Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review.

Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets

https://www.qim-eurofish.com/FILE_DIR/02-05-2011_15-52-46_35_Y_%20Song%20et%20al_%20Effect%20of%20sodium%20aliginate%20based%20Food%20Control%2022(2011)608-615.pdf

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

Edible films and coatings in seafood preservation: A review.

Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout

The objective of this study was to determine the changes in the quality of coated trout fillets after coating with edible materials. Fillets were coated and stored at −18 °C for a period lasting up to 7 months. Coating materials were applied in three different stages (first, second, and last coatings). The coated fillets were fried and analyzed for oil absorption and moisture content throughout the storage period. Sensorial attributes and the physical–biochemical changes were also measured before the frying process in each month. It was observed that it is more advantageous to use gluten as the first coating, xanthan gum as the second coating, and wheat (W) and corn (C) flours in the ratio of 1:1 or 2:1 as the last coating. In terms of the fillet quality, the following results were obtained in the analyses conducted before frying. The lowest pH found was 6.25 in zein-containing samples and 6.30 in guar-containing samples. The effects of the last coatings on pH were unimportant (P > 0.05). The lowest thiobarbituric acid levels found were 2.07 mg kg in the fillets coated with casein mixture, 2.44 mg kg in the fillets coated with xanthan gum, and 2.25 mg kg in the fillets coated with W:C flour mixture in the ratio of 2:1. The lowest total volatile basic nitrogen levels found were18.06 mg 100 g in the fillets coated with casein mixture, 18.62 mg 100 g in the fillets coated with xanthan gum, and 18.47 mg 100 g in the fillets coated with W:C flour mixture at 1:1 ratio. In the sensorial analysis, the coated samples were much more preferred than those not coated. As a result of the effects of all the materials, the coating layers on the meat surface provided more resistance against mass transfer during storage.

Effect of edible coatings on the quality of frozen fish fillets

/pdf/the-effects-of-cereal-and-legume-flours-on-the-quality-1tjntowunv.pdf

The effects of cereal and legume flours on the quality characteristics of beef patties

The effects of various treatments and frying times on some physical, chemical, and sensorial properties of potato balls coated with chickpea and wheat flour were studied. Potato balls were pre-dusted with chickpea flour (CF) or wheat flour (WF) as an initial coating which was followed by dipping into 0.1% xanthum gum solution as the second coating. The last coating was breading with 1:3 CF/WF, 1:1 CF/WF, and 3:1 CF/WF mixtures. Coated potato balls were fried at 185 °C for 5, 7, and 9 min. The pre-dusting materials, particularly the effect of CF, enhanced yield values and sensorial properties as well as increased adhesion degree as it decreased frying loss. Although, the breading materials raised the yield values compared to the control, the yield and moisture content values decreased with increasing frying time. Frying loss, fat absorption, penetrometer values, and texture values also increased. Results revealed that CF is suitable as a pre-dusting material, and 7 min was the more efficient frying time for coated potato balls.

Edible Coating Effects on Fried Potato Balls

The effects of gluten:zein (30:70, 50:50, 70:30) as first coating, guar gum (0.2, 0.4, 0.6%) as second coating and wheat flour:corn flour (30:70, 50:50, 70:30) as a last coating on the sensory qualities of pearl mullet fillets were determined using response surface methodology. The increasing amount of gluten in the first coating increased L and whiteness values and decreased a values. Colour, appearance, and a values decreased with increased guar gum in the second coating. Increasing wheat flour in the last coating decreased b, colour and overall acceptability values. The differences in the amount of coating materials were not found to be significant (P>0.05) on odour, flavour and texture values.

/pdf/the-sensory-quality-of-pearl-mullet-chalcalburnus-tarichi-x50nc45hy3.pdf

The sensory quality of pearl mullet (Chalcalburnus tarichi) fillets coated with different coating materials.

To determine the potential values of yellow lentil flour (Y) and chickpea flour (C) as breading materials the effects of yellow lentil and chickpea flours on the quality of fresh and frozen chicken meatballs were studied. Breading flour mixtures were prepared as 2:1 Y:C, 1:1 Y:C, 1:2 Y:C, 100 % Corn flour. Coated meatballs with breading were divided two parts. First part was analysed in raw and fried meatballs for the effects of each treatment. Second part stored at −13 °C for 4 months. Thiobarbutiric Acid (TBA), pH, Total Volatile Basic Nitrogen (TVB-N) and Free Fatty Acid (FFA) values of coated samples were determined at the 0th, 15th, 30th, 60th, 90th and 120th days. Instrumental colour (L, a and b values) and sensory values were determined after deep-fat frying at the 0th, 60th and 120th days. Lentil and chickpea flours affected some of the physical, chemical and sensory properties of the chicken meatballs. They increased moisture retention and decreased oxidation stability of meatballs compared to the corn flour. However, their effects on the sensory properties of fresh fried meatballs were not found statistically significant. Storage period increased pH, TBA, TVB-N and FFA values of meatballs. The effects of storage period on the sensory properties were not found significant with the exception of odour. Colour values were taken into consideration, L values decreased with 1:2 Y:C and b values increased with storage period.

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Papers

Effect of edible coatings on the quality of frozen fish fillets

The effects of cereal and legume flours on the quality characteristics of beef patties

Edible Coating Effects on Fried Potato Balls

The sensory quality of pearl mullet (Chalcalburnus tarichi) fillets coated with different coating materials.

The effects of lentil and chickpea flours as the breading materials on some properties of chicken meatballs during frozen storage