Improving pork burgers quality using Zingiber officinale Roscoe powder (ginger).
Pork burgers were evaluated for physical-chemical characteristics, fatty acids profile, lipid oxidation, antioxidant capacity, microbiological growth and sensory evaluation during storage time of seven days at 4°C as function of three formulations as only meat (control, B) and meat added with ginger powder at the percentage of 1 and 2% (BG1 and BG2). BG1 and BG2 were less redness than control ones with incremented yellow hue. These modifications in color parameters did not modify sensory characteristics of burgers. PUFA were incremented (both PUFAω3 and PUFAω6) by the addition of ginger. Furthermore, BG1 and BG2 burgers showed to be less sensitive to lipid oxidation and to possess an increase in antioxidant capacity. Microbial growth evaluation of total aerobic count and Pseudomonas spp. showed that ginger powder delayed in time the bacterial contamination. Results highlighted that the presence of ginger led to an enhanced shelf life and health characteristics of burgers (increasing peroxidisability, ratio hypocholesterolemic/hypercholesterolemic and ratio ω3/ω6; reducing atherogenicity and thrombogenicity).
Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy. Electronic address: simone.mancini@for.unipi.it.
Simone
S
Mancini
Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy.
Gisella
G
Paci
Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy.
Filippo
F
Fratini
Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy.
Beatrice
B
Torracca
Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy.
Roberta
R
Nuvoloni
Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, Perugia 06100, Italy.
Alessandro
A
Dal Bosco
Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, Perugia 06100, Italy.
Valentina
V
Roscini
Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy.
Giovanna
G
Preziuso
D000818:Animals; D000975:Antioxidants / Q000032:analysis; D001420:Bacteria, Aerobic / Q000302:isolation & purification; D015169:Colony Count, Microbial; D003116:Color; D005227:Fatty Acids / Q000032:analysis; D005516:Food Microbiology; D061353:Food Storage; D020939:Zingiber officinale / Q000737:chemistry*; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D011208:Powders; D011549:Pseudomonas / Q000302:isolation & purification; D000069466:Red Meat / Q000032:analysis* / Q000382:microbiology; D034421:Sus scrofa
D000975:Antioxidants; D005227:Fatty Acids; D011208:Powders
Antioxidant capacity; Burger; Ginger; Meat quality; Natural antioxidant