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

Abstract

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.

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

“…Curiously, the decrease was especially strong in the samples seasoned with oleoresin, which reached the lowest values (<5.5). These results contrast with those found in our previous paper (Vergara et al, 2020), in which different forms of oregano were compared in this same meat matrix, since the addition of oregano oleoresin on lamb burgers caused the highest pH. For this reason, it could be stated that the effect caused by the format of a spice depends on the spice itself.…”

“…Shahidi et al (1995) studied the antioxidant efficacy of several ground spices in minced pork and observed that rosemary ranked third after cloves and sage. In our study, TBARS values reached in samples with ground rosemary were similar to those found in our previous papers in lamb burgers spiced with powder of thyme or sage (Cózar et al, 2018) or with oregano (Vergara et al, 2020).…”

“…Consistent with this, Sirocchi et al (2017) found that the scarce antimicrobial activity and inhibition in meat could be due to a low concentration of spice added. Comparing with the results obtained in our previous work (Vergara et al, 2020), it could be concluded that (1) rosemary, in any of its forms, is more effective than oregano in inhibiting the growth of the microorganisms analyzed and (2) that the powdered form is the least effective. Based on the microbial count, and the cited values considered safe for these microbial indicators, the shelf life of the hamburgers was 10 days for the RP and control batches and 14 days for the REX, REO and ROL samples.…”

“…Both factors have been considered the main causes of meat spoilage (Fernández-López et al, 2005;Smeti et al, 2013) and shelf-life reduction, along with the formation of toxic compounds, appearance of off-flavors, offodors, color changes and foodborne illnesses. This deterioration is even faster in manufactured meat products (Honikel, 2014), such as hamburgers, whose consumption has increased considerably (Vergara et al, 2020). Therefore, it is necessary to apply preservation methods, chemical (additives or natural substances) or physical, such as vacuum packaging, or combined, to maintain the quality of food and extend its shelf life (Vergara & Cózar, 2015).…”

sistemas agroalimentarios sostenibles, innovadores e inclusivos para una sociedad en transformación

“…Debido a esto, durante los últimos años se han llevado cabo multitud de estudios para contrarrestar y mejorar este aspecto de las hamburguesas. Algunos de estos, han examinado la adicción de antioxidantes para mantener sus propiedades durante el almacenamiento o para mejorar sus beneficios para la salud, como subproductos de tomate (García et al, 2009), subproductos de uva y aceituna (Andrés et al, 2017;Sáyago-Ayerdi et al, 2009) o aceite esencial (Pateiro et al, 2018), aceite de corteza de canela (Hussain et al, 2021), especias como orégano (Vergara et al, 2020) o la incorporación de fibra vegetal en hamburguesas (García et al, 2009;Hautrive et al, 2019). En este sentido, la carne de cordero de razas autóctonas (Merina) se considera un producto natural de extraordinarios atributos sensoriales y una mayor concentración de n-3 (Linares et al, 2007(Linares et al, , 2008 y su producción está ligada en gran medida al ecosistema dehesa de forma sostenible.…”