title: Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability.
abstract: The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale). Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.
authors: Food Science Post-Graduate Program, Universidade Estadual de Maringá, Maringá, Brazil.
authors: Ana Carolina Pelaes
authors: AC
authors: Vital
authors: Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil.
authors: Ana
authors: A
authors: Guerrero
authors: Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil.
authors: Jessica de Oliveira
authors: Jde O
authors: Monteschio
authors: Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil.
authors: Maribel Velandia
authors: MV
authors: Valero
authors: Food Science Post-Graduate Program, Universidade Estadual de Maringá, Maringá, Brazil.
authors: Camila Barbosa
authors: CB
authors: Carvalho
authors: Basic Health Science Department, Universidade Estadual de Maringá, Maringá, Brazil.
authors: Benício Alves
authors: BA
authors: de Abreu Filho
authors: Food Engineering Department, Universidade Estadual de Maringá, Maringá, Brazil.
authors: Grasiele Scaramal
authors: GS
authors: Madrona
authors: Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil.
authors: Ivanor Nunes
authors: IN
authors: do Prado
mesh_terms: D000464:Alginates / Q000737:chemistry; D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002417:Cattle; D003116:Color; D003258:Consumer Behavior; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D061353:Food Storage; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000737:chemistry; D008297:Male; D055595:Mechanical Phenomena; D009822:Oils, Volatile / Q000737:chemistry*; D031341:Origanum / Q000737:chemistry*; D010084:Oxidation-Reduction; D000069466:Red Meat; D027542:Rosmarinus / Q000737:chemistry*
chemical_list: D000464:Alginates; D000975:Antioxidants; D006603:Hexuronic Acids; D008055:Lipids; D009822:Oils, Volatile; D020723:Glucuronic Acid