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Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability - PubMed

  • ️Fri Jan 01 2016

Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability

Ana Carolina Pelaes Vital et al. PLoS One. 2016.

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.

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Conflict of interest statement

Competing Interests: The authors have declared that no competing interests exist.

Figures

Fig 1
Fig 1

Scanning electron micrographs of the coating without oil (EC), with oregano essential oil (ECO), with rosemary essential oil (ECR), alginate coating (A) and meat with alginate coating (B and C). Magnification of 40x, 1200x, 1800x.

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Grants and funding

The authors thank the Coordination for the Improvement of High Education Personnel Foundation (CAPES) for their scholarship support. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.