Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers

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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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Autores principales: Amadio, Claudia, Farrando, Silvina, Zimmermann, Mónica
Formato: Artículo revista
Lenguaje:Inglés
Publicado: Facultad de Ciencias Agrarias-UNCuyo 2019
Materias:
quitosano
conservación
aceite esencial de orégano
hamburguesa
recubrimiento comestible
calidad de alimentos
Chitosan
conservation
oregano essential oil
hamburger
edible coatings
food quality
Acceso en línea:https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/2430
Aporte de:
Revista de la Facultad de Ciencias Agrarias UNCuyo de Universidad Nacional de Cuyo
id I11-R107article-2430
record_format ojs
institution Universidad Nacional de Cuyo
institution_str I-11
repository_str R-107
container_title_str Revista de la Facultad de Ciencias Agrarias UNCuyo
language Inglés
format Artículo revista
topic quitosano
conservación
aceite esencial de orégano
hamburguesa
recubrimiento comestible
calidad de alimentos
Chitosan
conservation
oregano essential oil
hamburger
edible coatings
food quality
spellingShingle quitosano
conservación
aceite esencial de orégano
hamburguesa
recubrimiento comestible
calidad de alimentos
Chitosan
conservation
oregano essential oil
hamburger
edible coatings
food quality
Amadio, Claudia
Farrando, Silvina
Zimmermann, Mónica
Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers
topic_facet quitosano
conservación
aceite esencial de orégano
hamburguesa
recubrimiento comestible
calidad de alimentos
Chitosan
conservation
oregano essential oil
hamburger
edible coatings
food quality
author Amadio, Claudia
Farrando, Silvina
Zimmermann, Mónica
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
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AT farrandosilvina effectofchitosancoatingenrichedwithoreganoessentialoilonthequalityofrefrigeratedmeathamburgers
AT zimmermannmonica effectofchitosancoatingenrichedwithoreganoessentialoilonthequalityofrefrigeratedmeathamburgers
first_indexed 2022-06-20T13:51:25Z
last_indexed 2022-06-20T13:51:25Z
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