Improving pork burgers quality using Zingiber officinale Roscoe powder (ginger)

Mancini, Simone; Paci, Gisella; Fratini, Filippo; Torracca, Beatrice; Nuvoloni, Roberta; Bosco, Alessandro Dal; Roscini, Valentina; Preziuso, Giovanna

doi:10.1016/j.meatsci.2017.03.004

Cited by 35 publications

(31 citation statements)

References 51 publications

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“…Additionally, our results showed that pork patties treated with EEML could be consumed without any problem regarding sensory quality. In agreement with our results, it has been reported that ginger powder at 1% and 2% could be incorporated into pork patties without any effect on their sensorial attributes (appearance, juiciness, flavour, acceptability, or global evaluation, among others), enhance the shelf life and provide a healthy meat product [55].…”

Section: Discussionsupporting

confidence: 93%

“…In pork meat, a decrease in pH values promotes myofibrillar protein denaturation, as well as the ability of protein-water linkage and decreased WHC [55]. At the end of the storage time, our results showed that the inclusion of EEML increased the WHC by 5.2% in comparison with the CN group.…”

Section: Discussionmentioning

confidence: 56%

“…•− , superoxide; and H 2 O 2 , hydrogen peroxide), which affect proteins and leads to meat structure modification [38,55]. Thus, plant extracts may protect muscle fibres and decrease moisture loss.…”

Section: Discussionmentioning

confidence: 99%

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Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Ramírez-Rojo

Vargas-Sánchez

Torres-Martínez

et al. 2019

Foods

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The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 56%

See 1 more Smart Citation

Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Ramírez-Rojo

Vargas-Sánchez

Torres-Martínez

et al. 2019

Foods

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“…and Enterococcus spp. were enumerated as reported by Mancini et al (2017a) and microbial counts were expressed as log colony forming units (CFU) g -1 .…”

Section: Microbial Growthmentioning

confidence: 99%

“…Moreover, they are usually well accepted by consumers, both for their good taste and their natural origin. Several studies have documented the positive effects of a few plant belonging to the Zingiberaceae family, such as Curcuma longa L. (turmeric) and Alpinia galanga (galangal), added both to diet and in products, on antioxidative properties and meat quality (Cheah and Abu Hasim, 2000;Juntachote et al, 2007;Mancini et al, 2016;Mancini et al, 2017a).…”

Section: Introductionmentioning

confidence: 99%

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

et al. 2017

Self Cite

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.Abstract: The object of this study was to evaluate the effect of Zingiber officinale powder on physicalchemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder) were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control samples, followed by burgers with added ginger. Sensory evaluation highlighted that ginger enhanced the juiciness of the burgers; moreover, burgers with ginger powder presented a significant delay in microbial growth. Ginger powder might be considered as a potential ingredient in rabbit meat products to increase their quality and extend their shelf-life.

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Effect of ginger powder addition on quality, fatty acids profile, lipid oxidation and antioxidant capacity of cooked pork burgers

Mancini

Paci

Bosco

et al. 2019

Eur Food Res Technol

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Ginger powder effects were evaluated in cooked pork burgers after a refrigerated storage as raw meat products at 4 °C up to 7 days. Physical-chemical characteristics, fatty acids profile, lipid oxidation and antioxidant capacity of burgers were tested in control samples (only meat, C) and in two formulations containing 1% and 2% of ginger powder (G1 and G2). Ginger naturally brought yellow pigments that increased b* index of G2 burgers. Colour variations between C and G2 were also visible by human eyes as showed by ΔE indices. Ginger improved PUFAω3 and PUFAω6 percentages to the detriment of SFA with following decreases of atherogenicity and thrombogenicity indices. Antioxidants present in ginger powder reduced lipid oxidation (TBARS) and increased antioxidant capacity (FRAP, ABTS and DPPH) of burgers. Results highlighted that ginger 2 powder could express increasing the antioxidant capacity and reducing lipid oxidation of burgers with the final income of healthier products than the control ones.

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Improving pork burgers quality using Zingiber officinale Roscoe powder (ginger)

Cited by 35 publications

References 51 publications

Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

Effect of ginger powder addition on quality, fatty acids profile, lipid oxidation and antioxidant capacity of cooked pork burgers

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