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

Abstract

Growing demands of consumers for convenience has increased the market for frozen food entrees. This has challenged the meat scientist to find new methods of improving the quality of precooked meat items. Warmed over flavor (WOF) development has been identified as a problem in precooked meat products. Edible films and natural antioxidants are known to inhibit WOF and may improve precooked meat quality. Film physical property testing demonstrated that the ZN films had lower % elongation and tensile strength compared to SA films. Oxygen permeability (O2P) of the SA films was 0.613–5.818cm3.μm/m2.d.kPa, whereas water vapor permeability (WVP) was 5.20–7.09g.m/s.Pa and 5.61–6.12 × 10−9g.m/s.Pa for the SA and ZN films respectively. After physical property determination, the following five film treatments were applied to the chops: control, SA, starch alginate + 4% (w/v) TOC (SAT), ZN, and zein + 4% (w/v) TOC (ZNT). Thiobarbituric acid reactive substance test (TBARS) was performed on 0, 3, 6, and 9 days of refrigerated storage, and sensory panelists determined off-flavor and juiciness on days 0, 3, and 6. TBARS values for the chops coated with the SAT, ZN and ZNT films were significantly lower than control and SA treated chops on days 6 and 9. Sensory panelists rated samples coated with SA and SAT as significantly juicier than other treatments and SAT, ZN, and ZNT as having significantly higher off-flavor on all days. The SAT, ZN and ZNT films appeared to be lowering the amount of lipid oxidation as shown by the TBARS but may impart an off-flavor. With the removal of unwanted flavors from edible films and natural antioxidants, their application may help improve the quality of precooked meats used in convenience food products.