PHYSICOCHEMICAL, MICROBIOLOGICAL QUALITY AND OXIDATIVE STABILITY IN SPICED LAMB MEAT BURGERS

Authors

  • Almudena Cózar
  • Belén Linares
  • Dolores Garrido
  • Herminia Vergara

Keywords:

Lamb burger, formulation, spice, physicochemical, shelf life

Abstract

The effect of adding two powdered spices (rosemary and thyme) on the pH, colour coordinates, Cooking yield (CY) Cooking loss (CL), Diameter Reduction (DR), Shear Force (SF), microbiological levels and lipid oxidation (LO) in two types of lamb burgers (L= leg meat; LNB= leg+neck+breast meat) was assessed over a six day period. Both spices increased stability during the storage period, LO values being six times lower than those of the non-spiced control group at 6 days. L samples showed higher CY, lower CL and DR than LNB burgers, with significant differences at 6 d (P < 0.001). The length of storage only affected (P < 0.01) these parameters in L burgers. In general, SF was higher in LNB than in L burgers but did not vary with time. The colour coordinates showed lower values in L than in LNB samples. The formulation type affected TVC and Pseudomonas spp.

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Published

2013-12-01

How to Cite

Cózar, A., Linares, B., Garrido, D., & Vergara, H. (2013). PHYSICOCHEMICAL, MICROBIOLOGICAL QUALITY AND OXIDATIVE STABILITY IN SPICED LAMB MEAT BURGERS . Journal of Microbiology, Biotechnology and Food Sciences, 3(3), 217–222. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7035

Issue

Vol. 3 No. 3 (2013): December - January

Section

Food Sciences

License

Copyright (c) 2013 Almudena Cózar, Belén Linares, Dolores Garrido, Herminia Vergara

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).