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 compo...
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Facultad de Ciencias Agrarias-UNCuyo
2019
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| Acceso en línea: | https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/2430 |
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I11-R107article-24302019-12-18T16:51:40Z 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 Amadio, Claudia Farrando, Silvina Zimmermann, Mónica quitosano conservación aceite esencial de orégano hamburguesa recubrimiento comestible calidad de alimentos Chitosan conservation oregano essential oil hamburger edible coatings food quality 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 4ºC, 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. 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 4ºC, 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. Facultad de Ciencias Agrarias-UNCuyo 2019-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/2430 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 51 No. 1 (2019): January-June; 173-189 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 51 Núm. 1 (2019): Enero-Junio; 173-189 1853-8665 0370-4661 eng https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/2430/1752 https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/2430/1753 |
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Universidad Nacional de Cuyo |
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Revistas en línea |
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Revistas en línea |
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Revista de la Facultad de Ciencias Agrarias |
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Revista de la Facultad de Ciencias Agrarias |
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I-11 |
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R-107 |
| language |
eng |
| format |
Online |
| author |
Amadio, Claudia Farrando, Silvina Zimmermann, Mónica |
| spellingShingle |
Amadio, Claudia Farrando, Silvina Zimmermann, Mónica Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers quitosano conservación aceite esencial de orégano hamburguesa recubrimiento comestible calidad de alimentos Chitosan conservation oregano essential oil hamburger edible coatings food quality |
| 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 |
| 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 4ºC, 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. |
| publisher |
Facultad de Ciencias Agrarias-UNCuyo |
| publishDate |
2019 |
| url |
https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/2430 |
| topic |
quitosano conservación aceite esencial de orégano hamburguesa recubrimiento comestible calidad de alimentos Chitosan conservation oregano essential oil hamburger edible coatings food quality |
| topic_facet |
quitosano conservación aceite esencial de orégano hamburguesa recubrimiento comestible calidad de alimentos Chitosan conservation oregano essential oil hamburger edible coatings food quality |
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| _version_ |
1800220876145164288 |
