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

Abstract

The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic (Allium Sativum L.) powder (G), ramsons (Allium ursinum L.) powder (R) or their combination (GR). The effects of additives on lipid oxidation, color parameters, microbiological quality and organoleptic properties of raw and oven-baked burgers were analyzed before and after refrigerated storage. Four meat formulations were prepared: control (C)—without additives, with the addition of G (0.35 g/100 g of meat), R (0.35 g/100 g of meat) and GR (0.35 g/100 g of meat each). The addition of GR induced an increase in pH and TBARS values in raw and oven-baked burgers. The pH of raw and oven-baked burgers was also affected by storage time (ST), and it was lower after 7 days of storage (ST7) than before storage (ST0). TBARS values were higher at ST7 only in raw burgers. The addition of R and GR decreased the values of color parameter L* (lightness) relative to G and C in raw and oven-baked burgers. The greatest changes in parameter a* (redness) were observed after the addition of R and GR, both before and after heat treatment. The values of parameter b* (yellowness) increased after the addition of R, GR (raw and oven-baked burgers) and G (raw burgers). In raw burgers, color saturation (C*) was higher in groups R and GR than in groups C and G, and the value of hue angle (h°) was lower in burgers with GR than in those with G and R. In oven-baked burgers, the values of C* and h° were lower in group GR than in the remaining treatments (C, G and R). In raw burgers, ST had no effect on the values of L*, whereas the values of parameters a*, b*, C* and h° were lower at ST7 than at ST0. In oven-baked burgers, the values of L* were higher at ST0 than at ST7, and the values of a*, b*, C* and h° were higher at ST7 than at ST0. The tested additives had no influence on the presence of off-odors in raw burgers. This parameter was affected by ST, and its value was lower at ST0 than at ST7. The appearance and overall acceptability of burgers were affected only by additives, and raw burgers containing GR received the lowest scores. After heat treatment, control burgers scored lowest for all attributes, whereas burgers with the addition of R and GR received the highest scores. The analyzed additives had no effect on the growth of Enterobacteriacea, Pseudomonas spp., lactic acid bacteria or total aerobic psychrotrophic bacteria. However, the counts of all identified bacteria increased at ST7. In conclusion, garlic powder and ramsons powder can be added to rabbit meat burgers to extend their shelf life and improve their eating quality.

Anti-Salmonella Activity of Thymus serpyllum Essential Oil in Sous Vide Cook–Chill Rabbit Meat

“…The different tested additives had no effect on the growth of Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria, or other aerobic psychotropic bacteria in rabbit meat burgers. In the same study, wild garlic and garlic powder were added to rabbit meat burgers to extend their shelf life and improve their eating quality [46]. In our research aimed at prolonging the shelf life of sous vide rabbit meat, we employed Thymus serpyllum to combat S. enterica.…”

Development of Natural Liquid and Powdered Meat Tenderizer Based on Papaya Peel, Ginger and Garlic

“…Allium possess antioxidant properties, and contain powerful sulfur and phenolic compounds which have been of great interest as antioxidants [20]. Antioxidants are applied in the meat processing industry to prevent lipid oxidation which can lead to undesirable changes in quality attributes such as color, taste and aroma [35]. Garlic has been shown to have effective antioxidant activity in chicken sausages, in ground beef, in broiler diets and in pig diets [20].…”

Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O2 Modified Atmosphere Packaging

“…Some studies have described that natural antioxidants may be associated with meat color and lipid stability, improved antioxidant status, and shelf life, through various mechanisms such as metal chelators, radical scavengers, and quenchers of free singlet oxygen ( 1 O 2 ) [19]. Śmieci ńska et al [101] studied the shelf life of rabbit meat burgers treated with Allium species powders (garlic and ramsons) and estimated significant shelf life extension and improved sensory properties of oven-baked burgers. The packaging with low-O 2 atmospheres also contributed to the extension of shelf life.…”