Effect 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 co...
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| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
|---|---|
| Autores principales: | , , |
| Materias: | |
| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=13659 |
| todos_str_mv |
12688 78 eng Tecnologías agroindustriales UNCuyo FCA UNCuyo FCA UNCuyo FCA |
|---|---|
| descriptores_str_mv |
Aceite de orégano Alimentos refrigerados Análisis organoléptico Calidad de la carne Carne de res Carne refrigerada Chitosan Conservation Edible coatings Food quality Hamburger Hamburguesas Oregano essential oil Propiedades organolépticas Quitosano Radicales libres Recubrimiento comestible Sustancias reactivas al ácido tiobarbitúrico |
| autor_str_mv |
Amadio, Claudia Farrando, Silvina Zimmermann, Mónica |
| description_str_mv |
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. |
| disciplina_str_mv |
Ciencias agrarias |
| titulo_str_mv |
Efecto de un recubrimiento de quitosano con aceite esencial de orégano en la calidad de hamburguesas vacunas refrigeradas Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers |
| object_type_str_mv |
Textual: Revistas |
| id |
13659 |
| plantilla_str |
Artículo de Revista |
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article |
| container_title |
Revista de la Facultad de Ciencias Agrarias |
| journal_title_str |
Revista de la Facultad de Ciencias Agrarias |
| journal_id_str |
r-78 |
| container_issue |
Revista de la Facultad de Ciencias Agrarias |
| container_volume |
Vol. 51, no. 1 |
| journal_issue_str |
Vol. 51, no. 1 |
| tipo_str |
textuales |
| type_str_mv |
Articulos |
| 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 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 Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers |
| 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. |
| dependencia_str_mv |
Facultad de Ciencias Agrarias |
| title |
Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers |
| spellingShingle |
Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers Aceite de orégano Alimentos refrigerados Análisis organoléptico Calidad de la carne Carne de res Carne refrigerada Chitosan Conservation Edible coatings Food quality Hamburger Hamburguesas Oregano essential oil Propiedades organolépticas Quitosano Radicales libres Recubrimiento comestible Sustancias reactivas al ácido tiobarbitúrico Amadio, Claudia Farrando, Silvina Zimmermann, Mónica |
| topic |
Aceite de orégano Alimentos refrigerados Análisis organoléptico Calidad de la carne Carne de res Carne refrigerada Chitosan Conservation Edible coatings Food quality Hamburger Hamburguesas Oregano essential oil Propiedades organolépticas Quitosano Radicales libres Recubrimiento comestible Sustancias reactivas al ácido tiobarbitúrico |
| topic_facet |
Aceite de orégano Alimentos refrigerados Análisis organoléptico Calidad de la carne Carne de res Carne refrigerada Chitosan Conservation Edible coatings Food quality Hamburger Hamburguesas Oregano essential oil Propiedades organolépticas Quitosano Radicales libres Recubrimiento comestible Sustancias reactivas al ácido tiobarbitúrico |
| author |
Amadio, Claudia Farrando, Silvina Zimmermann, Mónica |
| author_facet |
Amadio, Claudia Farrando, Silvina Zimmermann, Mónica |
| title_sort |
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 |
| url |
https://bdigital.uncu.edu.ar/fichas.php?idobjeto=13659 |
| estado_str |
3 |
| building |
Biblioteca Digital |
| filtrotop_str |
Biblioteca Digital |
| collection |
Artículo de Revista |
| institution |
Sistema Integrado de Documentación |
| indexed_str |
2023-04-25 00:35 |
| _version_ |
1764120146402607104 |
