Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers

被引：83
|
作者：
Mancini, Simone [1 ,2 ]
Preziuso, Giovanna [1 ,2 ]
Dal Bosco, Alessandro [3 ]
Roscini, Valentina [3 ]
Szendro, Zsolt [4 ]
Fratini, Filippo [1 ,2 ]
Paci, Gisella [1 ,2 ]
机构：
[1] Univ Pisa, Dept Vet Sci, Pisa, Italy
[2] Univ Pisa, Interdept Res Ctr Nutraceut & Food Hlth, Pisa, Italy
[3] Univ Perugia, Dept Agr Food & Environm Sci, I-06100 Perugia, Italy
[4] Kaposvar Univ, Fac Agr & Environm Sci, Kaposvar, Hungary
来源：
MEAT SCIENCE | 2015年 / 110卷
关键词：
Rabbit burger; Meat quality; Natural antioxidant; Turmeric; Ascorbic acid; Antioxidant capacity; MEAT QUALITY; DIETARY SUPPLEMENTATION; LONGISSIMUS-DORSI; LIPID STABILITY; ESSENTIAL OIL; GRAPE SEED; SHELF-LIFE; VITAMIN-C; ANTIOXIDANT; BEEF;
D O I：
10.1016/j.meatsci.2015.07.005
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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/100 g meat; burgers with 0.1 g of ascorbic acid/100 g 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. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：93 / 100
页数：8
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