SOARES, K. S.; http://lattes.cnpq.br/7507296793151327; SOARES, Kallyne Sousa.
Resumo:
The application of new technologies that aim to promote the dissemination of better
quality food and longer shelf life has been increasing remarkably. Edible and
degradable films stand out as an excellent alternative for replacing their synthetic
equivalents, contributing to the improvement of environmental issues, food
conservation and optimization of sensory qualities. According to this promising
strategy, an onion (Allium cepa L.) emerges as a potential source of edible films for
applications related to biodegradable packaging. Therefore, the aim of the study was to
evaluate the effects of onion edible films on the shelf life of beef hamburger during the
9-day storage period at 4 °C and its acceptance by the consumer. Two treatments
(control and onion film) and three replications were used, with analyzes performed at
four times intervals (0, 3, 6 and 9), from the defined physical properties, lipid oxidation,
microbiological analysis related to the count total mesophiles and psychrophils and
sensory analysis of the Quadriceps femoris muscle. With the results of the evaluation, it
was observed that, between treatments, there was no statistical difference (p> 0.05) for
coordinates L *, a * and b *, however over the storage time, it was observed to decrease
( p>0.05) in b * values for as a control, while the film treatment preserved these values.
The pH of the studied controls increased (p<0.05), while the pH values of the studied
film-coated decreased (p<0.05). The CRA of all decreased as the increase time
increased. PPC, heme iron content and TBA values do not show a slope difference
(p>0.05). When analyzing the texture profile, chewability was shown to be higher due
to the inclusion of the film in relation to the control treatment over the storage time. As
a result, it was also observed a decrease (p <0.05) in the microbial growth of mesophiles
and psychrophiles in treatments with the film compared to the control. The highest
scores for the sensory attributes they provide and the highest acceptance index were for
the treatments with the onion-based film. We conclude that the inclusion of onion-based
films have promising characteristics for the preservation of hamburgers, in addition to
improving sensory attributes and increasing consumer acceptance, and could be used in
the meat packaging industry and meat products instead of conventional packaging,
ensuring improved quality and increased shelf life of food.