title: 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.
authors.affiliation: Department of Veterinary Science, University of Pisa, Pisa, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
authors.forename: Simone
authors.initials: S
authors.lastname: Mancini
authors.affiliation: Department of Veterinary Science, University of Pisa, Pisa, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
authors.forename: Giovanna
authors.initials: G
authors.lastname: Preziuso
authors.affiliation: Department of Agricultural, Food and Environmental Science, University of Perugia, Perugia, Italy.
authors.forename: Alessandro
authors.initials: A
authors.lastname: Dal Bosco
authors.affiliation: Department of Agricultural, Food and Environmental Science, University of Perugia, Perugia, Italy.
authors.forename: Valentina
authors.initials: V
authors.lastname: Roscini
authors.affiliation: Faculty of Agricultural and Environmental Sciences, Kaposvár University, Kaposvár, Hungary.
authors.forename: Zsolt
authors.initials: Z
authors.lastname: Szendrő
authors.affiliation: Department of Veterinary Science, University of Pisa, Pisa, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
authors.forename: Filippo
authors.initials: F
authors.lastname: Fratini
authors.affiliation: Department of Veterinary Science, University of Pisa, Pisa, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy. Electronic address: gisella.paci@unipi.it.
authors.forename: Gisella
authors.initials: G
authors.lastname: Paci
mesh_terms: D000818:Animals; D000975:Antioxidants; D001205:Ascorbic Acid; D052160:Benzothiazoles / Q000378:metabolism; D001713:Biphenyl Compounds / Q000378:metabolism; D003116:Color; D003296:Cooking; D030024:Curcuma / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives; D061353:Food Storage; D006801:Humans; D008460:Meat; D008461:Meat Products / Q000032:analysis*; D010851:Picrates / Q000378:metabolism; D010936:Plant Extracts; D011208:Powders; D011817:Rabbits; D013451:Sulfonic Acids / Q000378:metabolism; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism; D014867:Water
chemical_list: D000975:Antioxidants; D052160:Benzothiazoles; D001713:Biphenyl Compounds; D005520:Food Preservatives; D010851:Picrates; D010936:Plant Extracts; D011208:Powders; D013451:Sulfonic Acids; D017392:Thiobarbituric Acid Reactive Substances; D014867:Water; C002502:2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid; C004931:1,1-diphenyl-2-picrylhydrazyl; D001205:Ascorbic Acid
keywords: Antioxidant capacity; Ascorbic acid; Meat quality; Natural antioxidant; Rabbit burger; Turmeric