Biblioteca Digital de VanguardiaEffect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers
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...
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias
2019
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| Acceso en línea: | http://bdigital.uncu.edu.ar/13659 |
| _version_ | 1782343000794333184 |
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| author | Amadio, Claudia Farrando, Silvina Zimmermann, Mónica |
| author_facet | Amadio, Claudia Farrando, Silvina Zimmermann, Mónica |
| author_sort | Amadio, Claudia |
| collection | Repositorio |
| 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 | Artículo |
| id | uncu-13659 |
| institution | Biblioteca Digital - UNCUYO |
| language | Inglés |
| publishDate | 2019 |
| publisher | Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias
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| record_format | ojs |
| spelling | uncu-136592019-11-12T19:45:40Z Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers Efecto de un recubrimiento de quitosano con aceite esencial de orégano en la calidad de hamburguesas vacunas refrigeradas Amadio, Claudia Farrando, Silvina Zimmermann, Mónica 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 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. Las propiedades antimicrobianas y antioxidantes del aceite esencial de orégano (AEO) han sido ampliamente revisadas. Su aplicación en los alimentos puede tener un impacto adverso en la percepción sensorial. En este sentido, un enfoque interesante para reducir su dosis, manteniendo su efectividad, podría ser incorporar estos compuestos en los recubrimientos. Para determinar el potencial antioxidante y antimicrobiano de recubrimientos de quitosano con aceite esencial de orégano (AEO) en hamburguesas almacenadas a 4°C, se elaboraron 3 lotes que fueron formulados con: ácido acético al 1% v/v en agua (control), quitosano puro (1%), quitosano adicionado de 2% de AEO. La estabilidad se valoró mediante capacidad de secuestro de radicales libres (DPPH), sustancias reactivas al ácido tiobarbitúrico (TBARS), pH, color, análisis microbiológico y evaluación sensorial (escala hedónica de 5 puntos). La adición de AEO al recubrimiento, mejoró la propiedad antioxidante y el color rojo (a*) de estas hamburguesas fue siempre superior. El pH no fue afectado significativamente por los tratamientos. Todas las muestras presentaron similares recuentos de levaduras y hongos, mientras que las bacterias psicrófilas aumentaron con el agregado de AEO al recubrimiento. Sensorialmente, el tratamiento con recubrimiento de quitosano+AEO obtuvo el mayor puntaje en color y en olor junto con el control. El sabor y la aceptabilidad se deterioraron a través del tiempo. El agregado de AEO al recubrimiento de quitosano permitió mejorar la propiedad antioxidante del quitosano y por lo tanto el color de las hamburguesas, siendo aceptadas sensorialmente. No se evidenció efecto conservante. Fil: Amadio, Claudia. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias Fil: Farrando, Silvina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias Fil: Zimmermann, Mónica. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias 78 Revista de la Facultad de Ciencias Agrarias Vol. 51, no. 1 Revista de la Facultad de Ciencias Agrarias, Vol. 51, no. 1 2019-02-01 eng Inglés http://bdigital.uncu.edu.ar/12688 info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar/ article info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias http://bdigital.uncu.edu.ar/13659 |
| 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 |
| title | 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_short | 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 |
| 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 |
| url | http://bdigital.uncu.edu.ar/13659 |