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
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 |
---|
Katalog-ID: |
OLC196515011X |
---|
LEADER | 01000caa a2200265 4500 | ||
---|---|---|---|
001 | OLC196515011X | ||
003 | DE-627 | ||
005 | 20220220060626.0 | ||
007 | tu | ||
008 | 160206s2015 xx ||||| 00| ||eng c | ||
024 | 7 | |a 10.1016/j.meatsci.2015.07.005 |2 doi | |
028 | 5 | 2 | |a PQ20160430 |
035 | |a (DE-627)OLC196515011X | ||
035 | |a (DE-599)GBVOLC196515011X | ||
035 | |a (PRQ)c1293-3c6129ad3f374dff5677983fdb2cdf0a880cb75152202f12b064580c430803d50 | ||
035 | |a (KEY)0040637620150000110000000093effectofturmericpowdercurcumalongalandascorbicacid | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
041 | |a eng | ||
082 | 0 | 4 | |a 630 |q ZDB |
084 | |a 58.34 |2 bkl | ||
100 | 1 | |a Mancini, Simone |e verfasserin |4 aut | |
245 | 1 | 0 | |a Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers |
264 | 1 | |c 2015 | |
336 | |a Text |b txt |2 rdacontent | ||
337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
338 | |a Band |b nc |2 rdacarrier | ||
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. | ||
540 | |a Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. | ||
700 | 1 | |a Preziuso, Giovanna |4 oth | |
700 | 1 | |a Dal Bosco, Alessandro |4 oth | |
700 | 1 | |a Roscini, Valentina |4 oth | |
700 | 1 | |a Szendrő, Zsolt |4 oth | |
700 | 1 | |a Fratini, Filippo |4 oth | |
700 | 1 | |a Paci, Gisella |4 oth | |
773 | 0 | 8 | |i Enthalten in |t Meat science |d London [u.a.] : Elsevier, 1977 |g 110(2015), Seite 93-100 |w (DE-627)130485810 |w (DE-600)753319-6 |w (DE-576)016071921 |x 0309-1740 |7 nnns |
773 | 1 | 8 | |g volume:110 |g year:2015 |g pages:93-100 |
856 | 4 | 1 | |u http://dx.doi.org/10.1016/j.meatsci.2015.07.005 |3 Volltext |
856 | 4 | 2 | |u http://www.ncbi.nlm.nih.gov/pubmed/26188362 |
912 | |a GBV_USEFLAG_A | ||
912 | |a SYSFLAG_A | ||
912 | |a GBV_OLC | ||
912 | |a SSG-OLC-TEC | ||
912 | |a SSG-OLC-CHE | ||
912 | |a GBV_ILN_4219 | ||
936 | b | k | |a 58.34 |q AVZ |
951 | |a AR | ||
952 | |d 110 |j 2015 |h 93-100 |
author_variant |
s m sm |
---|---|
matchkey_str |
article:03091740:2015----::fetfumrcodrucmlnaadsobccdnhsclhrceitcadxdtvsa |
hierarchy_sort_str |
2015 |
bklnumber |
58.34 |
publishDate |
2015 |
allfields |
10.1016/j.meatsci.2015.07.005 doi PQ20160430 (DE-627)OLC196515011X (DE-599)GBVOLC196515011X (PRQ)c1293-3c6129ad3f374dff5677983fdb2cdf0a880cb75152202f12b064580c430803d50 (KEY)0040637620150000110000000093effectofturmericpowdercurcumalongalandascorbicacid DE-627 ger DE-627 rakwb eng 630 ZDB 58.34 bkl Mancini, Simone verfasserin aut Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Preziuso, Giovanna oth Dal Bosco, Alessandro oth Roscini, Valentina oth Szendrő, Zsolt oth Fratini, Filippo oth Paci, Gisella oth Enthalten in Meat science London [u.a.] : Elsevier, 1977 110(2015), Seite 93-100 (DE-627)130485810 (DE-600)753319-6 (DE-576)016071921 0309-1740 nnns volume:110 year:2015 pages:93-100 http://dx.doi.org/10.1016/j.meatsci.2015.07.005 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26188362 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4219 58.34 AVZ AR 110 2015 93-100 |
spelling |
10.1016/j.meatsci.2015.07.005 doi PQ20160430 (DE-627)OLC196515011X (DE-599)GBVOLC196515011X (PRQ)c1293-3c6129ad3f374dff5677983fdb2cdf0a880cb75152202f12b064580c430803d50 (KEY)0040637620150000110000000093effectofturmericpowdercurcumalongalandascorbicacid DE-627 ger DE-627 rakwb eng 630 ZDB 58.34 bkl Mancini, Simone verfasserin aut Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Preziuso, Giovanna oth Dal Bosco, Alessandro oth Roscini, Valentina oth Szendrő, Zsolt oth Fratini, Filippo oth Paci, Gisella oth Enthalten in Meat science London [u.a.] : Elsevier, 1977 110(2015), Seite 93-100 (DE-627)130485810 (DE-600)753319-6 (DE-576)016071921 0309-1740 nnns volume:110 year:2015 pages:93-100 http://dx.doi.org/10.1016/j.meatsci.2015.07.005 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26188362 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4219 58.34 AVZ AR 110 2015 93-100 |
allfields_unstemmed |
10.1016/j.meatsci.2015.07.005 doi PQ20160430 (DE-627)OLC196515011X (DE-599)GBVOLC196515011X (PRQ)c1293-3c6129ad3f374dff5677983fdb2cdf0a880cb75152202f12b064580c430803d50 (KEY)0040637620150000110000000093effectofturmericpowdercurcumalongalandascorbicacid DE-627 ger DE-627 rakwb eng 630 ZDB 58.34 bkl Mancini, Simone verfasserin aut Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Preziuso, Giovanna oth Dal Bosco, Alessandro oth Roscini, Valentina oth Szendrő, Zsolt oth Fratini, Filippo oth Paci, Gisella oth Enthalten in Meat science London [u.a.] : Elsevier, 1977 110(2015), Seite 93-100 (DE-627)130485810 (DE-600)753319-6 (DE-576)016071921 0309-1740 nnns volume:110 year:2015 pages:93-100 http://dx.doi.org/10.1016/j.meatsci.2015.07.005 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26188362 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4219 58.34 AVZ AR 110 2015 93-100 |
allfieldsGer |
10.1016/j.meatsci.2015.07.005 doi PQ20160430 (DE-627)OLC196515011X (DE-599)GBVOLC196515011X (PRQ)c1293-3c6129ad3f374dff5677983fdb2cdf0a880cb75152202f12b064580c430803d50 (KEY)0040637620150000110000000093effectofturmericpowdercurcumalongalandascorbicacid DE-627 ger DE-627 rakwb eng 630 ZDB 58.34 bkl Mancini, Simone verfasserin aut Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Preziuso, Giovanna oth Dal Bosco, Alessandro oth Roscini, Valentina oth Szendrő, Zsolt oth Fratini, Filippo oth Paci, Gisella oth Enthalten in Meat science London [u.a.] : Elsevier, 1977 110(2015), Seite 93-100 (DE-627)130485810 (DE-600)753319-6 (DE-576)016071921 0309-1740 nnns volume:110 year:2015 pages:93-100 http://dx.doi.org/10.1016/j.meatsci.2015.07.005 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26188362 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4219 58.34 AVZ AR 110 2015 93-100 |
allfieldsSound |
10.1016/j.meatsci.2015.07.005 doi PQ20160430 (DE-627)OLC196515011X (DE-599)GBVOLC196515011X (PRQ)c1293-3c6129ad3f374dff5677983fdb2cdf0a880cb75152202f12b064580c430803d50 (KEY)0040637620150000110000000093effectofturmericpowdercurcumalongalandascorbicacid DE-627 ger DE-627 rakwb eng 630 ZDB 58.34 bkl Mancini, Simone verfasserin aut Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Preziuso, Giovanna oth Dal Bosco, Alessandro oth Roscini, Valentina oth Szendrő, Zsolt oth Fratini, Filippo oth Paci, Gisella oth Enthalten in Meat science London [u.a.] : Elsevier, 1977 110(2015), Seite 93-100 (DE-627)130485810 (DE-600)753319-6 (DE-576)016071921 0309-1740 nnns volume:110 year:2015 pages:93-100 http://dx.doi.org/10.1016/j.meatsci.2015.07.005 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26188362 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4219 58.34 AVZ AR 110 2015 93-100 |
language |
English |
source |
Enthalten in Meat science 110(2015), Seite 93-100 volume:110 year:2015 pages:93-100 |
sourceStr |
Enthalten in Meat science 110(2015), Seite 93-100 volume:110 year:2015 pages:93-100 |
format_phy_str_mv |
Article |
institution |
findex.gbv.de |
dewey-raw |
630 |
isfreeaccess_bool |
false |
container_title |
Meat science |
authorswithroles_txt_mv |
Mancini, Simone @@aut@@ Preziuso, Giovanna @@oth@@ Dal Bosco, Alessandro @@oth@@ Roscini, Valentina @@oth@@ Szendrő, Zsolt @@oth@@ Fratini, Filippo @@oth@@ Paci, Gisella @@oth@@ |
publishDateDaySort_date |
2015-01-01T00:00:00Z |
hierarchy_top_id |
130485810 |
dewey-sort |
3630 |
id |
OLC196515011X |
language_de |
englisch |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC196515011X</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20220220060626.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160206s2015 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.meatsci.2015.07.005</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160430</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC196515011X</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC196515011X</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1293-3c6129ad3f374dff5677983fdb2cdf0a880cb75152202f12b064580c430803d50</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0040637620150000110000000093effectofturmericpowdercurcumalongalandascorbicacid</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="q">ZDB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Mancini, Simone</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="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.</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Preziuso, Giovanna</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Dal Bosco, Alessandro</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Roscini, Valentina</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Szendrő, Zsolt</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Fratini, Filippo</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Paci, Gisella</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Meat science</subfield><subfield code="d">London [u.a.] : Elsevier, 1977</subfield><subfield code="g">110(2015), Seite 93-100</subfield><subfield code="w">(DE-627)130485810</subfield><subfield code="w">(DE-600)753319-6</subfield><subfield code="w">(DE-576)016071921</subfield><subfield code="x">0309-1740</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:110</subfield><subfield code="g">year:2015</subfield><subfield code="g">pages:93-100</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1016/j.meatsci.2015.07.005</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://www.ncbi.nlm.nih.gov/pubmed/26188362</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">110</subfield><subfield code="j">2015</subfield><subfield code="h">93-100</subfield></datafield></record></collection>
|
author |
Mancini, Simone |
spellingShingle |
Mancini, Simone ddc 630 bkl 58.34 Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers |
authorStr |
Mancini, Simone |
ppnlink_with_tag_str_mv |
@@773@@(DE-627)130485810 |
format |
Article |
dewey-ones |
630 - Agriculture & related technologies |
delete_txt_mv |
keep |
author_role |
aut |
collection |
OLC |
remote_str |
false |
illustrated |
Not Illustrated |
issn |
0309-1740 |
topic_title |
630 ZDB 58.34 bkl Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers |
topic |
ddc 630 bkl 58.34 |
topic_unstemmed |
ddc 630 bkl 58.34 |
topic_browse |
ddc 630 bkl 58.34 |
format_facet |
Aufsätze Gedruckte Aufsätze |
format_main_str_mv |
Text Zeitschrift/Artikel |
carriertype_str_mv |
nc |
author2_variant |
g p gp b a d ba bad v r vr z s zs f f ff g p gp |
hierarchy_parent_title |
Meat science |
hierarchy_parent_id |
130485810 |
dewey-tens |
630 - Agriculture |
hierarchy_top_title |
Meat science |
isfreeaccess_txt |
false |
familylinks_str_mv |
(DE-627)130485810 (DE-600)753319-6 (DE-576)016071921 |
title |
Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers |
ctrlnum |
(DE-627)OLC196515011X (DE-599)GBVOLC196515011X (PRQ)c1293-3c6129ad3f374dff5677983fdb2cdf0a880cb75152202f12b064580c430803d50 (KEY)0040637620150000110000000093effectofturmericpowdercurcumalongalandascorbicacid |
title_full |
Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers |
author_sort |
Mancini, Simone |
journal |
Meat science |
journalStr |
Meat science |
lang_code |
eng |
isOA_bool |
false |
dewey-hundreds |
600 - Technology |
recordtype |
marc |
publishDateSort |
2015 |
contenttype_str_mv |
txt |
container_start_page |
93 |
author_browse |
Mancini, Simone |
container_volume |
110 |
class |
630 ZDB 58.34 bkl |
format_se |
Aufsätze |
author-letter |
Mancini, Simone |
doi_str_mv |
10.1016/j.meatsci.2015.07.005 |
dewey-full |
630 |
title_sort |
effect of turmeric powder (curcuma longa l.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers |
title_auth |
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. |
collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4219 |
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 |
ppnlink |
130485810 |
mediatype_str_mv |
n |
isOA_txt |
false |
hochschulschrift_bool |
false |
author2_role |
oth oth oth oth oth oth |
doi_str |
10.1016/j.meatsci.2015.07.005 |
up_date |
2024-07-03T16:42:51.740Z |
_version_ |
1803576904772485120 |
fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC196515011X</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20220220060626.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160206s2015 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.meatsci.2015.07.005</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160430</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC196515011X</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC196515011X</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1293-3c6129ad3f374dff5677983fdb2cdf0a880cb75152202f12b064580c430803d50</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0040637620150000110000000093effectofturmericpowdercurcumalongalandascorbicacid</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="q">ZDB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Mancini, Simone</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="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.</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Preziuso, Giovanna</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Dal Bosco, Alessandro</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Roscini, Valentina</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Szendrő, Zsolt</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Fratini, Filippo</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Paci, Gisella</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Meat science</subfield><subfield code="d">London [u.a.] : Elsevier, 1977</subfield><subfield code="g">110(2015), Seite 93-100</subfield><subfield code="w">(DE-627)130485810</subfield><subfield code="w">(DE-600)753319-6</subfield><subfield code="w">(DE-576)016071921</subfield><subfield code="x">0309-1740</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:110</subfield><subfield code="g">year:2015</subfield><subfield code="g">pages:93-100</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1016/j.meatsci.2015.07.005</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://www.ncbi.nlm.nih.gov/pubmed/26188362</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">110</subfield><subfield code="j">2015</subfield><subfield code="h">93-100</subfield></datafield></record></collection>
|
score |
7.3994904 |