Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/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. |
id |
UNIFEI_d0210c630dfa47e44d28254547038ac8 |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/29143 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
spelling |
Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extractProlongación 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 JamaicaExtensão do tempo de exposição refrigerada de carne bovina por revestimento comestível de gelatina-quitosana incorporado com extrato de folhas de pimenta da JamaicaMeat colorOxidationPacking system.Cor de la carneOxidaciónSistema de embalaje.Cor da CarneOxidaçãoSistema de embalagem.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.Este estudio objetivou examinar el uso potencial de extractos etanólicos de pimienta de Jamaica como agente antioxidante en la película de recubrimiento comestible de gelatina y quitosano para preservar la carne de res durante la exhibición. Solomillos de res se usaron en tratamientos de control (sin recubrimiento comestible), GEL (película comestible) y AEXT (película comestible que contenía 300mg/kg de extracto de pimienta de Jamaica), se envolvieron en una película permeable al oxígeno y se evaluaron durante un período de 10 días (2,5 °C). Los efectos y sus interacciones se analizaron mediante la prueba F (ANOVA), cuando fueron estadísticamente significativos (p<0,05), las medias se compararon mediante la prueba de Duncan. La multiplicación de bacterias psicrotróficas no se vio afectada por los tratamientos, pero el crecimiento de bacterias ácido-lácticas se retrasó en las muestras de carne rebozada. Los recubrimientos comestibles redujeron las pérdidas de peso y la oxidación de lípidos de la carne en comparación con el control, pero AEXT fue más efectivo como antioxidante. Los recubrimientos no afectaron las formas redox de mioglobina, pero aumentaron la estabilidad del color, lo que dio lugar a muestras con colores más claros (valores L* más altos) y rojo brillante (valores h más altos) durante hasta 8 días frente a 6 días para el control. Sin embargo, estos cambios en el color instrumental se consideraron pequeños.El uso de extracto de pimienta de Jamaica en la película comestible como antioxidante es factible, pero se necesitan más estudios para llegar a la mezcla ideal para reducir la decoloración de la carne durante la exhibición.Este estudo teve como objetivo examinar o potencial uso de extratos etanólicos de pimenta da Jamaica como agente antioxidante em filmes de revestimento comestível a base de gelatina-quitosana para preservar a carne bovina durante a exibição no varejo. Bifes de contrafilé foram utilizados nos tratamentos controle (sem cobertura comestível), GEL (filme de revestimentos) e AEXT (filme de revestimento contendo 300 mg/kg de extrato de pimenta da Jamaica), embalados em filme permeável ao oxigênio e analisadas no período de 10 dias, sob refrigeração (2,5°C). Os efeitos e suas interações foram analisados pelo teste F (ANOVA) e, quando estatisticamente significantes (p<0,05), as médias foram comparadas pelo teste de Duncan. A multiplicação de bactérias psicrotróficas não foi afetada pelos tratamentos, mas o crescimento de bactérias lácticas foi retardado nas amostras revestidas. Os revestimentos comestíveis diminuíram as perdas de peso e a oxidação lipídica da carne em relação ao controle durante o armazenamento, mas o revestimento AEXT foi mais eficaz como antioxidante. Os revestimentos não afetaram as formas redox da mioglobina, mas aumentaram a estabilidade da cor, gerando amostras com cores mais claras (maiores valores de L*) e tom vermelho brilhante (maiores valores de h) por até 8 dias contra 6 dias para o controle. No entanto, essas mudanças na cor instrumental foram consideradas pequenas. O uso de extrato de pimenta da Jamaica no filme de revestimento comestível como antioxidante é viável, porém mais estudos são necessários para chegar à mistura ideal para reduzir a descoloração da carne durante a exposição refrigerada.Research, Society and Development2022-04-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2914310.33448/rsd-v11i6.29143Research, Society and Development; Vol. 11 No. 6; e26611629143Research, Society and Development; Vol. 11 Núm. 6; e26611629143Research, Society and Development; v. 11 n. 6; e266116291432525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/29143/25194Copyright (c) 2022 Armando Abel Massingue; Lethicia Olimpio Bueno; Lorrany Ramos do Carmo; Paulo Rogério Fontes; Alcinéia de Lemos Souza Ramos; Eduardo Mendes Ramoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMassingue, Armando AbelBueno, Lethicia Olimpio Carmo, Lorrany Ramos do Fontes, Paulo Rogério Ramos, Alcinéia de Lemos Souza Ramos, Eduardo Mendes 2022-05-13T18:04:10Zoai:ojs.pkp.sfu.ca:article/29143Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:18.160076Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract 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 Extensão do tempo de exposição refrigerada de carne bovina por revestimento comestível de gelatina-quitosana incorporado com extrato de folhas de pimenta da Jamaica |
title |
Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract |
spellingShingle |
Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract Massingue, Armando Abel Meat color Oxidation Packing system. Cor de la carne Oxidación Sistema de embalaje. Cor da Carne Oxidação Sistema de embalagem. |
title_short |
Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract |
title_full |
Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract |
title_fullStr |
Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract |
title_full_unstemmed |
Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract |
title_sort |
Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract |
author |
Massingue, Armando Abel |
author_facet |
Massingue, Armando Abel Bueno, Lethicia Olimpio Carmo, Lorrany Ramos do Fontes, Paulo Rogério Ramos, Alcinéia de Lemos Souza Ramos, Eduardo Mendes |
author_role |
author |
author2 |
Bueno, Lethicia Olimpio Carmo, Lorrany Ramos do Fontes, Paulo Rogério Ramos, Alcinéia de Lemos Souza Ramos, Eduardo Mendes |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Massingue, Armando Abel Bueno, Lethicia Olimpio Carmo, Lorrany Ramos do Fontes, Paulo Rogério Ramos, Alcinéia de Lemos Souza Ramos, Eduardo Mendes |
dc.subject.por.fl_str_mv |
Meat color Oxidation Packing system. Cor de la carne Oxidación Sistema de embalaje. Cor da Carne Oxidação Sistema de embalagem. |
topic |
Meat color Oxidation Packing system. Cor de la carne Oxidación Sistema de embalaje. Cor da Carne Oxidação Sistema de embalagem. |
description |
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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-27 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/29143 10.33448/rsd-v11i6.29143 |
url |
https://rsdjournal.org/index.php/rsd/article/view/29143 |
identifier_str_mv |
10.33448/rsd-v11i6.29143 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/29143/25194 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 6; e26611629143 Research, Society and Development; Vol. 11 Núm. 6; e26611629143 Research, Society and Development; v. 11 n. 6; e26611629143 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052826796425216 |