Efeito do filme de cebola comestível (Allium cepa L.) na qualidade, propriedades sensoriais e vida útil de hambúrgueres de carne bovina.

Abstract

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.