The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration
The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, we...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/2/805 |
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| author | Anna Augustyńska-Prejsnar Jadwiga Topczewska Małgorzata Ormian Aneta Saletnik Zofia Sokołowicz Jadwiga Lechowska |
| author_facet | Anna Augustyńska-Prejsnar Jadwiga Topczewska Małgorzata Ormian Aneta Saletnik Zofia Sokołowicz Jadwiga Lechowska |
| author_sort | Anna Augustyńska-Prejsnar |
| collection | DOAJ |
| description | The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste. |
| first_indexed | 2024-03-10T01:58:25Z |
| format | Article |
| id | doaj.art-f936498dd0b24110ba3bbe9a12b9678a |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T01:58:25Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-f936498dd0b24110ba3bbe9a12b9678a2023-11-23T12:53:06ZengMDPI AGApplied Sciences2076-34172022-01-0112280510.3390/app12020805The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under RefrigerationAnna Augustyńska-Prejsnar0Jadwiga Topczewska1Małgorzata Ormian2Aneta Saletnik3Zofia Sokołowicz4Jadwiga Lechowska5Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszów, 35-959 Rzeszow, PolandDepartment of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszów, 35-959 Rzeszow, PolandDepartment of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszów, 35-959 Rzeszow, PolandDepartment of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszów, Ćwiklińskiej 2D, 35-601 Rzeszow, PolandDepartment of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszów, 35-959 Rzeszow, PolandDepartment of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszów, 35-959 Rzeszow, PolandThe aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.https://www.mdpi.com/2076-3417/12/2/805duck meatturmericburgersqualitylipid oxidation |
| spellingShingle | Anna Augustyńska-Prejsnar Jadwiga Topczewska Małgorzata Ormian Aneta Saletnik Zofia Sokołowicz Jadwiga Lechowska The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration Applied Sciences duck meat turmeric burgers quality lipid oxidation |
| title | The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration |
| title_full | The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration |
| title_fullStr | The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration |
| title_full_unstemmed | The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration |
| title_short | The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration |
| title_sort | effect of the addition turmeric on selected quality characteristics of duck burgers stored under refrigeration |
| topic | duck meat turmeric burgers quality lipid oxidation |
| url | https://www.mdpi.com/2076-3417/12/2/805 |
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