Effect of edible onion (Allium cepa L.) film on quality, sensory properties and shelf life of beef burger patties

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorFederal University of Campina Grande-
Autor(es): dc.contributorFederal University of Piauí (UFPI)-
Autor(es): dc.contributorUniversity Center of Araraquara (UNIARA)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorBioSmart Nano Technology-
Autor(es): dc.contributorScience and Technology of Paraiba/Campus Patos-
Autor(es): dc.contributorUniversidade Federal da Bahia (UFBA)-
Autor(es): dc.creatorSoares, Kallyne Sousa-
Autor(es): dc.creatorSouza, Marthyna Pessoa-
Autor(es): dc.creatorSilva-Filho, Edson C.-
Autor(es): dc.creatorBarud, Hernane Silva-
Autor(es): dc.creatorRibeiro, Clóvis Augusto-
Autor(es): dc.creatorSantos, Diógenes Dias-
Autor(es): dc.creatorRocha, Karla Nayalle Souza-
Autor(es): dc.creatorde Moura, José Fabio Paulino-
Autor(es): dc.creatorOliveira, Ronaldo Lopes-
Autor(es): dc.creatorBezerra, Leilson Rocha-
Data de aceite: dc.date.accessioned2025-08-21T22:35:08Z-
Data de disponibilização: dc.date.available2025-08-21T22:35:08Z-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2021-11-30-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/molecules26237202-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/233872-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/233872-
Descrição: dc.descriptionThe 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 × 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◦ 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.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionDepartment of Animal Science Animal Health and Science Graduate Federal University of Campina Grande-
Descrição: dc.descriptionChemistry Department Laboratory of Advanced Materials Federal University of Piauí (UFPI)-
Descrição: dc.descriptionDepartment of Biotechnology University Center of Araraquara (UNIARA)-
Descrição: dc.descriptionChemical Institute São Paulo State University (UNESP)-
Descrição: dc.descriptionBioSmart Nano Technology-
Descrição: dc.descriptionHealth Department Federal Institute of Education Science and Technology of Paraiba/Campus Patos-
Descrição: dc.descriptionDepartment of Animal Science Federal University of Bahia-
Descrição: dc.descriptionChemical Institute São Paulo State University (UNESP)-
Descrição: dc.descriptionFAPESP: 16/15504-2-
Idioma: dc.languageen-
Relação: dc.relationMolecules-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAntimicrobial-
Palavras-chave: dc.subjectBeef burgers patties-
Palavras-chave: dc.subjectEdible coating-
Palavras-chave: dc.subjectLipid oxidation-
Palavras-chave: dc.subjectTexture-
Título: dc.titleEffect of edible onion (Allium cepa L.) film on quality, sensory properties and shelf life of beef burger patties-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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