Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes

• Published in: PloS one Vol. 17; no. 8; p. e0272852
• Main Authors: Leite, Silvana Mari Belloli, da Silva Assunção, Esther Morais, Alves, Anandra Vitória das Neves Gurgel, de Souza Maciel, Edymeiko, de Moraes Pinto, Laura Adriane, Kaneko, Isabelle Naemi, Guerrero, Ana, Correa, Ana Paula Folmer, Müller Fernandes, Jovanir Inês, Lopes, Nívia Pires, Vital, Marcos José Salgado, Monteschio, Jéssica de Oliveira
• Format: Journal Article
• Language: English
• Published: San Francisco Public Library of Science 10-08-2022; Public Library of Science (PLoS)
• Subjects: Acceptability; Acids; Antioxidants; Beef; Biology and Life Sciences; Butylated hydroxytoluene; Consumer preferences; Cooking; Copaifera officinalis; Essential oils; Evaluation; FDA approval; Food processing; Lipid peroxidation; Lipids; Meat industry; Meat products; Medicine and Health Sciences; Odors; Oils & fats; Oregano; Oxidation; Parameters; Physical Sciences; Preservatives; Processed foods; Properties; Sensory evaluation; Sensory properties; Shelf life; Brazil
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0272852

The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.