Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract
DOI:
https://doi.org/10.33448/rsd-v11i6.29143Keywords:
Meat color; Oxidation; Packing system.Abstract
This study was aimed to examine the potential use of ethanolic allspice extracts as antioxidant agent on the edible gelatin-chitosan coating film to preserve the beef during retail display. Beef sirloins steaks were used in control (without edible coating), GEL (coating film) and AEXT (coating film containing 300 mg/kg of allspice extract) treatments, overwrapped in oxygen-permeable film and evaluated up to 10 days, in refrigeration (2.5°C). The effects and their interactions were analyzed using the F test (ANOVA) and, when statistically significant (P < 0.05), the means were compared using Duncan test. The psychrotrophic bacteria multiplication was not affected by treatments, but lactic acid bacteria growth was retarded in the coated meat samples. The edible coatings decreased weight losses and lipid oxidation of the meat compared to the control during storage, but the AEXT coating was most effective as an antioxidant. The coatings did not affect the myoglobin redox forms but increased the color stability, leading to samples with lighter (higher L* values) and bright red (higher h values) colors for up to 8-days against 6-days to control. However, these changes in instrumental color were considered small. The use of allspice extract on the edible coating film as an antioxidant is feasible, but more studies are needed to reach the ideal blend to reduce meat discoloration during display.
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Copyright (c) 2022 Armando Abel Massingue; Lethicia Olimpio Bueno; Lorrany Ramos do Carmo; Paulo Rogério Fontes; Alcinéia de Lemos Souza Ramos; Eduardo Mendes Ramos
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