Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers

Mostrar todas las versiones(2)

Antimicrobial and antioxidant properties of oregano essential oil (OEO) have been extensively reviewed. Its application may adversely impact the sensory perception of food. In this sense, an interesting approach to reduce its dose, while maintaining effectiveness, could be to incorporate these compo...

Descripción completa

Detalles Bibliográficos
Autores principales: Amadio, Claudia, Farrando, Silvina, Zimmermann, Mónica
Formato: article Artículo publishedVersion
Lenguaje:Inglés
Publicado: Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias 2019
Materias:
Quitosano
Aceite de orégano
Carne refrigerada
Alimentos refrigerados
Hamburguesas
Carne de res
Análisis organoléptico
Sustancias reactivas al ácido tiobarbitúrico
Radicales libres
Propiedades organolépticas
Calidad de la carne
Chitosan
Conservation
Oregano essential oil
Hamburger
Edible coatings
Food quality
Recubrimiento comestible
Acceso en línea:http://bdigital.uncu.edu.ar/13659
Aporte de:
Biblioteca Digital de Universidad Nacional de Cuyo
id I11-R813659
record_format dspace
institution Universidad Nacional de Cuyo
institution_str I-11
repository_str R-8
collection Biblioteca Digital
language Inglés
orig_language_str_mv eng
topic Quitosano
Aceite de orégano
Carne refrigerada
Alimentos refrigerados
Hamburguesas
Carne de res
Análisis organoléptico
Sustancias reactivas al ácido tiobarbitúrico
Radicales libres
Propiedades organolépticas
Calidad de la carne
Chitosan
Conservation
Oregano essential oil
Hamburger
Edible coatings
Food quality
Recubrimiento comestible
spellingShingle Quitosano
Aceite de orégano
Carne refrigerada
Alimentos refrigerados
Hamburguesas
Carne de res
Análisis organoléptico
Sustancias reactivas al ácido tiobarbitúrico
Radicales libres
Propiedades organolépticas
Calidad de la carne
Chitosan
Conservation
Oregano essential oil
Hamburger
Edible coatings
Food quality
Recubrimiento comestible
Amadio, Claudia
Farrando, Silvina
Zimmermann, Mónica
Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers
topic_facet Quitosano
Aceite de orégano
Carne refrigerada
Alimentos refrigerados
Hamburguesas
Carne de res
Análisis organoléptico
Sustancias reactivas al ácido tiobarbitúrico
Radicales libres
Propiedades organolépticas
Calidad de la carne
Chitosan
Conservation
Oregano essential oil
Hamburger
Edible coatings
Food quality
Recubrimiento comestible
description Antimicrobial and antioxidant properties of oregano essential oil (OEO) have been extensively reviewed. Its application may adversely impact the sensory perception of food. In this sense, an interesting approach to reduce its dose, while maintaining effectiveness, could be to incorporate these compounds into coatings. To determine the antioxidant and antimicrobial potential of chitosan coatings with OEO in hamburgers stored at 4°C, 3 batches were elaborated with 1% v/v acetic acid in water (control), pure chitosan (1%), chitosan with addition of 2% OEO. Stability was assessed by radical-scavenging activity (DPPH), thiobarbituric acid reactive substances (TBARS), pH, color, microbiological analysis and sensory evaluation (hedonic scale of 5 points). The addition of OEO to the coating improved the antioxidant property and the red color (a*) of these burgers was always higher. The pH was not significantly affected by treatments. All samples showed similar yeast and fungal counts, while the psychrophilic bacteria increased with the addition of OEO to the coating. Sensorially, the treatment with chitosan + OEO coating obtained the highest score in color and smell, along with the control. Taste and acceptability deteriorated over time. The addition of OEO to the coating of chitosan allowed improving the antioxidant property of chitosan and therefore the color of the hamburgers, while sensorially accepted. There was no evidence of a preservative effect.
format article
Artículo
Artículo
publishedVersion
author Amadio, Claudia
Farrando, Silvina
Zimmermann, Mónica
author_facet Amadio, Claudia
Farrando, Silvina
Zimmermann, Mónica
author_sort Amadio, Claudia
title Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers
title_short Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers
title_full Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers
title_fullStr Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers
title_full_unstemmed Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers
title_sort effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers
publisher Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias
publishDate 2019
url http://bdigital.uncu.edu.ar/13659
work_keys_str_mv AT amadioclaudia effectofchitosancoatingenrichedwithoreganoessentialoilonthequalityofrefrigeratedmeathamburgers
AT farrandosilvina effectofchitosancoatingenrichedwithoreganoessentialoilonthequalityofrefrigeratedmeathamburgers
AT zimmermannmonica effectofchitosancoatingenrichedwithoreganoessentialoilonthequalityofrefrigeratedmeathamburgers
AT amadioclaudia efectodeunrecubrimientodequitosanoconaceiteesencialdeoreganoenlacalidaddehamburguesasvacunasrefrigeradas
AT farrandosilvina efectodeunrecubrimientodequitosanoconaceiteesencialdeoreganoenlacalidaddehamburguesasvacunasrefrigeradas
AT zimmermannmonica efectodeunrecubrimientodequitosanoconaceiteesencialdeoreganoenlacalidaddehamburguesasvacunasrefrigeradas
bdutipo_str Repositorios
_version_ 1764820402923634690

Ejemplares similares