Edible gelatin/glycerol coating added with rosemary essential oil (Rosmarinus officinalis L.) increases pork loin shelf life

Autores

  • Isabela Costa Guimarães Universidade Federal de Lavras/ Universidade Federal de Viçosa-Campus Rio Paranaíba
  • David Roger Paixão Marques
  • Ana Luiza de Souza Miranda
  • Giselle Pereira Cardoso

DOI:

https://doi.org/10.5380/bceppa.v1i1.84569

Palavras-chave:

Pork loin, Essential oil, Edible coating, Rosmarinus officinalis L., Meat quality.

Resumo

The use of plastic as packaging for food preservation has been questioned due to its great environmental impact. Thus, we seek new alternatives to reduce the non-biodegradable material use and add value to packaged food. The edible coating use is a very viable alternative, not only because it reduces the use of plastic, but also because it acts as an active packaging. Elements that improve its properties, such as the addition of essential oil, can be added to it. This work aims to evaluate the effect of gelatin-based coating with rosemary essential oil addition during 8 days of cold storage of pork loin. The coated samples added with rosemary essential oil obtained better responses to the pH, weight loss, firmness, lipid oxidation, and microbiological growth analyzes, proving to be a great alternative for refrigerated meat conservation. In sensory evaluation, no significant difference was observed between the control and the coated meat.

Biografia do Autor

Isabela Costa Guimarães, Universidade Federal de Lavras/ Universidade Federal de Viçosa-Campus Rio Paranaíba

Graduada em Engenharia de Alimentos pela UFLA, mestre em Ciências dos Alimentos pela UFLA, doutoranda em Ciência dos Alimentos pela UFLA e professora Assistente do curso de Ciência de Alimentos do Instituto de Ciências Agrárias da UFV/CRP.

Downloads

Publicado

2022-07-28

Como Citar

Guimarães, I. C., Marques, D. R. P., Miranda, A. L. de S., & Cardoso, G. P. (2022). Edible gelatin/glycerol coating added with rosemary essential oil (Rosmarinus officinalis L.) increases pork loin shelf life. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 40(1). https://doi.org/10.5380/bceppa.v1i1.84569

Edição

v. 40 n. 1 (2022)

Seção

Artigos

Licença

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.