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Título : Effect of copaiba essential oil (Copaifera officinalis L.) as a natural preservative on the oxidation and shelf life of sheep burgers
Autor : Oliveira Monteschio, Jéssica de.
Miranda de Vargas Junior, Fernando.
Alves da Silva, Adrielly Lais.
Alves das Chagas, Renata.
Fernandes, Tatiane.
Leonardo, Ariadne Patricia.
Guerrero Barrado, Ana.
Materias: Alimentos - Aditivos.Food additives.Antioxidants.Carne - Conservación.Meat - Preservation.Antioxidantes.
Fecha de publicación : 18-mar-2021
Editorial : PLOS
Citación : Monteschio, J.O., de Vargas Junior, F.M., Alves da Silva, A.L., das Chagas, R.A., Fernandes, T., Leonardo, A.P., Kaneko, I.N., de Moraes Pinto, L.A., Guerrero, A., de Melo Filho, A.A., Ferraz, V.P., Fagundes, G.M., & Muir, J.P. (2021). Effect of copaíba essential oil (Copaifera officinalis L.) as a natural preservative on the oxidation and shelf life of sheep burgers. PloS One, vol. 16, i. 3 (18 mar.), art. e0248499. DOI: https://doi.org/10.1371/journal.pone.0248499
Resumen : We evaluated the effects of the inclusion of copaı´ba (Copaifera officinalis L.) essential oil at 0.05 and 0.1% as a possible replacement of synthetic additive butylated hydroxytoluene (BHT) in sheep burgers during 14 days of storage in a refrigerated display case (4˚C). During the shelf life days, analyzes of antioxidant activity, lipid oxidation, pH, color, cooking loss, texture and consumer acceptability were carried out on refrigerated burgers. The addition of copaı´ba essential oil showed an antioxidant effect in sheep burgers (P > 0.05), reducing lipid oxidation. Copaiba essential oil added at 0.05% showed the highest antioxidant activity, decreased cooking losses and delaying discoloration (loss of redness) during storage; it further improved, the tenderness of sheep burgers (P < 0.05). The treatments had no effect (P > 0.05) on consumer acceptability. Copaiba essential oil is a promising natural antioxidant to increase the shelf life of meat products, as well as being a viable solution to replace synthetic antioxidant BHT, thereby promoting the fresh-like quality appeal of sheep burgers.
Descripción : Este artículo se encuentra disponible en la página web de la revista en la siguiente URL: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0248499
En este artículo también participan: Isabelle Naemi Kaneko, Laura Adriane de Moraes Pinto, Antônio Alves de Melo Filho, Vany Perpétua Ferraz, Gisele Maria Fagundes y James Pierre Muir.
Idioma: en
URI : http://hdl.handle.net/10637/13691
Derechos: http://creativecommons.org/licenses/by/4.0/deed.es
ISSN : 1932-6203 (Electrónico)
Aparece en las colecciones: Dpto. Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos

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