Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat
Main Author: | |
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Publication Date: | 2019 |
Other Authors: | , , |
Format: | Article |
Language: | eng |
Source: | Repositório Institucional da UNESP |
Download full: | http://dx.doi.org/10.1590/0103-8478cr20190310 http://hdl.handle.net/11449/183752 |
Summary: | ABSTRACT:During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects and storage time. The combination of olive oil and pepper oil (OLPP) exhibited higher color stability, while the coatings containing rosemary (RO), rosemary and olive oil (OLRO), and pink pepper oil (PP) exhibited the highest oxidative stability in 29 days. The pH, WHC, and shear force parameters did not appear to have been affected by the coatings. In summary, as appearance is an important purchasing factor, the coating containing olive oil and pink pepper oil is very promising as an alternative for maintaining vacuum-packaged lamb meat quality. |
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Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meatUtilização de revestimentos à base de zeínas contendo óleos vegetais sobre as características físico-químicas da carne de cordeiro embalada a vácuopackagingplasticizersstabilityembalagemestabilidadeplastificantesABSTRACT:During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects and storage time. The combination of olive oil and pepper oil (OLPP) exhibited higher color stability, while the coatings containing rosemary (RO), rosemary and olive oil (OLRO), and pink pepper oil (PP) exhibited the highest oxidative stability in 29 days. The pH, WHC, and shear force parameters did not appear to have been affected by the coatings. In summary, as appearance is an important purchasing factor, the coating containing olive oil and pink pepper oil is very promising as an alternative for maintaining vacuum-packaged lamb meat quality.RESUMO:Durante a vida de prateleira da carne fresca podem ocorrer mudanças físico-químicas, microbiológicas e sensoriais indesejadas. Para evitar tais mudanças a combinação da embalagem tradicional à vácuo com revestimentos comestíveis é uma alternativa. O objetivo deste estudo foi avaliar o efeito do uso de diferentes revestimentos comestíveis à base de zeínas em combinação com diferentes óleos vegetais (óleos de: pimenta rosa, alecrim, azeite e combinação de azeite + óleo de pimenta rosa ou alecrim) nas características fisico-químicas da carne ovina, embalada à vácuo e armazenada à temperatura 5±1 °C. Foram realizadas análises de pH, cor instrumental, capacidade de retenção de água (CRA), força de cisalhamento, substâncias reativas ao ácido tiobarbitúrico (TBARS) a cada sete dias, no período de 29 dias. Foram observadas diferenças significativas (P<0,05) para o efeito de revestimentos e o tempo de armazenamento. A combinação de azeite mais óleo de pimenta (OLPP), apresentou maior estabilidade de cor, enquanto que os revestimentos contendo alecrim (RO), alecrim mais azeite (OLRO) e óleo de pimenta (PP) foram os que apresentaram maior estabilidade oxidativa no período de 29 dias. Os parâmetros pH, CRA e força de cisalhamento não parecem ter sido afetados pelos revestimentos. Tendo em vista que aparência é um importante fator de compra, o revestimento contendo azeite e óleo de pimenta rosa foi o mais promissor para ser utilizado na manutenção da qualidade de carne ovina.Universidade Estadual Paulista (UNESP) Faculdade de Ciências FarmacêuticasEmbrapa InstrumentaçãoEmbrapa Pecuária SudesteUniversidade Estadual Paulista (UNESP) Faculdade de Ciências FarmacêuticasUniversidade Federal de Santa MariaUniversidade Estadual Paulista (Unesp)Embrapa InstrumentaçãoEmbrapa Pecuária SudesteCordeiro, Cecília De SouzaForato, Lucimara AparecidaBernardes Filho, RubensNassu, Renata Tieko2019-10-03T17:31:29Z2019-10-03T17:31:29Z2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article-application/pdfhttp://dx.doi.org/10.1590/0103-8478cr20190310Ciência Rural. Universidade Federal de Santa Maria, v. 49, n. 10, p. -, 2019.0103-8478http://hdl.handle.net/11449/18375210.1590/0103-8478cr20190310S0103-84782019001000753S0103-84782019001000753.pdfSciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengCiência Ruralinfo:eu-repo/semantics/openAccess2023-11-22T06:19:13Zoai:repositorio.unesp.br:11449/183752Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-11-22T06:19:13Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat Utilização de revestimentos à base de zeínas contendo óleos vegetais sobre as características físico-químicas da carne de cordeiro embalada a vácuo |
title |
Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat |
spellingShingle |
Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat Cordeiro, Cecília De Souza packaging plasticizers stability embalagem estabilidade plastificantes |
title_short |
Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat |
title_full |
Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat |
title_fullStr |
Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat |
title_full_unstemmed |
Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat |
title_sort |
Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat |
author |
Cordeiro, Cecília De Souza |
author_facet |
Cordeiro, Cecília De Souza Forato, Lucimara Aparecida Bernardes Filho, Rubens Nassu, Renata Tieko |
author_role |
author |
author2 |
Forato, Lucimara Aparecida Bernardes Filho, Rubens Nassu, Renata Tieko |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Embrapa Instrumentação Embrapa Pecuária Sudeste |
dc.contributor.author.fl_str_mv |
Cordeiro, Cecília De Souza Forato, Lucimara Aparecida Bernardes Filho, Rubens Nassu, Renata Tieko |
dc.subject.por.fl_str_mv |
packaging plasticizers stability embalagem estabilidade plastificantes |
topic |
packaging plasticizers stability embalagem estabilidade plastificantes |
description |
ABSTRACT:During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects and storage time. The combination of olive oil and pepper oil (OLPP) exhibited higher color stability, while the coatings containing rosemary (RO), rosemary and olive oil (OLRO), and pink pepper oil (PP) exhibited the highest oxidative stability in 29 days. The pH, WHC, and shear force parameters did not appear to have been affected by the coatings. In summary, as appearance is an important purchasing factor, the coating containing olive oil and pink pepper oil is very promising as an alternative for maintaining vacuum-packaged lamb meat quality. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-10-03T17:31:29Z 2019-10-03T17:31:29Z 2019 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/0103-8478cr20190310 Ciência Rural. Universidade Federal de Santa Maria, v. 49, n. 10, p. -, 2019. 0103-8478 http://hdl.handle.net/11449/183752 10.1590/0103-8478cr20190310 S0103-84782019001000753 S0103-84782019001000753.pdf |
url |
http://dx.doi.org/10.1590/0103-8478cr20190310 http://hdl.handle.net/11449/183752 |
identifier_str_mv |
Ciência Rural. Universidade Federal de Santa Maria, v. 49, n. 10, p. -, 2019. 0103-8478 10.1590/0103-8478cr20190310 S0103-84782019001000753 S0103-84782019001000753.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Ciência Rural |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
- application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
SciELO reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1797789788417294336 |