Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes

The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.


Conclusões ou Pendências e Lista de Inadequações:
69.310-000  You are being invited to participate, as a volunteer, in a research on sensory analysis of gourmet beef burgers with different types of essential oils. This document will provide you with important information about the study. Please read the content below carefully and clarify your doubts with the team to decide whether or not you want to participate. If you accept to be part of the study, sign this document. If you do not want to participate you will not be penalized in any way.
The experiment aims to evaluate the sensory attributes (odor, tenderness, flavor, and overall acceptability) of gourmet beef hamburger added with Copaiba and Oregano essential oils as a "natural" additive. The samples offered will be in the form of cubes with a 2 cm edge size and will be subjected to a cooking process on a grill, preheated to 200 ºC, up to an internal temperature of 71 ° C.
The data will be collected at the Federal University of Roraima -UFRR, Campus Cauamé, and the samples will be produced in the Technology of Animal Products Lab of Animal Production course. For this, your participation is very important, and it would take place as follows: you will evaluate the samples from left to right with the option to repeat the evaluation of the samples already evaluated, if necessary. You must mark the numbers of the samples on the form, in the tables on the right and left, assign grades according to the scale presented on the form itself, which varies from "dislike extremely" to "like extremely".
It is worth clarifying that this investigation can offer discomfort and embarrassment to the participant, as there is a risk of rejection of the hamburger flavor as well as a risk of food poisoning if the sample offered is a carrier of toxic substances, which can be both chemical and microbial in origin. Botulism is a typical example of intoxication of bacterial origin.
Infection is related to eating meat and meat products containing microorganisms with an infectious potential. In this, salmonellosis are typical examples.
We inform you that the risks stated above are possible, and in case of involvement with the participants, we declare our entire availability in medical assistance and other measures that are necessary to treat any possible illness caused by the participation and promotion of the total well-being of any possible victim.
The samples will be hygienically stored in refrigerators under controlled temperature and suitable for proper conservation and non-contamination by pathogens until the moment of analysis. The handling on the day of the analysis will be carried out by a properly trained team with items that guarantee hygiene in processing such as gloves, caps and masks. The samples will be subjected to a microbiological test to detect salmonella. The samples of cooking provides even eliminating any potential pathogen, but in any case in the event of contamination and damage health of the participants will be given all necessary medical care as earlier statement.
Regarding the benefits, it is worth noting that with the sensory analysis tasters have the opportunity to learn to distinguish through the quality standards that the consumer search (odor, tenderness, flavor, and overall acceptability) in addition to the essential oils act as a antioxidant that can increase the shelf life of meat and act on human health as a natural antioxidant.
It is noteworthy that your participation in this study is voluntary and spontaneous, without any type of remuneration during the period of the research, and you can give up at any time without prejudice to you.
An initial approach of the target group will be held in order to identify interest or not participation, which will be submitted to this term and orally prior to the project.
The information in this survey will be confidential and we guarantee that only the researcher will know about your participation.
You will receive a copy of this term with the telephone number and the institutional