Orientador: Prof. Dr. Ivanor Nunes do Prado 

Data da Defesa: 12/03/2018



INTRODUCTION: Wagyu beef has become popular due to its intense marbling and gaining value in the market. Meat is one of the foods most prone to oxidative deterioration, and the lipid oxidation process is considered one of the main processes by which the quality of meat and its derivatives is lost. To reduce lipid oxidation during storage antioxidant agents are applied for the retardation of deterioration, extension of shelf life and maintenance of quality and safety. The interest in alternative additives from natural sources has been gaining prominence in food use. Meat packaging innovations are driven by an effort to meet growing consumer demand and high quality expectations. Essential oils of herbs and spices are known for their strong antioxidant, antimicrobial and antifungal activities in foods. These properties are due to the presence of many bioactive components, including flavonoids, terpenoids, vitamins, minerals, carotenoids and phytoestrogens, but they have limitations of use due to its pronounced flavor and characteristic odor. Coatings are a new alternative for food maintenance, since they can interact directly or indirectly to maintain the characteristics of the product. Taking into account the good properties of the essential oils and the reported effectiveness of coatings the objective of this study was to evaluate the efficacy of an alginate based edible cover added of cinnamon and marjoram essential oils on the oxidative stability, sensory properties and quality of the burger of Wagyu. For the preparation of the hamburger the topside cut (M. semimenbranosus) of a single Wagyu breed was used. The meat was thawed (4 ° C / 24h) and ground in an industrial grinder. After grinding the meat was homogenized being separated into 30g portions and molded, after the burger was randomly distributed for application of the different treatments. To prepare the toppings the alginate was solubilized in distilled water at 70 ° C and stirred constantly, being cooled to 25 ° C and the essential oils added. The samples were immersed in this solution and then in 2% calcium chloride and kept in trays under cooling (2 ° C) and analyzed at different storage times (1, 4 and 7 days). The treatments were defined as: CON - hamburger without edible cover; ECO - burger with edible cover; CIN - burger with added coverage of 0.1% cinnamon essential oil and MAJ - burger with added cover of 0.1% marjoram essential oil. The lipid oxidation was quantified using the
thiobarbituric acid reactive substance test (TBARS), color, pH, loss of mass and loss by cooking, texture, electron microscopy and spectroscopy - FTIR of each treatment. In relation to the antioxidant activity the results of the ABTS and DPPH tests showed similarity, where the hamburger with added essential oils showed better values, and the CIN presented higher antioxidant activity (p <0.001) than the other treatments. All samples showed an increase in the value of malonaldehyde during storage (p <0.001), however, this increase was more accelerated for CON. The hamburger with edible toppings helped keep the color in storage. The pH remained stable during the exposure period without change (p> 0.05). The coatings significantly decreased water losses in relation to the CON. With the microscopy analysis it was possible to observe the homogeneous distribution of the coating on the hamburger. The infrared spectrophotometry showed that there was no difference between the spectra of the analyzed treatments. The texture values for coated hamburgers decreased significantly with respect to CON. The results obtained in this work show that the use of edible toppings added of essential oils maintain the characteristics and improve the useful life of the meat products, being also a healthier product for the consumer.
Key words: Wagyu, hamburger, essential oil, edible coatings, lipid oxid

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