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

Abstract

The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.

Physicochemical, Sensorial and Antioxidant Properties of Sardine Fish Patties Incorporated with Different Natural Additives

“…These data agree with previous studies that reported a significant reduction of redness after the incorporation of Moringa seeds on beef burgers and green tea on hamburgers (Al-Juhaimi et al, 2016;Fachinello et al, 2018). Meanwhile, other authors demonstrated a slight reduction of redness after the incorporation of oregano essential oil into beef burgers (Leite et al, 2022), and turmeric powder into chorizo (Hleap-Zapata et al, 2020). The addition of turmeric also increased the yellowness (b*) of the fish patties, and this agreed with the study by Mancini et al (2015), who showed a significantly higher yellowness value in turmeric treated-rabbit burgers.…”

Using plant-based compounds as preservatives for meat products: A review

“…The composition of meat can cause rapid LA and PA, leading to a shorter shelf-life and poor quality proteins, resulting in economic losses for the meat industry [ 17 , 37 ]. In industrialized countries, there is a demand for healthier, high-quality proteins with a longer shelf-life [ 21 ].…”