To cite this article: Almudena Cózar, Noemí Rubio & Herminia Vergara (2018) Combined effect of the spice and the packaging method on lamb burgers shelf-life made with high value cuts, CyTA -Journal of Food, 16:1, 544-552, 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% CO 2 + 70% O 2 (AA); 30% CO 2 + 69.3% N 2 + 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).Efecto combinado de la especia y el método de envasado en la vida útil de hamburguesas de cordero elaboradas con cortes de alto valor RESUMEN Con objeto de incrementar el consumo de carne de cordero, nuevos productos, tales como hamburguesas, fueron elaborados con carne de pierna. Ya que los productos cárnicos son muy perecederos, es preciso extender su vida útil. Por ello, este trabajo examinó el efecto combinado de especias molidas (romero, tomillo, salvia o ajo; un grupo control no especiado fue usado) con un método de envasado [vacío (VP) y dos mezclas de gases: 30% CO 2 +70% O 2 (AA); 30% CO 2 + 69,3% N 2 +0,7% CO (AB)] sobre las coordenadas de color, el crecimiento microbiano [recuento total de aerobios (TVC), Pseudomonas spp., Enterobacteriaceae y bacterias ácido lácticas (LAB)] y la oxidación lipídica (LO) durante 13 días de almacenamiento. El romero, tomillo y salvia estabilizaron los valores de LO y mantuvieron el color en todos los métodos de envasado testados. Sin embargo, las decoloraciones y enranciamiento más acusadas se observaron en las muestras control o con ajo y envasadas con la atmósfera AA (p < 0,001). No hubo diferencias significativas entre los lotes comparados en la calidad microbiológica (excepto en LAB). ARTICLE HISTORY

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 < 0.001), on a* in OEX (P < 0.05) and in OEO ones (P < 0.001). At the end of essay, samples showed similar TVC and Pseudomonas spp. count, the lowest LAB count values were observed in OLO burgers (P < 0.001). GO OEO and OLO samples showed low rancidity, with values ranging from 0.12 to 0.25 mg MDA/kg meat raw. Efecto de la adición de diferentes formatos de orégano (Origanum vulgare) sobre la calidad de hamburguesas de cordero durante el almacenamiento RESUMEN El efecto de agregar diferentes formatos de orégano (GO: molido; OEX: extracto; OEO: aceite esencial; OLO: oleorresina) sobre la calidad de las hamburguesas de cordero envasadas al vacío, durante 14 días, se evaluó mediante pH, color (L *, a * y b *), oxidación lipídica y el crecimiento microbiano [Recuento total de viables (TVC), Enterobacteriaceae, Pseudomonas sppy bacterias del ácido láctico (LAB)]. Se usó un lote control (sin especias). Después de 10 días de almacenamiento, hubo una marcada disminución del pH en todas las muestras, OEX alcanzó el valor más bajo. Hubo variación en L *, en las hamburguesas OEX (P < 0.001) y en a* en OEX (P < 0.05) y OEO (P < 0.001). Al final del ensayo, las muestras mostraron un recuento similar de TVC y Pseudomonas spp, los valores más bajos de recuento de LAB se observaron en las hamburguesas OLO (P <0.001). Las muestras GO, OEO y OLO mostraron baja rancidez, con valores que varían de 0,12 a 0,25 mg MDA/ kg de carne cruda.

View related articlesView Crossmark data Lamb meat burgers shelf life: effect of the addition of different forms of rosemary (Rosmarinus Officinalis L.

The effect of adding powdered spices (sage, garlic or clove) on the pH, cooking yield (CY), cooking loss (CL), diameter reduction (DR), shear force (SF), colour coordinates, microbial concentration and lipid oxidation (LO) in two types of lamb burger (made with leg (L) or with leg + neck + breast meat (LNB)) was assessed over a 6-day period. The addition of powdered spices (sage, garlic or clove) did not affect the physico-chemical parameters or the microorganism count. LO values increased (P < 0.001) in burgers spiced with garlic or non-spiced (control) burgers in both formulations (L and LNB). However, sage or clove stabilised LO values during the storage period. In general, L burgers presented higher CY but lower CL, DR, SF and colour-coordinate values than did LNB burgers. Types of lamb burger (L or LNB) affected the total viable count at 6 days of storage (P < 0.001) and Pseudomonas spp. at 0 and 3 days of storage (P < 0.001), with L samples showing higher values than the LNB ones. LO did not vary with the type of meat used.

The effect of phosphorus on the endogenous fecal calcium excretion was investigated in man by administering tracer doses of 47Ca intravenously in control studies and during phosphorus supplementation. The phosphorus intake was approximately 800 mg/day in control studies and 2000 mg during phosphorus supplementation of the constant diet. The studies were carried out during different calcium intake levels of approximately 200, 800, 1300, 2000, and 2600 mg/day. Following the dose of 47CaCl2, the values of the plasma levels, urinary, and fecal excretions of 47Ca were used to calculate the endogenous fecal calcium. None of these values differed significantly during phosphorus supplementation from those in corresponding control studies, irrespective of the calcium intake. During addition of phosphorus to the different calcium intakes, a consistent finding was a significant decrease of the urinary calcium and a slight, but not significant increase of the fecal calcium except during the 800 mg calcium intake.