Table 1.
Chemical composition of beef patties treated with BHT, copaiba and oregano essential oil or blend of essential oils.
Table 2.
Evolution of lipid oxidation (TBARs), antioxidant activity ABTS, and total phenolic compounds treated with BHT, copaiba and oregano essential oil or blend of essential oils during storage.
Fig 1.
Evolution of antioxidant activity ABTS and total phenolic compounds in beef patties treated with BHT, copaiba and oregano essential oil or blend of essential oils during display.
Fig 2.
Evolution of lipid oxidation in beef patties treated with BHT, copaiba and oregano essential oil or blend of essential oils during display.
Table 3.
Evolution of CIE color parameters (L*, a*, b*, C* and H*) in beef patties treated with BHT, copaiba and oregano essential oil or blend of essential oils during storage.
Table 4.
Effect of BHT, copaiba and oregano essential oil or blend of essential oils on pH, cooking losses and shear force of beef patties during storage.
Fig 3.
Evolution of cooking losses in beef patties treated with BHT, copaiba and oregano essential oil or blend of essential oils during display.
Table 5.
Consumer acceptability of beef patties treated with BHT, copaiba and oregano essential oil or blend of essential oils (n = 124 consumers)§.
Fig 4.
Scanning electron micrographs of the beef patties without oil essential e com BHT (A, B, C e D) and with essential oils (E an F—Copaiba), (G and H—Oregano) and (I and J—blend of essential oil).
Magnification of 1200X, 1800X.