The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

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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Bibliographic Details
Main Authors: Anna Augustyńska-Prejsnar, Jadwiga Topczewska, Małgorzata Ormian, Aneta Saletnik, Zofia Sokołowicz, Jadwiga Lechowska
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Applied Sciences
Subjects:
duck meat
turmeric
burgers
quality
lipid oxidation
Online Access:https://www.mdpi.com/2076-3417/12/2/805

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