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.
Highlights
Beef is among the most consumed meats worldwide
This study evaluated the effects of alginate-based edible coatings containing Essential oils (EOs) on the quality, consumer acceptability and shelf-life of beef under refrigerated storage
The antioxidant activity can vary depending on the assay used due to differences in the underlying chemistry of the assay and the type of molecules detected, for example
Summary
Beef is among the most consumed meats worldwide. The meat has a high protein content and an abundance of minerals, vitamins and fatty acids [1]. Consumers associate several meat attributes with freshness at display. Color and tenderness are some of the most important purchasing criteria [2,3]. Meat discoloration results from the conversion of oxymyoglobin (MbO2) to metmyoglobin (MetMb) and an interaction between discoloration and lipid oxidation processes has been demonstrated [4]. Lipid oxidation is the major cause of deterioration in meat quality during
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