TY - JOUR
AU - Verma, Akhilesh K.
AB - The functions of packaging materials are to prevent moisture loss, drip, reduce lipid oxidation, improve some of their sensorial properties (color, taste and smell) and provide microbial stability of foods. Edible films can be made from protein, polysaccharides and lipids or by combination of any of these to form a composite film. Nanocomposites are composite films made by incorporation of nanoparticles. Edible packaging and coating of the meat and meat products enhances the self-life by the incorporation of the active compound (such as antimicrobial and antioxidant compound) in to the packaging matrix. Incorporation of the some ingredients in the matrix may also improve the nutritional as well as sensory attributes of the packed products. Edible packaging material also reduces environmental pollution by overcoming the burden degradation as edible films are biodegradable and thus eco-friendly.
TI - Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
JF - Critical Reviews in Food Science and Nutrition
DO - 10.1080/10408398.2014.986563
DA - 2017-04-13
UR - https://www.deepdyve.com/lp/taylor-francis/comprehensive-review-on-application-of-edible-film-on-meat-and-meat-Bz38ehkxwu
SP - 1270
EP - 1279
VL - 57
IS - 6
DP - DeepDyve
ER -