Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract

Detalhes bibliográficos
Autor(a) principal: Massingue, Armando Abel
Data de Publicação: 2022
Outros Autores: Bueno, Lethicia Olimpio, Carmo, Lorrany Ramos do, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
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