Abstract
ABSTRACTIn order to increase the consumption of lamb meat, new products, such as burgers, were elaborated using leg meat. Since meat products are perishable foods, it is necessary to extend its shelf-life. For this reason, this study examined the combined effect of powdered spices (rosemary, thyme, sage or garlic; a control group non-spiced was used) and a packaging method (vacuum [VP] and two gases mixtures [30% CO2 + 70% O2 (AA); 30% CO2 + 69.3% N2 + 0.7% CO (AB)]) on colour coordinates, microbial counts (total viable count, Pseudomonas spp., Enterobacteriaceae, lactic acid bacteria) and lipid oxidation (LO) over 13 days of storage. Rosemary, thyme and sage stabilized LO values and maintained colour in all packaging tested over time. AA-garlic and AA-control burgers showed the highest discoloration and rancidity levels (p < 0.001). No significant differences were found among batches on microbial quality (except in LAB).
Highlights
In spite of lamb meat is considered a traditional-natural food (Fortuny, 2017) with a high quality (Vergara & Gallego, 2001), its consumption rate is very low, 1.61 kg per capita (MAPAMA, 2016), contrasting with processed meat, such as burger, whose consumption has increased by up to 65% in last 5 years (Lavaca, 2016)
In AA burgers, the colour coordinates values changed during the period of analysis (Table 1), with a significant (p < 0.001) decline of redness, an increase of both b* and L*
The modifications on colour coordinates have been associated with the lipid and myoglobin oxidation (Andrés et al, 2010), Pseudomonas spp. and Enterobacteriaceae growth (Feiner, 2006; Mills, Donnison, & Brightwell, 2014) and a decrease on moisture retention of meat products (Fernandes et al, 2016)
Summary
In spite of lamb meat is considered a traditional-natural food (Fortuny, 2017) with a high quality (Vergara & Gallego, 2001), its consumption rate is very low, 1.61 kg per capita (MAPAMA, 2016), contrasting with processed meat, such as burger, whose consumption has increased by up to 65% in last 5 years (Lavaca, 2016). Burgers quality can be spoiled by the chemical and enzymatic activities, bacteria growth and fat oxidation (Maas-Van Berkel, Van Den Boogaard, & Heijnen, 2004), with colour variations, off flavour, rancidity and slim formation. This deterioration makes inadmissible the consumption of these products (Dave & Ghaly, 2011). In order to delay this spoilage, physical methods (such as the vacuum packaging [VP] or modified atmospheres systems) or substances, with different properties, are acceptable alternatives to maintain both shelf-life and quality in meat products (Vergara & Cózar, 2015)
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