| Sumario: | 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.
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