Effect of adding of different forms of oregano (Origanum vulgare) on lamb meat burgers quality during the storage time
| Autor: | Almudena Cózar, H. Vergara, Noemí Rubio |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
030309 nutrition & dietetics
General Chemical Engineering media_common.quotation_subject lcsh:TX341-641 Industrial and Manufacturing Engineering law.invention 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology law Quality (business) Food science Oleoresin lamb-burger Essential oil Mathematics media_common 0303 health sciences biology lcsh:TP368-456 04 agricultural and veterinary sciences General Chemistry Origanum biology.organism_classification 040401 food science shelf-life lcsh:Food processing and manufacture chemistry oregano-format lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | CyTA-Journal of Food, Vol 18, Iss 1, Pp 535-542 (2020) |
| ISSN: | 1947-6345 1947-6337 |
| Popis: | The effect of adding different oregano formats (GO: ground; OEX: extract; OEO: essential oil; OLO: oleoresin) on quality of vacuum packaged lamb burgers, during 14 days, was evaluated by pH, colour (L*, a* and b*), lipid oxidation and microbial growth [Total Viable Count (TVC), Enterobacteriaceae, Pseudomonas spp. and Lactic acid bacteria (LAB)]. A control batch (without spice) was used. After 10 days of storage, there was a marked decrease of pH in all samples, OEX reached the lowest value. There was variation in L*, in OEX burgers (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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