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

Meat Sci. 2015 Dec:110:93-100. doi: 10.1016/j.meatsci.2015.07.005. Epub 2015 Jul 11.

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.

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

MeSH terms

  • Animals
  • Antioxidants*
  • Ascorbic Acid*
  • Benzothiazoles / metabolism
  • Biphenyl Compounds / metabolism
  • Color
  • Cooking
  • Curcuma / chemistry*
  • Food Handling / methods*
  • Food Preservation / methods*
  • Food Preservatives
  • Food Storage
  • Humans
  • Meat
  • Meat Products / analysis*
  • Picrates / metabolism
  • Plant Extracts
  • Powders
  • Rabbits
  • Sulfonic Acids / metabolism
  • Thiobarbituric Acid Reactive Substances / metabolism
  • Water

Substances

  • Antioxidants
  • Benzothiazoles
  • Biphenyl Compounds
  • Food Preservatives
  • Picrates
  • Plant Extracts
  • Powders
  • Sulfonic Acids
  • Thiobarbituric Acid Reactive Substances
  • Water
  • 2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
  • 1,1-diphenyl-2-picrylhydrazyl
  • Ascorbic Acid