Abstract
This study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18oC for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packaging and burgers packed in a biodegradable packaging with 1% oregano essential oil and 25 (BO25) and 50% (BO50) of reduction of sodium. The composition of packaging did not influence the moisture, crude protein, total fat, ash, cooking loss and water activity. The active packaging of oregano oil showed higher color protection in burgers during the storage period. The texture showed a small variation (5-10%) between packagings at day 1, stabilizing in the other periods until the storage end. The burger samples with 25% reduction in sodium and packaging with 1% oregano essential oil (B25) had better taste and aroma, getting a acceptability index above 80% for both periods (30 and 120 days). The use of 1% of oregano essential oil incorporated into packaging reduced lipid oxidation of burgers analyzed in 14% when compared packaging without adding oregano. Microbiological analyzes were maintained stable during the entire storage. Thus, active packaging with oregano essential oil can maintain the quality of beef burger without interfering with their physical and chemical characteristics and improve their sensory attributes during 120 days of storage.
Highlights
IntroductionSalt is an essential ingredients in foods
The treatments consisted of 1) Beef burgers with 25% (B25) of sodium reduction and biodegradable packaging; 2) Beef burgers with 50% (B50) of sodium reduction and biodegradable packaging; 3) Beef burgers with 25% (BO25) of sodium reduction and biodegradable packaging with 1% oregano essential oil added films; 4) Beef burgers with 50% (BO50) of sodium reduction and biodegradable packaging with 1% oregano essential oils added films
B25 – Biodegradable packaging + 25% reduction NaCl; B50 – Biodegradable packaging + 50% reduction NaCl; BO25 – Biodegradable packaging with oregano essential oil + 25% reduction NaCl; BO50 – Biodegradable packaging with oregano essential oil + 50% reduction NaCl
Summary
Salt is an essential ingredients in foods. Salt has an important role, and affect shelf life and palatability (Mattes, 1997). The sodium reduction in meat products it is necessary for the food industry around the world (Asaria, Chisholm, Mathers, Ezzati, & Beaglehole, 2007; Dötsch et al, 2009). With the objective of reduce chronic degenerative diseases caused by an excessive salt intake, in most of the developed countries, the intake of sodium chloride varies from 8 to 13 g by adults/day, much higher than the 5 g as recommended by the World Health Organization (WHO, 2003). To achieve a significant reduction of sodium in meat products is necessary to solve technological barriers, especially those related to conservation and shelf life
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
