Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Linares, María Belén; Cózar, Almudena; Garrido, María Dolores Pitarch; Vergara, H.

doi:10.3390/foods9101466

Cited by 6 publications

(5 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Protein content in all cases varied between 16.63 and 17.63 g/100 g of product, with no differences (p ≥ 0.05) among batches. These values are slightly lower than the values typically found in lamb meat [37,38]. Reyes-Padilla et al [36] and Jiménez Colmenero et al [39] obtained similar results on protein content (p < 0.05) due to the addition of walnuts in low-fat bologna-type meat and restructured beef steaks, respectively, since they did not find variations in protein content, although the reported protein values are slightly higher than ours.…”

Section: Effects Of the Various Portions Of Added Pecan Nuts On Nutri...supporting

confidence: 80%

Effects of the Addition of Pecan Nuts on the Nutritional Properties and Final Quality of Merino Lamb Burgers

et al. 2023

View full text Add to dashboard Cite

This paper attempts to analyse lamb burgers from meat cuts of lower commercial value to which various amounts of freeze-dried pecan nuts (5%, 10% and 15%) were added to study the influence of the addition of pecans on the quality of the burger. One hundred eight burgers were evaluated by means of physicochemical, sensory and microbiological analyses. The addition of pecan nuts mainly affected the meat’s fatty acid profile. Fat content was higher as the amount of pecan nuts was increased, and the monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels also increased (p < 0.001), whereas the saturated fatty acid content decreased (p < 0.001). Pecan nuts also proved able to increase the antioxidant capacity of the product, significantly reducing the oxidation values of lipids (p < 0.001) and proteins (p < 0.05). In general, no significant differences were identified in the sensory attributes under study. In conclusion, we found that the use of pecan nuts improves the nutritional content of the hamburgers without negatively affecting the technological or sensory properties.

show abstract

Section: Effects Of the Various Portions Of Added Pecan Nuts On Nutri...supporting

confidence: 80%

Effects of the Addition of Pecan Nuts on the Nutritional Properties and Final Quality of Merino Lamb Burgers

et al. 2023

View full text Add to dashboard Cite

show abstract

“…Shahidi (2016) described the factors that influence lipid oxidation of meat products and among them, the content of unsaturated fatty acids is considered a relevant element. Precisely, our previous study (Linares et al, 2020) showed the richness of lamb burgers in these constituents. Lipid oxidation involves the formation of toxic compounds such as peroxides, aldehydes and ketones, which decrease the shelf life of food and turn products unsatisfactory for consumers (Özcan & Arslan., 2011).…”

Section: Lipid Oxidationmentioning

confidence: 78%

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

Vergara

Cózar

Rubio

2021

CyTA - Journal of Food

Self Cite

View full text Add to dashboard Cite

show abstract

“…Garlic addition to raw pork minced meat significantly increased the content of linoleic acid and protected fatty acids from oxidation [ 31 ]. However, when adding thyme, rosemary, clove, and garlic to lamb burgers, no significant differences were reported in fatty acid profiles between treated samples [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage

Muzolf-Panek

Kaczmarek

2021

Molecules

View full text Add to dashboard Cite

During the shelf-life, meat undergoes a number of processes that negatively affect the quality of the product, including fatty acid composition. The application of various plant extracts in meat could affect the changes of fatty acids during storage. Thus, the aim of this study was to investigate the effect of various spice and herb extracts on fatty acid composition in raw pork, beef, and chicken meat when stored at 4 °C for 13 days. Based on multivariate statistical analysis, two datasets were extracted from each type of meat. One dataset included samples with allspice, bay leaf, black seed, cardamom, caraway, clove, and nutmeg with the high share of total MUFA (monounsaturated fatty acids) in chicken and pork meat and high MUFA and PUFA (polyunsaturated fatty acids) contribution in beef meat after storage. The second dataset included basil, garlic, onion, oregano, rosemary, and thyme with high PUFA share in chicken and pork meat and high SFA (saturated fatty acids) contribution in beef meat. From the regression analysis, a significant effect of time on fatty acid composition in meat was reported. Generally, the rates of fatty acid changes were dependent on the plant extract incorporated into the meat. The most visible effect of plant extracts was obtained in chicken meat. In chicken meat with plant extracts, the rates of SFA and PUFA changes with time were slower compared to the control sample. In summary, the fatty acid composition of intramuscular fat varied during storage, and the addition of plant extracts significantly affected the rate of these changes, which was dependent on the meat matrix.

show abstract

Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Cited by 6 publications

References 43 publications

Effects of the Addition of Pecan Nuts on the Nutritional Properties and Final Quality of Merino Lamb Burgers

Effects of the Addition of Pecan Nuts on the Nutritional Properties and Final Quality of Merino Lamb Burgers

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

Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage

Contact Info

Product

Resources

About