Estabilidade oxidativa de hambúrguer de frango em embalagens ativas com extrato de Barbatimão e Orégano.

Abstract

The active packaging is defined as a system that purposely incorporates components that will release into the packaged product benefits to extend its shelf life. The objective was to evaluate the antioxidant effect of active packaging extracts of oregano and barbatimão. The hamburgers were prepared following 3 treatments: T1 - the sample was stored in a packaging without antioxidant, T2 - the sample was stored in packaging with barbatimão extract and T3 - the sample was stored in packaging with oregano extract. All the hamburger formulations presented results within the limits established by the current normative instuction n° 4 of MAPA, presenting average values of 65.43% of humidity; 22.48% protein and 2.64% lipids. After 90 days of storage, T2 and T3 presented significant and protective effect for water activity parameters (0.983 and 0.982), pH (5.93 and 5.94) and TBA (3.59 and 2.88 mg of malonaldehyde / Kg), respectively, when compared to T1 (0.983, 6.48 and 4.71 mg malonaldehyde / kg). Therefore, the use of active packaging with natural antioxidants of oregano and barbatimão were shown to be effective in the oxidative stability of chicken hamburgers.