storage
stability as indicated by lower lipid
oxidation than other treatments and
the control. OZVURAL et al. (2016)
studied the effect of chitosan enriched
green tea extract coating on
hamburger patties and showed a
attenuation effect against lipid
oxidation. LEKJING (2016)investigated
the effect of chitosan coatings,
with and without clove oil, on quality
and shelf-life of cooked pork
sausages stored at arefrigerated
temperature (4 ±2°C). The authors
found that the total viable count, the
psychrotrophic bacteria count, the L*
value, peroxide value and the thiobarbituric
acid reactive substances
increased, while the a*value, the b*
value, the pH and the sensory scores
decreased with storage time.
Advantages
Edible coatings have many advantages
(Tab. 2), but only when the
coated produces are stored at
proper temperatures. They can act
as moisture and gas barriers, preserve
the color,control microbial
growth, texture and moisture of the
product, and effectively extend the
shelf life of the product. These
coatings have their disadvantages,
too. Butthese can be avoided by
adding food grade additives to
change their composition and
improve properties of coatings.
Regulatory status
To maintain edibility,all the edible
coating components, as well as any
functional ingredients in the coating
solution, should be food-grade,
nontoxic materials, and all process
followed should meet the high
standards of hygiene and safety
(GUILBERT and GONTARD,1995;
GUILBERT et al., 1996; HAN,2002;
NUSSINOVITCH,2003). Any compound
should be generally recognized
as safe (GRAS) or regulated
as food additive, and used within
specified limitations (FDA, 2012).
According to the European Directive
(ED, 1995 and ED, 1998) and
USA regulations (FDA, 2012), they
can be classified as food additives,
food ingredients, food products,
food contact substances and food
packaging materials. They should
observe all regulations required for
food ingredients (GUILBERT and
GONTARD,1995). The foremost
internationally recognized regulations
concerning food additives are
the European Union standards,
Food and Drug Act(FDA), and the
Codex Alimentarius Commission
(CAC), which constitutes the
FAO/WHO joint regulatory body
(RAJU and BAWA,2006). Each
country has its own regulations
defining alist of approved additives
(ED, 1995 and USDA, 2006).
Many edible coatings are made
with ingredients that could cause
potential allergic reactions. Within
these allergens list, milk, egg, fish,
soybeans, peanuts, nuts and wheat
are the most important. Anumber
of edible coatings are formed from
milk protein (whey,casein),
peanut, and wheat (gluten) and soy
protein. Therefore, the presence of
acoating with aknown allergen
and ingredients with afunctional
effect should be mentioned on the
label (FRANSSEN and KROCHTA,
2003).
Future trends
Nowadays, agreat discussion exists
about the functional applications of
edible materials on food products.
Different biopolymers such as
polysaccharides, proteins and their
composite are applied to form
edible coatings. These coatings may
be acarrier of antimicrobial, antioxidants,
nutraceuticals and flavoring
agents or other additives to improve
the thermal and mechanical integrity,handling,
and quality
(TAVASSOLI-KAFRANI et al., 2016).
Scientists are focused on finding
the correlation between foods and
coating formulation. Newformulations,
coating technology,industrial
equipment and development of
stable products are the important
aspect with the purpose of providing
more realistic information
about edible coatings. Newadvancements
have to be welcomed
for improving the functionality and
performance of edible coatings to
maintain the shelf-life, sensory
attributes and naturalness of muscle
foods.
References
Literature references can be requested
from the corresponding author or the
editorial office, respectively.
Tarun Pal Singh
is working as ascientist at the National Yak
Research Centre in Dirang, Arunachal
Pradesh.
Authors’ address
Dr.Tarun Pal Singh (tarunsingh835
@gmail.com), ICAR-National Research
Centre on Yak, Dirang-790101, Arunachal
Pradesh, India.