Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/50721
Título: Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract
Título(s) alternativo(s): Extensão do tempo de exposição refrigerada de carne bovina por revestimento comestível de gelatina-quitosana incorporado com extrato de folhas de pimenta da Jamaica
Prolongación del tiempo de exhibición refrigerada de la carne de vacuno mediante un recubrimiento comestible de gelatina-quitosana incorporada con extracto de hojas de pimienta de Jamaica
Palavras-chave: Meat color
Oxidation
Packing system
Cor da carne
Oxidação
Sistema de embalagem
Color de la carne
Oxidación
Sistema de embalaje
Data do documento: Abr-2022
Editor: CDRR Editors
Citação: MASSINGUE, A. A. et al. Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract. Research, Society and Development, Vargem Grande Paulista, v. 11, n. 6, e26611629143, 2022. DOI: 10.33448/rsd-v11i6.29143.
Resumo: This study was aimed to examine the potential use of ethanolic allspice extracts as antioxidant agent on the edible gelatin-chitosan coating film to preserve the beef during retail display. Beef sirloins steaks were used in control (without edible coating), GEL (coating film) and AEXT (coating film containing 300 mg/kg of allspice extract) treatments, overwrapped in oxygen-permeable film and evaluated up to 10 days, in refrigeration (2.5°C). The effects and their interactions were analyzed using the F test (ANOVA) and, when statistically significant (P < 0.05), the means were compared using Duncan test. The psychrotrophic bacteria multiplication was not affected by treatments, but lactic acid bacteria growth was retarded in the coated meat samples. The edible coatings decreased weight losses and lipid oxidation of the meat compared to the control during storage, but the AEXT coating was most effective as an antioxidant. The coatings did not affect the myoglobin redox forms but increased the color stability, leading to samples with lighter (higher L* values) and bright red (higher h values) colors for up to 8-days against 6-days to control. However, these changes in instrumental color were considered small. The use of allspice extract on the edible coating film as an antioxidant is feasible, but more studies are needed to reach the ideal blend to reduce meat discoloration during display.
URI: http://repositorio.ufla.br/jspui/handle/1/50721
Aparece nas coleções:DCA - Artigos publicados em periódicos



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