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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

ffect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Pattie

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Author(s):
Soares, Kallyne Sousa [1] ; Souza, Marthyna Pessoa [1] ; Silva-Filho, Edson C. [2] ; Barud, Hernane Silva [3] ; Ribeiro, Clovis Augusto [4] ; Santos, Diogenes Dias [5] ; Rocha, Karla Nayalle Souza [6] ; de Moura, Jose Fabio Paulino [1] ; Oliveira, Ronaldo Lopes [7] ; Bezerra, Leilson Rocha [1]
Total Authors: 10
Affiliation:
[1] Univ Fed Campina Grande, Dept Anim Sci Anim Hlth & Sci Grad, BR-58798119 Patos de Minas, Paraiba - Brazil
[2] Fed Univ Piaui UFPI, Dept Chem, Adv Mat Lab, BR-64049550 Teresina, Piaui - Brazil
[3] Univ Ctr Araraquara UNIARA, Dept Biotechnol, BR-14801320 Araraquara, SP - Brazil
[4] Sao Paulo State Univ UNESP, Inst Chem, BR-14800900 Araraquara, SP - Brazil
[5] BioSmart Nano Technol, BR-14808162 Araraquara, SP - Brazil
[6] Fed Inst Educ Sci & Technol Paraiba Campus Patos, Dept Hlth, BR-58700000 Patos de Minas, Paraiba - Brazil
[7] Univ Fed Bahia, Dept Anim Sci, BR-40170110 Salvador, BA - Brazil
Total Affiliations: 7
Document type: Journal article
Source: Molecules; v. 26, n. 23 DEC 2021.
Web of Science Citations: 0
Abstract

The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 x 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 degrees C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer. (AU)

FAPESP's process: 16/15504-2 - Polymeric films based on onion (Allium cepa L.): a new generation of materials for aplication as edible package
Grantee:Diógenes dos Santos Dias
Support type: Research Grants - Innovative Research in Small Business - PIPE