Lamb meat burgers shelf life: effect of the addition of different forms of rosemary (Rosmarinus Officinalis L.)

被引：14

作者：

Vergara, Herminia ^{[1
,2
]}

Cozar, Almudena ^{[1
,2
]}

Rubio, Noemi ^{[2
]}

机构：

[1] Univ Castilla La Mancha, Higher Tech Sch Agr Engn & Forestry, Dept Sci & Agroforestry Technol & Genet, Albacete, Spain

[2] Univ Castilla La Mancha, Reg Dev Inst, Food Qual Sect, Albacete, Spain

来源：

CYTA-JOURNAL OF FOOD | 2021年 / 19卷 / 01期

关键词：

Lamb-burger; physicochemical; lipid oxidation; microbial quality; rosemary-format; LACTIC-ACID; LIPID OXIDATION; PLANT-EXTRACTS; ESSENTIAL OILS; ANTIOXIDANT; OLEORESIN; QUALITY; VACUUM; ANTIBACTERIAL; POPULATIONS;

D O I：

10.1080/19476337.2021.1938238

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：606 / 613

页数：8

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