Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers
The aim of the research study was to evaluate the effects of a common culinary spice such as garlic powder and salt addition on the quality and microbial shelf life of rabbit meat burgers. Rabbit burgers were evaluated for pH, the colour parameters, the water holding capacity and microbial loads dur...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/8/1022 |
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| author | Simone Mancini Simona Mattioli Roberta Nuvoloni Francesca Pedonese Alessandro Dal Bosco Gisella Paci |
| author_facet | Simone Mancini Simona Mattioli Roberta Nuvoloni Francesca Pedonese Alessandro Dal Bosco Gisella Paci |
| author_sort | Simone Mancini |
| collection | DOAJ |
| description | The aim of the research study was to evaluate the effects of a common culinary spice such as garlic powder and salt addition on the quality and microbial shelf life of rabbit meat burgers. Rabbit burgers were evaluated for pH, the colour parameters, the water holding capacity and microbial loads during storage time of seven days at 4 °C. Four different formulations of burgers (<i>n</i> = 180 in total) were tested as control samples (only meat, C), burgers with garlic powder (at 0.25%, G), burgers with salt (at 1.00%, S) and burgers with both garlic powder and salt (0.25% and 1.00%, respectively, GS). As results, it was highlighted that garlic powder and salt addition significant affected pH, water holding capacity and some colour parameters of burgers. In particular, salt affected the pH of the raw burgers, leading to lower values that partially influenced all the colour parameters with higher a* values of S burgers. The mix of garlic powder and salt (GS burgers) showed mixed effects even if more closed to the G burgers than S ones. Salt expressed its properties of binding water molecules reducing drip and cooking losses in S and GS burgers. No variations in microbial loads were highlighted in relation to the formulations. Storage time affected all the parameters, highlighting a deterioration of the burgers’ quality and an increase of the microbial loads. |
| first_indexed | 2024-03-10T18:04:46Z |
| format | Article |
| id | doaj.art-0074cf59dc60465db87ac0a4ddfd8865 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:04:46Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0074cf59dc60465db87ac0a4ddfd88652023-11-20T08:35:19ZengMDPI AGFoods2304-81582020-07-0198102210.3390/foods9081022Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit BurgersSimone Mancini0Simona Mattioli1Roberta Nuvoloni2Francesca Pedonese3Alessandro Dal Bosco4Gisella Paci5Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, ItalyDepartment of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06100 Perugia, ItalyDepartment of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, ItalyDepartment of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, ItalyDepartment of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06100 Perugia, ItalyDepartment of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, ItalyThe aim of the research study was to evaluate the effects of a common culinary spice such as garlic powder and salt addition on the quality and microbial shelf life of rabbit meat burgers. Rabbit burgers were evaluated for pH, the colour parameters, the water holding capacity and microbial loads during storage time of seven days at 4 °C. Four different formulations of burgers (<i>n</i> = 180 in total) were tested as control samples (only meat, C), burgers with garlic powder (at 0.25%, G), burgers with salt (at 1.00%, S) and burgers with both garlic powder and salt (0.25% and 1.00%, respectively, GS). As results, it was highlighted that garlic powder and salt addition significant affected pH, water holding capacity and some colour parameters of burgers. In particular, salt affected the pH of the raw burgers, leading to lower values that partially influenced all the colour parameters with higher a* values of S burgers. The mix of garlic powder and salt (GS burgers) showed mixed effects even if more closed to the G burgers than S ones. Salt expressed its properties of binding water molecules reducing drip and cooking losses in S and GS burgers. No variations in microbial loads were highlighted in relation to the formulations. Storage time affected all the parameters, highlighting a deterioration of the burgers’ quality and an increase of the microbial loads.https://www.mdpi.com/2304-8158/9/8/1022spiceingredientcolourready-to-cookmeat preparation |
| spellingShingle | Simone Mancini Simona Mattioli Roberta Nuvoloni Francesca Pedonese Alessandro Dal Bosco Gisella Paci Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers Foods spice ingredient colour ready-to-cook meat preparation |
| title | Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers |
| title_full | Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers |
| title_fullStr | Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers |
| title_full_unstemmed | Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers |
| title_short | Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers |
| title_sort | effects of garlic powder and salt on meat quality and microbial loads of rabbit burgers |
| topic | spice ingredient colour ready-to-cook meat preparation |
| url | https://www.mdpi.com/2304-8158/9/8/1022 |
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