Quality assessment of beef burgers packaged in active paper with cinnamon essential oil

The aim of this study was to evaluate a new packaging system in which the paper covered with solution sodium alginate and cinnamon essential oil (CEO) that used as for burger beef. papers were characterized their physical, optical, mechanical, sorption properties. In addition, burgers evaluated antioxidant activity, lipid oxidation, color difference. total, four treatments developed: Con: without coating; Pad: Pco 0.1: coating added 0.1% CEO; 0.05: 0.05% CEO. analysis thickness showed effectiveness formation film coating, confirmed by morphology. results indicated had no improvement mechanical properties nor water vapor permeability (WVP); however, changes noted (P<0.002). isotherms equilibrium not modified coated papers. All samples an increase value malonaldehyde during storage (P<0.003) decrease activity (P<0.001). However, containing CEO, these modifications lower when compared Pad Con. CEO presented difference