Active alginate-based edible coating containing cinnamon (Cinnamomum zeylanicum) and marjoram (Origanum majorana L.) essential oils on quality of Wagyu hamburgers

Abstract

This study evaluated the use of an edible coating alginate-based with essential oil (cinnamon and marjoram) on the quality of Wagyu hamburgers (pH, weight loss, cooking loss, texture, color, lipid oxidation and antioxidant activity) during 7 days of display. Microscopy, FTIR and acceptability were also evaluated. Four treatments were evaluated: CON –hamburger without edible coating; ECO –with edible coating; CIN –with edible coating containing 0.1% of cinnamon essential oil; MAJ –with edible coating containing 0.1% of marjoram essential oil. pH of the samples was maintained throughout the storage time (p>0.05). Coatings decreased water and color losses, and shear force in relation to CON. The results indicated that CIN presented the highest antioxidant activity (p<0.001). Malonaldehyde value increased for all samples of during storage (p<0.001), being more accentuated for CON. The CIN presented best results in the majority of the analyzes, which indicates that the use of the cinnamon essential oil in coating can increase/maintain the quality of hamburgers during display.

Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes

“…The greater tenderness of the beef patties from the BEO treatment may be associated with water loss and oxidative processes during display days, and the presence of water in the product system provides a more succulent and softer product [ 56 ]. This fact can be confirmed by the BEO treatment having presented lower losses due to cooking and oxidation relative to the other treatments.…”

“…Regarding tenderness, it is possible that consumers detected a significantly higher shear force than presented in the CON treatment and reported a difference in the acceptability of beef patties from this treatment. Nascimento et al 2020 [ 56 ], when evaluating edible coating containing cinnamon ( Cinnamomum zeylanicum ) and marjoram ( Origanum majorana L.) essential oils of Wagyu hamburgers, which despite CON showing a significantly greater shear strength than all other samples, consumers did not notice these variations.…”