Fig 1.
Concentration of chemical components in essential oil of Copaiba.
Table 1.
Identification and concentration of chemical components in essential oil of Copaiba.
Fig 2.
Antioxidant activity ABTS, DPPH radical scavenging and Total phenolic compounds of sheep burgers during storage.
CON–sheep burger, without antioxidants; BHT—burger containing hydroxytolueneobutylated; CEO-0.05% sheep burger with 0.05% of Copaiba essential oil; CEO-0.1%: sheep burger with 0.1% of Copaiba essential oil). Different lower case letters in the same line are significantly different between treatments. Different upper case letters in the same column are significantly different between days of storage in a treatement.
Fig 3.
Effect of copaiba essential oil and BHT inclusion on lipid oxidation of sheep burger during storage.
CON–sheep burger, without antioxidants; BHT—burger containing hydroxytolueneobutylated; CEO-0.05% sheep burger with 0.05% of Copaiba essential oil; CEO-0.1%: sheep burger with 0.1% of Copaiba essential oil). Different lower case letters in the same line are significantly different between treatments. Different upper case letters in the same column are significantly different between days of storage in a treatement.
Table 2.
Effect of Copaiba essential oil and BHT inclusion on color changes of sheep burgers during storage.
Table 3.
Effect of Copaiba essential oil and BHT inclusion on quality parameters pH, cooking losses and shear force in sheep burgers during storage.
Table 4.
Effect of Copaiba essential oil and BHT inclusion on consumer acceptability of sheep burgers during storage (n = 67 consumers)§.