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

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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.

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

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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

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  1. Simone Mancini
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  2. Gisella Paci
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  5. Giovanna Preziuso
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Correspondence to Simone Mancini.

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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

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

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