Edible films of starch‐alginate (SA), starch‐alginate‐stearic acid (SAS), SA‐tocopherol, SAS‐tocopherol, tocopherol‐coated SA film, and tocopherol‐coated SAS film were evaluated for their effectiveness in maintaining quality of precooked beef patties stored at 4 °C. Patty weight loss, moisture loss, 2‐thiobarbituric acid‐reactive substances value, the formation of hexanal, pentane, and total volatiles of samples differed with film composition. SAS‐based films were more effective (P < 0.05) in controlling moisture loss than lipid oxidation. Tocopherol‐treated films were more effective (P < 0.05) in inhibiting lipid oxidation than were nontocopherol films. Most of the tested edible films were not as effective as polyester vacuum bags in retarding moisture loss and lipid oxidation.
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Wu et al. (2001) studied this question.
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