Page 37 - FoodFocusThailand No.192 March 2022

SPECIAL FOCUS

Stability of ground beef coated genus (Allium) has a beneficial effect on the organoleptic properties of beef patties.
with edible onion packaging film Not only onion can prolong the shelf life of processed meat products, but also many
during storage plant extracts and Thai herbs have antimicrobial properties for slowing down food
Generally, fresh meat becomes less red after deterioration as well. These extracts can be applied in the production of bio-packaging to
storage for a few days. The meat pigment maintain quality, increase the efficiency of extending the shelf life of perishable food, and
is in myoglobin, which provides a purple-red be friendly to the environment.
color. When the meat was exposed to
oxygen, oxymyoglobin was formed and gave
a bright red color. The coating can slow down
the oxygenation process for approximately More Information Service Info C003
7 days during the storage, resulting in the
higher red color stability of the raw ground
beef in edible onion packages. In addition,
the color of the meat is related to the lipid
oxidation process. Onion has been
recognized as a source of phytochemicals
and bioactive substances such as flavonoids,
fructo-oligosaccharides, and thiosulfinate,
as well as other sulfur compounds. Quercetin
glycoside and quercetin di-glycoside are the
main flavonoid components found around
80% in onions. These substances are
classified as antioxidants that can maintain
color stability by limiting myoglobin oxidation,
and metmyoglobin accumulation cause the
brown color. Therefore, the application of
edible onion coating can preserve the red
color in the beef patty during storage.
The pH value of the beef burger patty is
one of the chemical properties that indicate
beef quality. Edible onion film reduced the
pH of the beef burger patties, especially
between 3-6 days. Moreover, the ability of
the edible onion film can also reduce
permeability to carbon dioxide due to the
presence of antibacterial agents so that it
can decrease microbial growth and
proliferation. This decrease in pH value is
directly related to color, tenderness, and the
water holding capacity of meat protein. In
addition, the specific flavor of the onion

MAR 2022 FOOD FOCUS THAILAND 37

22/2/2565 BE 13:32
34-37_Special Focus_Packaging innoveation_Meat.indd 37 22/2/2565 BE 13:32
34-37_Special Focus_Packaging innoveation_Meat.indd 37