000102137 001__ 102137
000102137 005__ 20230921135440.0
000102137 0247_ $$2doi$$a10.3390/foods10020263
000102137 0248_ $$2sideral$$a124369
000102137 037__ $$aART-2021-124369
000102137 041__ $$aeng
000102137 100__ $$aPelaes Vital, Ana Carolina
000102137 245__ $$aEffect of active-edible coating and essential oils on lamb patties oxidation during display
000102137 260__ $$c2021
000102137 5060_ $$aAccess copy available to the general public$$fUnrestricted
000102137 5203_ $$aThe 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.
000102137 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000102137 590__ $$a5.561$$b2021
000102137 592__ $$a0.726$$b2021
000102137 594__ $$a4.1$$b2021
000102137 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 144 = 0.243$$c2021$$dQ1$$eT1
000102137 593__ $$aFood Science$$c2021$$dQ1
000102137 593__ $$aPlant Science$$c2021$$dQ1
000102137 593__ $$aMicrobiology$$c2021$$dQ1
000102137 593__ $$aHealth Professions (miscellaneous)$$c2021$$dQ1
000102137 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000102137 700__ $$0(orcid)0000-0001-6420-6364$$aGuerrero, Ana
000102137 700__ $$aGuarnido, Pablo
000102137 700__ $$aCordeiro Severino, Izabella
000102137 700__ $$0(orcid)0000-0001-6955-355X$$aOlleta, José Luis$$uUniversidad de Zaragoza
000102137 700__ $$0(orcid)0000-0002-9697-0495$$aBlasco, Miguel$$uUniversidad de Zaragoza
000102137 700__ $$0(orcid)0000-0002-8180-8663$$aNunes do Prado, Ivanor$$uUniversidad de Zaragoza
000102137 700__ $$aMaggi, Filippo
000102137 700__ $$aCampo, María del Mar
000102137 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000102137 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000102137 773__ $$g10 (2021), 263 [15 pp.]$$pFoods$$tFoods$$x2304-8158
000102137 8564_ $$s318572$$uhttps://zaguan.unizar.es/record/102137/files/texto_completo.pdf$$yVersión publicada
000102137 8564_ $$s2743948$$uhttps://zaguan.unizar.es/record/102137/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000102137 909CO $$ooai:zaguan.unizar.es:102137$$particulos$$pdriver
000102137 951__ $$a2023-09-21-13:31:43
000102137 980__ $$aARTICLE