Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed

Abstract

This study examines the nutritional composition, fatty acid profile and sensory properties of two types of lamb burgers from the Spanish Manchego breed (formula 1 = L: completely from leg lamb meat; formula 2 = LNB with 2/3 leg and 1/3 neck and breast meat). A significant effect of the formulation type was found since Formula 1 had a lower fat percentage (p < 0.001) and higher protein content (p < 0.05). The percentage of total fatty acids and the profile varied for both formulas and consequently their indexes. In addition, the levels of saturated and polyunsaturated fatty acids were slightly lower (p < 0.001) and higher (p < 0.001), respectively, in burgers L than in LNB although both types of burgers raised fatty acid indexes in a healthy threshold. As regarding the sensorial analysis, non-significant differences were described among both formulas. In conclusion, meat quality characteristics were similar for both formulation types being the storage time, the only factor affecting lamb burger stability.

Keywords::

• lamb
• burger
• sensory analysis
• formulation
• fatty acid

Acknowledgements

The authors would like to thank to D. R. Ortega for his valuable help in this experiment. We are also grateful to Prof. K. Walsh for his assistance with the preparation of this manuscript in English.

Declaration of interest: This work has been carried out under the financial support from the Department of Agroforestal Science, Technology and Genetics of the University of Castilla La Mancha, and the Department of Food Science and Technology of the University of Murcia (E098-04 group). One of the authors (M. B. Linares) thanks to the Education Council of the Castilla-La Mancha region for the Postdoctoral fellowship to carry out this research (31 March 2008 from the Council of Science and Technology. Castilla La Mancha). The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.