Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display evaluation of their impact on quality parameters and sensory attributes

dc.centroUniversidad Cardenal Herrera-CEU
dc.contributor.authorLeite, Silvana Mari Belloli
dc.contributor.authorDa Silva Assunçao, Esther Morais
dc.contributor.authorAlves, Anandra Vitória das Neves Gurgel
dc.contributor.authorDe Souza Maciel, Edymeiko
dc.contributor.authorDe Moraes Pinto, Laura Adriane
dc.contributor.authorKaneko, Isabelle Naemi
dc.contributor.authorGuerrero Barrado, Ana
dc.contributor.otherProducción Científica UCH 2022
dc.contributor.otherUCH. Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos
dc.date2022
dc.date.accessioned2023-06-15T04:04:03Z
dc.date.available2023-06-15T04:04:03Z
dc.date.issued2022-08-10
dc.descriptionEste artículo se encuentra disponible en la siguiente URL: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0272852
dc.descriptionEn este artículo de investigación también participan: Ana Paula Folmer Correa y Jovanir Inês Müller Fernandes.
dc.description.abstractThe preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.
dc.formatapplication/pdf
dc.identifier.citationLeite, S. M. B., da Silva Assunção, E. M., Alves, A. V. D. N. G., de Souza Maciel, E., de Moraes Pinto, L. A., Kaneko, I. N., Guerrero, A., Correa, A. P. F., Müller Fernandes, J. I., Lopes, N. P., Vital, M. J. S. & Monteschio, J. O. (2022). Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: evaluation of their impact on quality parameters and sensory attributes. PloS One, vol. 17, i. 8 (10 aug.), art. e0272852. DOI: https://doi.org/10.1371/journal.pone.0272852
dc.identifier.doihttps://doi.org/10.1371/journal.pone.0272852
dc.identifier.issn1932-6203 (Electrónico)
dc.identifier.urihttp://hdl.handle.net/10637/14437
dc.languagees
dc.language.isoen
dc.publisherPLOS
dc.relationEste artículo de investigación ha sido financiado por la Universidade Federal de Roraima, PRÓ-PESQUISA/UFRR (23129.010575/2020-79).
dc.relation.ispartofPLoS ONE, vol. 17, i. 8 (10 aug. 2022)
dc.rightsopen access
dc.rights.cchttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subjectFood conservation.
dc.subjectAlimentos - Conservación.
dc.subjectEsencias.
dc.subjectCarne - Conservación.
dc.subjectEssences and essential oils.
dc.subjectMeat - Preservation.
dc.titleIncorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display evaluation of their impact on quality parameters and sensory attributes
dc.typeArtículo
dspace.entity.typePublicationes
relation.isAuthorOfPublication2c7574a9-7c2d-486b-b4aa-86a952f46b55
relation.isAuthorOfPublication.latestForDiscovery2c7574a9-7c2d-486b-b4aa-86a952f46b55

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