Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability

• Published in: PloS one Vol. 11; no. 8; p. e0160535
• Main Authors: Vital, Ana Carolina Pelaes, Guerrero, Ana, Monteschio, Jessica de Oliveira, Valero, Maribel Velandia, Carvalho, Camila Barbosa, de Abreu Filho, Benício Alves, Madrona, Grasiele Scaramal, do Prado, Ivanor Nunes
• Format: Journal Article
• Language: English
• Published: United States Public Library of Science 09-08-2016; Public Library of Science (PLoS)
• Subjects: Acceptability; Alginates - chemistry; Alginic acid; Analysis; Animal sciences; Animals; Antioxidants; Antioxidants (Nutrients); Antioxidants - chemistry; Beef; Biology and Life Sciences; Cattle; Coating effects; Coatings; Color; Consumer Behavior; Engineering and Technology; Essences and essential oils; Essential oils; Flavor; Food industry; Food packaging; Food Preservation - methods; Food processing industry; Food Quality; Food safety; Food science; Food Storage; Free radicals; Glucuronic Acid - chemistry; Health aspects; Hexuronic Acids - chemistry; Hydrogen-Ion Concentration; Influence; Lipid peroxidation; Lipids; Lipids - chemistry; Male; Meat; Meat quality; Mechanical Phenomena; Medicine and Health Sciences; Odor; Odors; Oils & fats; Oils, Volatile - chemistry; Oregano; Origanum; Origanum - chemistry; Oxidation; Oxidation-Reduction; Physical Sciences; Preservation; Proteins; Red Meat; Research and Analysis Methods; Rosemary; Rosmarinus; Rosmarinus - chemistry; Zoology; Brazil
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0160535

The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale). Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.