Ana Carolina Pelaes Vital

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

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.

Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers

Forty Nellore heifers were fed (73days) with different diets: with or without essential oils (clove and/or rosemary essential oil) and/or active principle blend (eugenol, thymol and vanillin). The pH, fat thickness, marbling, muscle area and water losses (thawing and drip) were evaluated 24h post mortem on the Longissimus thoracis, and the effects of aging (14days) was evaluated on the meat cooking losses, color, texture and lipid oxidation. Antioxidant activity was also evaluated. Treatments had no effect (P>0.05) on pH, fat thickness, marbling, muscle area, thawing and drip losses. However, treatments affected (P<0.05) cooking losses, color, texture and lipid oxidation. The diets with essential oil and the active principle blend reduced the lipid oxidation and reduced the color losses in relation to control diet. Aging affected (P<0.05) texture and lipid oxidation. The essential oil and active principles or its blend have potential use in animal feed aiming to maintain/improve meat quality during shelf-life.

Effects of storage time and temperature on lipid oxidation of egg powders enriched with natural antioxidants

The lipid fraction of egg powder may be affected by storage conditions due to the development of oxidative rancidity caused by polyunsaturated fatty acids. This study evaluated egg powders enriched with antioxidants [tocopherol, catechin, lycopene, and butylated hydroxyanisole (BHA)] for conjugated dienes (during a 90-day period) and for malonaldehydes (during a 210-day period) at 25±2 and 4±1°C. The presence of lycopene and BHA increases the total phenolic compounds in the enriched egg powders, and BHA exhibits the most antioxidant activity, as quantified by an ABTS assay. Egg powders enriched with antioxidants do not show any reduction in conjugate diene production compared to controls, and no effect of storage temperature is observed; however, in the production of malonaldehyde, greater stability is observed at 4°C, and catechin is more effective in reducing oxidation during storage. The results show that natural antioxidants can be used in egg powder instead of synthetic compounds to reduce malonaldehyde production during storage.

Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils

Fresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the strong flavor of EOs, their use should consider consumer preferences and sensory acceptability. This study evaluated the effects of edible coating (with oregano and rosemary essential oil) on beef in relation to consumer preferences, besides the determination of habits of consumption and buying intentions of consumers. Acceptability scores from three clusters of consumers was described. Coating with oregano was the preferred. The higher consumer acceptance and willingness to buy this product indicate a great potential and possibility of using coatings with essential oils in fresh animal products.

Quality and Sensorial Evaluation of Beef Hamburger Made with Herbs, Spices, and Reduced Sodium Content

ABSTRACT Strategies aiming to reduce dietary sodium are being implemented based on studies that show that excessive consumption of sodium is associated with negative health effects. The objective of this study was to characterize hamburgers with reduced sodium (NaCl) content by 25% (F25) and 50% (F50). Microbiology, physico-chemical composition, and sensory analysis (for non-hypertensive and hypertensive consumers) were performed. In addition, a market survey was conducted. Sodium reduction affected the hamburger firmness; F50 presented the highest value. Microbiological aspects were adequate. The acceptability of hyposodic hamburgers remained over 70%. Hypertensive consumers had great overall acceptability and only non-hypertensive consumers detected the sodium reduction (F50). A market survey showed consumer interest in acquiring products with sodium reduction. Thus, it is possible to reduce the amount of sodium in meat products, which may benefit consumer health due to reduced sodium consumption.

Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils

The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investigated. In relation to lipid oxidation, a decrease was observed in fish with the edible coatings compared to the control being the coating with oregano EO the most effective and also with the highest antioxidant activity. Loss in color and weight were significantly lower with coating. Fish with coating maintained firmness whereas fish without coating became softer. Fish with edible coating and oregano essential oils showed higher sensory acceptability regarding to odor evaluated by consumers. Thus, edible coatings with essential oils as natural antioxidant improved the product quality and sensory acceptability.