Leite, Silvana Mari BelloliDa Silva Assunçao, Esther MoraisAlves, Anandra Vitória das Neves GurgelDe Souza Maciel, EdymeikoDe Moraes Pinto, Laura AdrianeKaneko, Isabelle NaemiGuerrero Barrado, AnaProducción Científica UCH 2022UCH. Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos2023-06-152023-06-152022-08-10Leite, 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.02728521932-6203 (Electrónico)http://hdl.handle.net/10637/14437Este artículo se encuentra disponible en la siguiente URL: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0272852En este artículo de investigación también participan: Ana Paula Folmer Correa y Jovanir Inês Müller Fernandes.The 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.application/pdfenopen accessFood conservation.Alimentos - Conservación.Esencias.Carne - Conservación.Essences and essential oils.Meat - Preservation.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 attributesArtículohttps://doi.org/10.1371/journal.pone.0272852https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es