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. 2021 Nov 27;26(23):7202.
doi: 10.3390/molecules26237202.

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

Kallyne Sousa Soares  1 , Marthyna Pessoa Souza  1 , Edson C Silva-Filho  2 , Hernane Silva Barud  3 , Clóvis Augusto Ribeiro  4 , Diógenes Dias Santos  5 , Karla Nayalle Souza Rocha  6 , José Fabio Paulino de Moura  1 , Ronaldo Lopes Oliveira  7 , Leilson Rocha Bezerra  1
Affiliations

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

Kallyne Sousa Soares et al. Molecules. .

Abstract

The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 × 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 °C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer.

Keywords: antimicrobial; beef burgers patties; edible coating; lipid oxidation; texture.

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Conflict of interest statement

The authors affirm that there are no conflict of interest of any kind that could have appeared to affect the reported work in this manuscript.

Figures

Figure 1
Figure 1
Total aerobic bacteria count (log10 CFU) in bovine beef burger patties uncoated (control) and coated with edible onion performed at different storage times (4 °C). Mesophiles (a) and psychrophiles (b). Each data point represents the mean, and the error bars are the standard deviation (n = 3).
Figure 2
Figure 2
Impression of consumers consuming beef burger patties uncoated (control) and coated with edible onion from a sensory panel in a nine-point hedonic scale (ranging between: “1 disliked it extremely” and “9 liked it extremely”).
Figure 3
Figure 3
Consumer preference perception of beef burger patties coated or not with edible onion from a sensory panel (means followed by different lowercase letters in the lines differ by Fisher’s LSD test at p < 0.05).
See this image and copyright information in PMC

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