Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat

Cordeiro, Cecília de Souza; Forato, Lucimara Aparecida; Bernardes Filho, Rubens; Nassu, Renata Tieko

doi:10.1590/0103-8478cr20190310

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FOOD TECHNOLOGY • Cienc. Rural 49 (10) • 2019 • https://doi.org/10.1590/0103-8478cr20190310 copy

Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat

Utilização de revestimentos à base de zeínas contendo óleos vegetais sobre as características físico-químicas da carne de cordeiro embalada a vácuo

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects and storage time. The combination of olive oil and pepper oil (OLPP) exhibited higher color stability, while the coatings containing rosemary (RO), rosemary and olive oil (OLRO), and pink pepper oil (PP) exhibited the highest oxidative stability in 29 days. The pH, WHC, and shear force parameters did not appear to have been affected by the coatings. In summary, as appearance is an important purchasing factor, the coating containing olive oil and pink pepper oil is very promising as an alternative for maintaining vacuum-packaged lamb meat quality.

Key words:
packaging; plasticizers; stability

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: ceciliaengalimentos@gmail.com. ^*Corresponding author.

Parameter	Time (days)	CONT	OL	PP	RO	OLPP	OLRO	p (trat)
L^*	1	35.61±0.75^b	35.37±0.53^bC	37.77±1.09^a	37.45±0.74^aC	36.83±1.02^aB	37.24±0.36^a	0.012
	8	35.52±0.32^d	40.21±1.86^aA	37.77±1.33^b	38.01±0.61^bBC	38.80±0.65^cA	36.72±0.29^c	0.002
	15	37.23±1.37	38.61±0.92^B	38.92±1.36	38.83±0.70^B	38.36±0.92^A	39.56±1.97	0.369
	22	37.20±3.24	38.75±0.91^B	38.36±0.73	36.20±0.47^D	38.14±0.37^A	36.09±0.85	0.188
	29	39.19±1.85	38.61±1.31^B	40.27±1.16	42.24±2.23^A	38.34±0.54^A	39.34±2.97	0.190
P(time)		0.164	0.007	0.117	0.001	0.029	0.091
a^*	1	14.16±1.35^A	15.07±1.43	16.46±1.69^A	15.32±0.55^A	14.82±0.08	16.28±0.49^A	0.164
	8	14.44±0.44^A	14.87±0.43	14.29±0.50^B	14.42±0.23^B	13.84±1.92	15.71±0.31^A	0.222
	15	14.64±0.77^A	13.14±1.43	13.85±0.64^B	13.54±1.00^C	13.12±0.35	15.29±0.52^A	0.052
	22	11.85±1.13^bB	14.08±0.94^a	11.21±0.35^bC	13.66±0.96^aC	14.59±0.49^a	13.74±0.69^aB	0.001
	29	10.91±1.02^C	12.46±1.08	10.08±0.56^D	9.77±0.36^D	12.31±1.81	12.07±1.81^C	0.075
P(time)		0.003	0.075	<0.0001	<0.0001	0.144	0.002
b^*	1	11.19±1.04^e	11.94±0.95^d	14.53±0.309^aA	13.77±0.13^b	12.92±0.35^c	13.30±0.91^bc	0.001
	8	11.44±0.39	12.95±0.75	11.67±0.44^E	12.51±0.74	12.12±1.37	12.85±0.12	0.138
	15	12.06±0.35	13.53±0.66	13.24±0.25^B	12.94±1.36	13.64±0.23	13.59±0.58	0.112
	22	11.97±0.27	13.34±0.32	12.65±0.48^C	12.85±0.50	13.28±0.58	12.37±1.59	0.280
	29	11.95±0.24	13.03±0.42	12.01±0.29^D	13.05±0.80	13.16±0.95	11.90±0.97	0.093
P(time)		0.281	0.101	<0.0001	0.459	0.284	0.269
ΔE	1 x 8	0.4	4.9	3.6	1.6	2.3	0.9
	1 x 15	1.9	4.1	3.1	2.4	2.4	2.5
	1 x 22	2.9	3.8	5.6	2.3	1.4	2.9
	1 x 29	4.9	4.3	7.3	7.4	2.9	4.9

Parameter	Time (days)	CONT	OL	PP	RO	OLPP	OLRO	p (trat)
p	1	5.51±0.02^B	5.49±0.02^B	5.47±0.01^BC	5.47±0.02	5.48±0.04^A	5.48±0.05^A	0.246
	8	5.55±0.02^aA	5.51±0.01^cA	5.53±0.03^bA	5.45±0.01^e	5.50±0.01^dA	5.49±0.01^dA	<0.0001
	15	5.51±0.03^B	5.51±0.02^A	5.49±0.02^B	5.46±0.01	5.44±0.01^B	5.45±0.01^BC	<0.0001
	22	5.48±0.03^aC	5.39±0.02^cC	5.48±0.03^aB	5.47±0.03^a	5.37±0.01^cC	5.44±0.03^bC	<0.0001
	29	5.48±0.03^aC	5.48±0.03^aB	5.44±0.03^bC	5.43±0.03^b	5.50±0.01^aA	5.47±0.02^aAB	0.004
P(time)		0.002	<0.0001	0.001	0.124	<0.0001	0.030
WHC (%)	1	76.52±1.85^C	78.48±2.92	77.86±3.67	78.39±2.97	77.28±1.26	73.75±0.57^C	0.244
	8	79.55±0.34^B	80.97±2.81	82.70±1.13	80.84±3.51	83.14±3.20	80.69±2.68^A	0.549
	15	75.93±1.62^dC	83.88±2.80^a	81.65±3.45^b	80.10±3.19^bc	78.30±0.06^c	78.58±1.01^cB	0.020
	22	79.79±1.84^B	81.00±1.34	82.18±2.60	80.45±1.87	80.36±2.45	78.37±0.78^B	0.324
	29	82.95±1.39^A	82.01±1.74	83.45±0.99	81.55±1.42	80.17±3.15	81.10±3.09^A	0.482
P(time)		0.001	0.175	0.161	0.695	0.090	0.006
SF (kgfcm^-1)	1	2.01±0.41^aA	1.71±0.26^b	1.53±0.50^bB	1.35±0.19^bC	1.42±0.33^bAB	1.35±0.22^bB	0.001
	8	1.76±0.36^aA	1.65±0.36^ab	1.68±0.43^abB	2.02±0.36^aA	1.29±0.23^cAB	1.39±0.23^bcB	<0.0001
	15	1.25±0.28^cB	1.82±0.30^b	2.18±0.42^aA	1.87±0.35^bAB	1.56±0.24^bA	1.68±0.36^bA	<0.0001
	22	1.92±0.41^aA	1.84±0.29^a	1.77±0.47^aB	1.54±0.23^abC	1.30±0.28^bAB	1.82±0.28^aA	0.001
	29	1.46±0.31^aB	1.54±0.17^a	1.67±0.25^aB	1.65±0.35^aC	1.15±0.30^bB	1.70±0.19^aA	<0.0001
P(time)		<0.0001	0.115	0.007	<0.0001	0.011	<0.0001
TBARS (mg MDA kg^-1)	1	0.057±0.008^D	0.057±0.004^D	0.051±0.013^C	0.048±0.012^D	0.060±0.007^C	0.059±0.004^D	0.504
	8	0.079±0.008^bB	0.120±0.007^aB	0.067±0.007^dB	0.071±0.009^cC	0.061±0.009^dC	0.082±0.007^bC	<0.0001
	15	0.060±0.014^aCD	0.088±0.005^aC	0.072±0.003^cdB	0.040±0.002^dD	0.038±0.003^bD	0.064±0.007^cD	<0.0001
	22	0.068±0.003^dC	0.085±0.003^cC	0.115±0.009^bA	0.086±0.008^cB	0.127±0.005^aB	0.115±0.005^bB	<0.0001
	29	0.178±0.003^aA	0.184±0.010^aA	0.114±0.010^cdA	0.099±0.018^dA	0.153±0.029^bA	0.128±0.024^cA	0.001
P(time)		<0.0001	<0.0001	<0.0001	0.001	<0.0001	<0.0001