Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

S. Mancini

https://orcid.org/0000-0001-8643-507X

Italy

University of Pisa

Department of Veterinary Science

G. Preziuso

Italy

University of Pisa

Department of Veterinary Sciences

Interdepartmental Research Center “Nutraceuticals and Food for Health

F. Fratini

Italy

University of Pisa

Department of Veterinary Sciences

Interdepartmental Research Center “Nutraceuticals and Food for Health

B. Torracca

Italy

University of Pisa

Department of Veterinary Sciences

R. Nuvoloni

Italy

University of Pisa

Department of Veterinary Sciences

Interdepartmental Research Center “Nutraceuticals and Food for Health

A. Dal Bosco

Italy

University of Perugia

Department of Agricultural, Food and Environmental Science

G. Paci

Italy

University of Pisa

Department of Veterinary Sciences

Interdepartmental Research Center “Nutraceuticals and Food for Health

Submitted: 2017-05-09

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Accepted: 2017-09-12

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Published: 2017-12-28

DOI: https://doi.org/10.4995/wrs.2017.7656
Funding Data

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Keywords:

burger, rabbit meat, ginger, meat quality, colour, rabbits

Supporting agencies:

This research was not funded

Abstract:

The object of this study was to evaluate the effect of Zingiber officinale powder on physical-chemical 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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