Division of Livestock Products Technology, SKUAST-J, Jammu, India.
Division of Animal Biotechnology, SKUAST-K, Srinagar, India.
Food Chem. 2023 Dec 1;428:136809. doi: 10.1016/j.foodchem.2023.136809. Epub 2023 Jul 6.
Maintaining the sensory quality of animal-derived foods from paddock to plate is a big challenge due to their fatty acid profile and susceptibility to oxidative changes and microbial spoilage. Preventive measures are taken by manufacturers and retailers to offset the adverse effects of storage to present animal foods to consumers with their best sensory attributes. The use of edible packaging systems is one of the emerging strategies that has recently attracted the attention of researchers and food processors. However, a review that specifically covers the edible packaging systems focused on improving the sensory quality of animal-derived foods is missing in the literature. Therefore, the objective of this review is to discuss in detail various edible packaging systems currently available and their mechanisms for enhancing the sensory properties of animal-derived foods. The review includes the findings of recent papers published during the last 5 years and summarises the novel materials and bioactive agents.
由于动物源性食品的脂肪酸组成以及易发生氧化变化和微生物腐败，从牧场到餐桌保持其感官质量是一项巨大的挑战。制造商和零售商采取了预防措施，以抵消储存对呈现给消费者的动物食品感官属性的不利影响。可食用包装系统的使用是最近引起研究人员和食品加工商关注的新兴策略之一。然而，文献中缺少专门针对可食用包装系统以改善动物源性食品感官质量的综述。因此，本综述的目的是详细讨论目前可用的各种可食用包装系统及其增强动物源性食品感官特性的机制。本综述包括过去 5 年发表的最新论文的研究结果，并总结了新型材料和生物活性物质。
