Effect of active-edible coating and essential oils on lamb patties oxidation during display

Pelaes Vital, Ana Carolina ; Guerrero, Ana ; Guarnido, Pablo ; Cordeiro Severino, Izabella ; Olleta, José Luis (Universidad de Zaragoza) ; Blasco, Miguel (Universidad de Zaragoza) ; Nunes do Prado, Ivanor (Universidad de Zaragoza) ; Maggi, Filippo ; Campo, María del Mar

Resumen: The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: Uncoated patties without coating (CON); patties with alginate coating (EC) and patties with coating and 0.1 or 0.05% of essential oils (EOs) from either thyme (TH 0.1; TH 0.05) or oregano (OR 0.1; OR 0.05). Display and treatment significantly modified (P < 0.001) all the studied meat quality variables (pH, color, water holding capacity, weight losses, thiobarbituric acid reactive substances (TBARS), antioxidant activity). Display produced discoloration and lipid oxidation, however, the samples with essential oils presented lower (P < 0.001) lipid oxidation than the CON or EC groups. Coated samples with or without EOs showed better color (lower lightness but higher redness and yellowness) and lower water losses (P < 0.001) than the CON. The addition of thyme EO caused a decrease (P < 0.001) in the consumer''s overall acceptability, whereas no statistical differences appeared between CON, EC and oregano EO addition. Thus, using EOs as natural antioxidants, especially those from oregano at low dosages (0.05%), could be considered a viable strategy to enhance the shelf life and the product quality of lamb meat patties without damaging the sensory acceptability.

Idioma: Inglés

DOI: 10.3390/foods10020263

Año: 2021

Publicado en: Foods 10 (2021), 263 [15 pp.]
ISSN: 2304-8158

Factor impacto JCR: 5.561 (2021)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 35 / 144 = 0.243 (2021) - Q1 - T1

Factor impacto CITESCORE: 4.1 - Social Sciences (Q1) - Health Professions (Q1) - Agricultural and Biological Sciences (Q1) - Immunology and Microbiology (Q3)

Factor impacto SCIMAGO: 0.726 - Food Science (Q1) - Plant Science (Q1) - Microbiology (Q1) - Health Professions (miscellaneous) (Q1)

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)