Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers
The objective of this study was to evaluate the effect of Curcuma longa powder and ascorbic acid on some quality traits of rabbit burgers. The burgers (burgers control with no additives; burgers with 3.5 g of turmeric powder/100g meat; burgers with 0.1g of ascorbic acid/100g meat) were analyzed at D...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Mancini, Simone [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2015 |
|---|
| Rechteinformationen: |
Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. |
|---|
| Übergeordnetes Werk: |
Enthalten in: Meat science - London [u.a.] : Elsevier, 1977, 110(2015), Seite 93-100 |
|---|---|
| Übergeordnetes Werk: |
volume:110 ; year:2015 ; pages:93-100 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.meatsci.2015.07.005 |
|---|
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| 520 | |a The objective of this study was to evaluate the effect of Curcuma longa powder and ascorbic acid on some quality traits of rabbit burgers. The burgers (burgers control with no additives; burgers with 3.5 g of turmeric powder/100g meat; burgers with 0.1g of ascorbic acid/100g meat) were analyzed at Days 0 and 7 for pH, color, drip loss, cooking loss, fatty acid profile, TBARS, antioxidant capacity (ABTS, DPPH and FRAP) and microbial growth. The addition of turmeric powder modified the meat color, produced an antioxidant capacity similar to ascorbic acid and determined a lower cooking loss than other formulations. Turmeric powder might be considered as a useful natural antioxidant, increasing the quality and extending the shelf life of rabbit burgers. | ||
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| 700 | 1 | |a Fratini, Filippo |4 oth | |
| 700 | 1 | |a Paci, Gisella |4 oth | |
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effect of turmeric powder (curcuma longa l.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers |
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Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers |
| abstract |
The objective of this study was to evaluate the effect of Curcuma longa powder and ascorbic acid on some quality traits of rabbit burgers. The burgers (burgers control with no additives; burgers with 3.5 g of turmeric powder/100g meat; burgers with 0.1g of ascorbic acid/100g meat) were analyzed at Days 0 and 7 for pH, color, drip loss, cooking loss, fatty acid profile, TBARS, antioxidant capacity (ABTS, DPPH and FRAP) and microbial growth. The addition of turmeric powder modified the meat color, produced an antioxidant capacity similar to ascorbic acid and determined a lower cooking loss than other formulations. Turmeric powder might be considered as a useful natural antioxidant, increasing the quality and extending the shelf life of rabbit burgers. |
| abstractGer |
The objective of this study was to evaluate the effect of Curcuma longa powder and ascorbic acid on some quality traits of rabbit burgers. The burgers (burgers control with no additives; burgers with 3.5 g of turmeric powder/100g meat; burgers with 0.1g of ascorbic acid/100g meat) were analyzed at Days 0 and 7 for pH, color, drip loss, cooking loss, fatty acid profile, TBARS, antioxidant capacity (ABTS, DPPH and FRAP) and microbial growth. The addition of turmeric powder modified the meat color, produced an antioxidant capacity similar to ascorbic acid and determined a lower cooking loss than other formulations. Turmeric powder might be considered as a useful natural antioxidant, increasing the quality and extending the shelf life of rabbit burgers. |
| abstract_unstemmed |
The objective of this study was to evaluate the effect of Curcuma longa powder and ascorbic acid on some quality traits of rabbit burgers. The burgers (burgers control with no additives; burgers with 3.5 g of turmeric powder/100g meat; burgers with 0.1g of ascorbic acid/100g meat) were analyzed at Days 0 and 7 for pH, color, drip loss, cooking loss, fatty acid profile, TBARS, antioxidant capacity (ABTS, DPPH and FRAP) and microbial growth. The addition of turmeric powder modified the meat color, produced an antioxidant capacity similar to ascorbic acid and determined a lower cooking loss than other formulations. Turmeric powder might be considered as a useful natural antioxidant, increasing the quality and extending the shelf life of rabbit burgers. |
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| title_short |
Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers |
| url |
http://dx.doi.org/10.1016/j.meatsci.2015.07.005 http://www.ncbi.nlm.nih.gov/pubmed/26188362 |
| remote_bool |
false |
| author2 |
Preziuso, Giovanna Dal Bosco, Alessandro Roscini, Valentina Szendrő, Zsolt Fratini, Filippo Paci, Gisella |
| author2Str |
Preziuso, Giovanna Dal Bosco, Alessandro Roscini, Valentina Szendrő, Zsolt Fratini, Filippo Paci, Gisella |
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| doi_str |
10.1016/j.meatsci.2015.07.005 |
| up_date |
2024-07-03T16:42:51.740Z |
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