Abstract
The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 × 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 °C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer.
Highlights
Beef is a food with high nutritional value and is one of the most consumed protein sources in the world and deserves special attention in terms of its preservation and consumption [1]
Proteolyze and lipid peroxidation can be caused by natural agents such as oxygen, hydrolytic enzymes present in meat and other substances that are produced by the action of microorganisms [2]
Ethical Considerations and Design Experimental. This experiment was conducted at the Federal University of Campina Grande (UFCG), Patos city, Brazil
Summary
Beef is a food with high nutritional value and is one of the most consumed protein sources in the world and deserves special attention in terms of its preservation and consumption [1]. Beef becomes an excellent culture medium for microbial growth, whether due to favorable intrinsic factors, such as: chemical composition, high water activity, and pH decline rate; or by extrinsic factors, such as: humidity, temperature and chemical composition of the atmosphere [3] These factors, together, can change the natural microbiota of meat and contribute to the development of pathogenic and deteriorating microorganisms, with environmental temperature being the most important extrinsic factor that determines microbial multiplication [4]. Another important factor to be considered is the processing of meat into meat products, such as the beef burger patties, which does not significantly modify the original nutritional qualities, but attributes organoleptic characteristics such as color, flavor and aroma, characteristic of each process [5]. This enables the development of the industrialization of derived products, contributing to the generation of jobs and increasing the income and offer of commercially available products, in addition to contributing to the preservation of the product
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