Literature DB >> 26188362

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

Simone Mancini1, Giovanna Preziuso1, Alessandro Dal Bosco2, Valentina Roscini2, Zsolt Szendrő3, Filippo Fratini1, Gisella Paci4.   

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.
Copyright © 2015 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Antioxidant capacity; Ascorbic acid; Meat quality; Natural antioxidant; Rabbit burger; Turmeric

Mesh：

Substances：

Year:  2015        PMID： 26188362     DOI： 10.1016/j.meatsci.2015.07.005

Source DB:  PubMed          Journal:  Meat Sci        ISSN： 0309-1740            Impact factor:   5.209


  10 in total

Review 1.  Functional Meat Products as Oxidative Stress Modulators: A Review.

Authors:  Adrián Macho-González; Sara Bastida; Alba Garcimartín; María Elvira López-Oliva; Pilar González; Juana Benedí; María José González-Muñoz; Francisco J Sánchez-Muniz
Journal:  Adv Nutr       Date:  2021-07-30       Impact factor: 8.701

2.  Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages.

Authors:  Jinhee Choi; Nami Kim; Hae Yeon Choi; Young Sil Han
Journal:  Food Sci Anim Resour       Date:  2019-10-31

Review 3.  Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products.

Authors:  Valentina Serra; Giancarlo Salvatori; Grazia Pastorelli
Journal:  Animals (Basel)       Date:  2021-02-05       Impact factor: 2.752

4.  Effect of copaíba essential oil (Copaifera officinalis L.) as a natural preservative on the oxidation and shelf life of sheep burgers.

Authors:  Jéssica de Oliveira Monteschio; Fernando Miranda de Vargas Junior; Adrielly Lais Alves da Silva; Renata Alves das Chagas; Tatiane Fernandes; Ariadne Patricia Leonardo; Isabelle Naemi Kaneko; Laura Adriane de Moraes Pinto; Ana Guerrero; Antônio Alves de Melo Filho; Vany Perpétua Ferraz; Gisele Maria Fagundes; James Pierre Muir
Journal:  PLoS One       Date:  2021-03-18       Impact factor: 3.240

5.  Effects of Garlic (Allium sativum L.) and Ramsons (Allium ursinum L.) on Lipid Oxidation and the Microbiological Quality, Physicochemical Properties and Sensory Attributes of Rabbit Meat Burgers.

Authors:  Katarzyna Śmiecińska; Andrzej Gugołek; Dorota Kowalska
Journal:  Animals (Basel)       Date:  2022-07-26       Impact factor: 3.231

6.  Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life.

Authors:  Rossana Roila; Beatrice Sordini; Sonia Esposto; David Ranucci; Sara Primavilla; Andrea Valiani; Agnese Taticchi; Raffaella Branciari; Maurizio Servili
Journal:  Foods       Date:  2022-08-14

Review 7.  Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications.

Authors:  Noemí Echegaray; Mirian Pateiro; Paulo E S Munekata; José M Lorenzo; Zakariya Chabani; Mohamed A Farag; Rubén Domínguez
Journal:  Molecules       Date:  2021-06-25       Impact factor: 4.411

8.  Effect of Chestnut Tannins and Short Chain Fatty Acids as Anti-Microbials and as Feeding Supplements in Broilers Rearing and Meat Quality.

Authors:  Federica Mannelli; Sara Minieri; Giovanni Tosi; Giulia Secci; Matteo Daghio; Paola Massi; Laura Fiorentini; Ilaria Galigani; Silvano Lancini; Stefano Rapaccini; Mauro Antongiovanni; Simone Mancini; Arianna Buccioni
Journal:  Animals (Basel)       Date:  2019-09-05       Impact factor: 2.752

9.  Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period.

Authors:  Jin-Hee Choi; Nami Kim; Gye-Woong Kim; Hae Yeon Choi
Journal:  Food Sci Anim Resour       Date:  2019-12-31

10.  Effects of Dietary Supplementation with Honeybee Pollen and Its Supercritical Fluid Extract on Immune Response and Fillet's Quality of Farmed Gilthead Seabream (Sparus aurata).

Authors:  Rosaria Arena; Adja Cristina Lira de Medeiros; Giulia Secci; Simone Mancini; Simona Manuguerra; Fulvia Bovera; Andrea Santulli; Giuliana Parisi; Concetta Maria Messina; Giovanni Piccolo
Journal:  Animals (Basel)       Date:  2022-03-08       Impact factor: 2.752
  10 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.