Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat

Abstract

EnglishDuring the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P portuguesDurante a vida de prateleira da carne fresca podem ocorrer mudancas fisico-quimicas, microbiologicas e sensoriais indesejadas. Para evitar tais mudancas a combinacao da embalagem tradicional a vacuo com revestimentos comestiveis e uma alternativa. O objetivo deste estudo foi avaliar o efeito do uso de diferentes revestimentos comestiveis a base de zeinas em combinacao com diferentes oleos vegetais (oleos de: pimenta rosa, alecrim, azeite e combinacao de azeite + oleo de pimenta rosa ou alecrim) nas caracteristicas fisico-quimicas da carne ovina, embalada a vacuo e armazenada a temperatura 5±1 °C. Foram realizadas analises de pH, cor instrumental, capacidade de retencao de agua (CRA), forca de cisalhamento, substâncias reativas ao acido tiobarbiturico (TBARS) a cada sete dias, no periodo de 29 dias. Foram observadas diferencas significativas (P