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| Auteur principal: | |
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| Format: | Artículo científico |
| Langue: | en |
| Publié: |
Universidade Estadual de Maringá
2020
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| Accès en ligne: | https://www.redalyc.org/articulo.oa?id=303265671011 https://www.redalyc.org/journal/3032/303265671011/ https://www.redalyc.org/journal/3032/303265671011/html/ https://www.redalyc.org/journal/3032/303265671011/303265671011.epub https://www.redalyc.org/journal/3032/303265671011/movil https://doi.org/10.4025/actascitechnol.v42i1.42892 |
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Table des matières:
- Effect of active packaging with oregano oil on beef burgers with low sodium content Camila Barbosa Carvalho Grasiele Scaramal Madrona Jane Graton Mitcha Maribel Velandia Valero Ana Guerrero Mônica Regina da Silva Scapim Fábio Yamashita Ivanor Nunes do Prado Ingeniería Low sodium oregano oil meat products consumer test This study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18.C for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packaging and burgers packed in a biodegradable packaging with 1% oregano essential oil and 25 (BO25) and 50% (BO50) of reduction of sodium. The composition of packaging did not influence the moisture, crude protein, total fat, ash, cooking loss and water activity. The active packaging of oregano oil showed higher color protection in burgers during the storage period. The texture showed a small variation (5-10%) between packagings at day 1, stabilizing in the other periods until the storage end. The burger samples with 25% reduction in sodium and packaging with 1% oregano essential oil (B25) had better taste and aroma, getting a acceptability index above 80% for both periods (30 and 120 days). The use of 1% of oregano essential oil incorporated into packaging reduced lipid oxidation of burgers analyzed in 14% when compared packaging without adding oregano. Microbiological analyzes were maintained stable during the entire storage. Thus, active packaging with oregano essential oil can maintain the quality of beef burger without interfering with their physical and chemical characteristics and improve their sensory attributes during 120 days of storage. 2020 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303265671011 https://www.redalyc.org/journal/3032/303265671011/ https://www.redalyc.org/journal/3032/303265671011/html/ https://www.redalyc.org/journal/3032/303265671011/303265671011.epub https://www.redalyc.org/journal/3032/303265671011/movil https://doi.org/10.4025/actascitechnol.v42i1.42892 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Vol.42