Flavored oven bags for cooking meat based on proteins

Abstract

This work deals with the activation of protein films with a flavoring and their evaluation as oven bags for cooking meat. Two protein sources, very different in origin, structure and functionality, such as bovine gelatin (BG) and soybean proteins isolate (SPI); and a curry powder were used to prepared films by casting. Curry addition to protein film significantly affected their appearance, activated them with important antioxidant properties and improved their mechanical resistance without modifying their water susceptibility. Oven bags were prepared by heat sealing the films. Those of SPI successfully resisted cooking treatments in both conventional and microwave ovens, while those of BG were disintegrated during cooking possibly due to their higher sensitivity to humidity. Furthermore SPI bags managed to transfer the flavor to chicken meat during cooking, without affecting their texture and water content.