Lamb meat burgers shelf life: effect of the addition of different forms of rosemary (Rosmarinus Officinalis L.)
| Autor: | Almudena Cózar, H. Vergara, Noemí Rubio |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
General Chemical Engineering
Total Viable Count Shelf life Industrial and Manufacturing Engineering Rosmarinus Food processing and manufacture law.invention microbial quality chemistry.chemical_compound Lipid oxidation lipid oxidation law TX341-641 Food science Oleoresin lamb-burger Essential oil biology Chemistry Nutrition. Foods and food supply physicochemical rosemary-format General Chemistry TP368-456 biology.organism_classification Lactic acid Officinalis Food Science |
| Zdroj: | CyTA-Journal of Food, Vol 19, Iss 1, Pp 606-613 (2021) |
| ISSN: | 1947-6345 1947-6337 |
| Popis: | The effect of different rosemary formats (powdered: RP; extract: REX; essential oil: REO; oleoresin: ROL) on vacuum-packed lamb meat raw burgers shelf-life was studied. pH, colour coordinates (L*, a*, b*), microbial count (Total viable count, Enterobacteriaceae, Pseudomonas spp., Lactic acid bacteria), and lipid oxidation were analysed during 14 d. A control group, without spice was used. pH decreased (p < .001) in all samples, reaching the lowest values in ROL. L* remained stable, except in ROL (p < .05), a* showed variations in RP (p < .05), and b* in RP (p < .01) and in ROL (p < .001). Differences (p < .001) were found among treatments on lipid oxidation, with the lowest values in RP. The microbial counts increased with the storage (p < .001) in all microorganism groups in all batches. Shelf life was 10 days for RP and control, 14 days for REX, REO and ROL. |
| Databáze: | OpenAIRE |
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