Skip to main content

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

European Food Research and Technology volume 245, pages 1377–1386 (2019)Cite this article

Abstract

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 powder could express increasing the antioxidant capacity and reducing lipid oxidation of burgers with the final income of healthier products than the control ones.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price includes VAT (USA)
Tax calculation will be finalised during checkout.

Fig. 1

References

  1. Emswiler BS, Pierson CJ, Kotula AW (1976) Bacteriological quality and shelf life of ground beef. Appl Environ Microbiol 31:826–830

    CAS  PubMed  PubMed Central  Google Scholar 

  2. Mancini R, Hunt M (2005) Current research in meat color. Meat Sci 71:100–121. https://doi.org/10.1016/j.meatsci.2005.03.003

    Article  CAS  PubMed  Google Scholar 

  3. Hygreeva D, Pandey MC (2016) Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology—a review. Trends Food Sci Technol 54:175–185. https://doi.org/10.1016/j.tifs.2016.06.002

    Article  CAS  Google Scholar 

  4. Jiang J, Xiong YL (2016) Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: a review. Meat Sci 120:107–117. https://doi.org/10.1016/j.meatsci.2016.04.005

    Article  CAS  PubMed  Google Scholar 

  5. Shahidi F, Zhong Y (2010) Novel antioxidants in food quality preservation and health promotion. Eur J Lipid Sci Technol 112:930–940. https://doi.org/10.1002/ejlt.201000044

    Article  CAS  Google Scholar 

  6. Naveena M, Sen AR, Vaithiyanathan S, Babji Y, Kondaiah N (2008) Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Sci 80:1304–1308

    Article  CAS  PubMed  Google Scholar 

  7. Sebranek JG, Sewalt VJH, Robbins KL, Houser T (2005) Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Sci 69:289–296. https://doi.org/10.1016/j.meatsci.2004.07.010

    Article  CAS  PubMed  Google Scholar 

  8. Falowo AB, Fayemi PO, Muchenje V (2014) Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: a review. Food Res Int 64:171–181. https://doi.org/10.1016/j.foodres.2014.06.022

    Article  CAS  PubMed  Google Scholar 

  9. Shahidi F, Ambigaipalan P (2015) Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects—a review. J Funct Foods 18:820–897. https://doi.org/10.1016/j.jff.2015.06.018

    Article  CAS  Google Scholar 

  10. Shah MA, Bosco SJD, Mir SA (2014) Plant extracts as natural antioxidants in meat and meat products. Meat Sci 98:21–33. https://doi.org/10.1016/j.meatsci.2014.03.020

    Article  CAS  PubMed  Google Scholar 

  11. Abdel-Naeem HHS, Mohamed HMH (2016) Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain. Meat Sci 118:52–60. https://doi.org/10.1016/j.meatsci.2016.03.021

    Article  CAS  PubMed  Google Scholar 

  12. Cao Y, Gu W, Zhang J, Chu Y, Ye X, Hu Y, Chen J (2013) Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage. Food Chem 141:1655–1660. https://doi.org/10.1016/j.foodchem.2013.04.084

    Article  CAS  PubMed  Google Scholar 

  13. Mancini S, Preziuso G, Dal Bosco A, Roscini V, Parisi G, Paci G (2017) Modifications of fatty acids profile, lipid peroxidation and antioxidant capacity in raw and cooked rabbit burgers added with ginger. Meat Sci 133:151–158. https://doi.org/10.1016/j.meatsci.2017.07.003

    Article  CAS  PubMed  Google Scholar 

  14. Mancini S, Preziuso G, Fratini F, Torracca B, Nuvoloni R, Dal Bosco A, Paci G (2017) Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder. World Rabbit Sci 25:367. https://doi.org/10.4995/wrs.2017.7656

    Article  Google Scholar 

  15. Zachariah TJ (2008) Ginger. In: Parthasarathy VA, Chempakam B, Zachriah TJ (eds) Chemistry of spices. CABI, London, pp 70–96

    Chapter  Google Scholar 

  16. Kikuzaki H, Nakatani N (1993) Antioxidant effects of some ginger constituents. J Food Sci 58:1407–1410. https://doi.org/10.1111/j.1365-2621.1993.tb06194.x

    Article  CAS  Google Scholar 

  17. Rahmani AH, Al Shabrmi FM, Aly SM (2014) Active ingredients of ginger as potential candidates in the prevention and treatment of diseases via modulation of biological activities. Int J Physiol Pathophysiol Pharmacol 6:125–136

    CAS  PubMed  PubMed Central  Google Scholar 

  18. Ghasemzadeh A, Jaafar HZ, Rahmat A (2015) Optimization protocol for the extraction of 6-gingerol and 6-shogaol from Zingiber officinale var. Rubrum theilade and improving antioxidant and anticancer activity using response surface methodology. BMC Complement Altern Med 15:258

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  19. Yeh H, Chuang C, Chen H, Wan C, Chen T, Lin L (2014) Bioactive components analysis of two various gingers (Zingiber officinale Roscoe) and antioxidant effect of ginger extracts. LWT Food Sci Technol 55:329–334. https://doi.org/10.1016/j.lwt.2013.08.003

    Article  CAS  Google Scholar 

  20. Shukla Y, Singh M (2007) Cancer preventive properties of ginger: a brief review. Food Chem Toxicol 45:683–690. https://doi.org/10.1016/j.fct.2006.11.002

    Article  CAS  PubMed  Google Scholar 

  21. Mancini S, Paci G, Fratini F, Torracca B, Nuvoloni R, Dal Bosco A, Roscini V, Preziuso G (2017) Improving pork burgers quality using Zingiber officinale Roscoe powder (ginger). Meat Sci 129:161–168. https://doi.org/10.1016/j.meatsci.2017.03.004

    Article  CAS  PubMed  Google Scholar 

  22. AMSA (1995) Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. National Live Stock and Meat Board, Chicago

    Google Scholar 

  23. CIE (1976) Official recommendations on uniform colour spaces, colour differences equations and metric colour terms. Commission Internationale de l’Eclairage, Paris

    Google Scholar 

  24. Sharma G, Bala R (2002) Digital color imaging handbook. CRC Press, Boca Raton

    Google Scholar 

  25. Folch J, Lees M, Sloane-Stanley GH (1957) A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem 226:497–509

    CAS  Google Scholar 

  26. Ulbricht TL, Southgate DA (1991) Coronary heart disease: seven dietary factors. Lancet 338:985–992. https://doi.org/10.1016/0140-6736(91)91846-M

    Article  CAS  PubMed  Google Scholar 

  27. Santos-Silva J, Bessa R, Santos-Silva F (2002) Effect of genotype, feeding system and slaughter weight on the quality of light lambs: II. Fatty acid composition of meat. Livest Prod Sci 77:187–194. https://doi.org/10.1016/S0301-6226(02)00059-3

    Article  Google Scholar 

  28. Dal Bosco A, Mugnai C, Mourvaki E, Cardinali R, Moscati L, Paci G, Castellini C (2009) Effect of genotype and rearing system on the native immunity and oxidative status of growing rabbits. Ital J Anim Sci 8:781–783. https://doi.org/10.4081/ijas.2009.s2.781

    Article  Google Scholar 

  29. Mancini S, Preziuso G, Dal Bosco A, Roscini V, Szendrő Z, Fratini F, Paci G (2015) Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers. Meat Sci 110:93–100. https://doi.org/10.1016/j.meatsci.2015.07.005

    Article  CAS  PubMed  Google Scholar 

  30. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3

    Article  CAS  PubMed  Google Scholar 

  31. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 181:1199–1200

    Article  CAS  Google Scholar 

  32. Descalzo AM, Rossetti L, Grigioni G, Irurueta M, Sancho AM, Carrete J, Pensel NA (2007) Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle. Meat Sci 75:309–317. https://doi.org/10.1016/j.meatsci.2006.07.015

    Article  CAS  Google Scholar 

  33. R Core Team (2015) R: A language and environment for statistical computing. R Found Stat Comput, Vienna

    Google Scholar 

  34. Ganhão R, Morcuende D, Estévez M (2010) Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Sci 85:402–409. https://doi.org/10.1016/j.meatsci.2010.02.008

    Article  CAS  PubMed  Google Scholar 

  35. Vossen E, Utrera M, De Smet S, Morcuende D, Estévez M (2012) Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite. Meat Sci 92:451–457. https://doi.org/10.1016/j.meatsci.2012.05.010

    Article  CAS  PubMed  Google Scholar 

  36. Savadkoohi S, Hoogenkamp H, Shamsi K, Farahnaky A (2014) Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Meat Sci 97:410–418. https://doi.org/10.1016/j.meatsci.2014.03.017

    Article  PubMed  Google Scholar 

  37. King NJ, Whyte R (2006) Does it look cooked? A review of factors that influence cooked meat color. J Food Sci 71:R31–R40. https://doi.org/10.1111/j.1750-3841.2006.00029.x

    Article  CAS  Google Scholar 

  38. Andrés-Bello A, Barreto-Palacios V, García-Segovia P, Mir-Bel J, Martínez-Monzó J (2013) Effect of pH on color and texture of food products. Food Eng Rev 5:158–170. https://doi.org/10.1007/s12393-013-9067-2

    Article  CAS  Google Scholar 

  39. Gur S, Turgut-Balik D, Gur N (2006) Antimicrobial activities and some fatty acids of turmeric, ginger root and linseed used in the treatment of infectious diseases. World J Agric Sci 2:439–442

    Google Scholar 

  40. Davies AR, Board RJ, Board RG (1998) Microbiology of meat and poultry. Springer, London

    Google Scholar 

  41. Hui YH, Nip WK, Rogers R (2001) Meat science and applications. CRC Press, Boca Raton

  42. Bastida S, Sánchez-Muniz FJ, Olivero R, Pérez-Olleros L, Ruiz-Roso B, Jiménez-Colmenero F (2009) Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storage. Food Chem 116:748–754. https://doi.org/10.1016/j.foodchem.2009.03.034

    Article  CAS  Google Scholar 

  43. Mancini S, Preziuso G, Paci G (2016) Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking. World Rabbit Sci 24:121–127. https://doi.org/10.4995/wrs.2016.4207

    Article  Google Scholar 

  44. Rey AI, Hopia A, Kivikari R, Kahkonen M (2005) Use of natural food/plant extracts: cloudberry (Rubus chamaemorus), beetroot (Beta vulgaris “Vulgaris”) or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked pork patties. LWT Food Sci Technol 38:363–370. https://doi.org/10.1016/j.lwt.2004.06.010

    Article  CAS  Google Scholar 

  45. Salminen H, Estévez M, Kivikari R, Heinonen M (2006) Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties. Eur Food Res Technol 223:461–468. https://doi.org/10.1007/s00217-005-0225-5

    Article  CAS  Google Scholar 

  46. Mansour EH, Khalil AH (2000) Evaluation of antioxidant activity of some plant extracts and their application to ground beef patties. Food Chem 69:135–141. https://doi.org/10.1016/S0308-8146(99)00234-4

    Article  CAS  Google Scholar 

Download references

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Author information

Authors and Affiliations

  1. Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, 56124, Pisa, Italy

    Simone Mancini, Gisella Paci & Giovanna Preziuso

  2. Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy

    Gisella Paci & Giovanna Preziuso

  3. Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06100, Perugia, Italy

    Alessandro Dal Bosco & Simona Mattioli

Authors
  1. Simone Mancini
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Gisella Paci
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Alessandro Dal Bosco
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Simona Mattioli
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Giovanna Preziuso
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Simone Mancini.

Ethics declarations

Conflict of interest

No potential conflict of interest was reported by the authors.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Mancini, S., Paci, G., Dal Bosco, A. et al. Effect of ginger powder addition on quality, fatty acids profile, lipid oxidation and antioxidant capacity of cooked pork burgers. Eur Food Res Technol 245, 1377–1386 (2019). https://doi.org/10.1007/s00217-019-03264-6

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-019-03264-6

Keywords

  • Cooked burger
  • Meat quality
  • Natural antioxidant
  • Ginger
  • Antioxidant capacity