Effect of adding of different forms of oregano (Origanum vulgare) on lamb meat burgers quality during the storage time

Autor:	Herminia Vergara, Almudena Cózar, Noemí Rubio
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2020
Předmět:	lamb-burger shelf-life oregano-format Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	CyTA - Journal of Food, Vol 18, Iss 1, Pp 535-542 (2020)
Druh dokumentu:	article
ISSN:	1947-6337 1947-6345 19476337
DOI:	10.1080/19476337.2020.1794981
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:	Directory of Open Access Journals
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