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CARDOSO MAP, VITAL ACP, MEDEIROS A, SARAIVA BR, PRADO IND. Goji berry effects on hamburger quality during refrigerated display time. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.68322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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de Moraes Pinto LA, Razente RA, Benito CE, Gubert L, Stefanello LR, Simões EP, da Silva Júnior RC, de Oliveira Monteschio J, Fernandes JIM. Clove essential oil (
Syzygium aromaticum
L.) as a natural preservative to improve the shelf‐life of chicken patties with different degrees of myopathy. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Rodolfo André Razente
- Animal Science Post‐Graduate Program Federal University of Paraná‐ Sector Palotina Palotina Paraná Brazil
| | - Carlos Eduardo Benito
- Department of Zootecnia Federal University of Paraná – Sector Palotina Palotina Paraná Brazil
| | - Laura Gubert
- Department of Zootecnia Federal University of Paraná – Sector Palotina Palotina Paraná Brazil
| | | | - Eduarda Pires Simões
- Department of Zootecnia Federal University of Paraná – Sector Palotina Palotina Paraná Brazil
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Leite SMB, da Silva Assunção EM, Alves AVDNG, de Souza Maciel E, de Moraes Pinto LA, Kaneko IN, Guerrero A, Correa APF, Müller Fernandes JI, Lopes NP, Vital MJS, Monteschio JDO. 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 2022; 17:e0272852. [PMID: 35947587 PMCID: PMC9365165 DOI: 10.1371/journal.pone.0272852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 07/27/2022] [Indexed: 11/18/2022] Open
Abstract
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.
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Affiliation(s)
| | | | | | | | | | - Isabelle Naemi Kaneko
- Department of Animal Science, Federal University of Rondônia Foundation, Rondônia, Brazil
| | - Ana Guerrero
- Facultad de Veterinaria, Departamento Producción y Sanidad Animal, Universidad Cardenal Herrera-CEU, CEU Universities, Alfara del Patriarca, Valencia, España, Spain
| | | | | | - Nívia Pires Lopes
- Department of Animal Science, Federal University of Roraima, Boa Vista, Roraima, Brazil
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CARDOSO MAP, DE OLIVEIRA CF, COPPO RL, YAMATO MAC, PEDRO AC, OLIVEIRA PMD, CARVALHO VM, PRADO IND. Computer vision as the golden tool: mathematical models for evaluating color and storage time of hamburgers with goji berry natural additive. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.35822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Torrecilhas JA, Ornaghi MG, Passetti RAC, Mottin C, Guerrero A, Ramos TR, Vital ACP, Sañudo C, Malheiros EB, Prado IND. Meat quality of young bulls finished in a feedlot and supplemented with clove or cinnamon essential oils. Meat Sci 2020; 174:108412. [PMID: 33388718 DOI: 10.1016/j.meatsci.2020.108412] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 12/11/2020] [Accepted: 12/12/2020] [Indexed: 11/26/2022]
Abstract
Forty young crossbred bulls (10 ± 2.2 months of age; 219 ± 11.7 kg) were finished in a feedlot with one of five different treatments: CON, control (no essential oil); CLO450, clove essential oil (450 mg/kg); CLO880, clove essential oil (880 mg/kg); CIN450; cinnamon essential oil (450 mg/kg); and CIN880, cinnamon essential oil (880 mg/kg). Instrumental meat quality attributes and consumer acceptability aspects (visual and sensory) were assessed during meat ageing and display. The inclusion of clove essential oil showed (P = 0.033) a quadratic effect on lipid oxidation in meat evaluated under display conditions. Level of cinnamon essential oil affected (P < 0.05) pH, shear force, and meat colour. On the other hand, the diet had no effect (P > 0.05) on sensory or visual acceptability. Ageing (7 days) enhanced (P < 0.05) sensory acceptability attributes. Globally, the addition of essential oil in bull diets can be an alternative to reduces lipid oxidation without modifying sensory acceptability attributes.
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Affiliation(s)
- Juliana Akamine Torrecilhas
- Department of Animal Science, Sao Paulo State University, School of Agricultural and Veterinarian Sciences, Jaboticabal, Brazil.
| | | | | | - Camila Mottin
- Department of Animal Science, State University of Maringá, Maringá, Brazil
| | - Ana Guerrero
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
| | | | | | - Carlos Sañudo
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Euclides Braga Malheiros
- Departamento de Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, UNESP - Universidade Estadual Paulista, Jaboticabal, Brazil
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