Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy.
Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy.
Meat Sci. 2017 Nov;133:151-158. doi: 10.1016/j.meatsci.2017.07.003. Epub 2017 Jul 4.
Effects of ginger powder were evaluated on fatty acid (FA) profile, lipid peroxidation (TBARS) and antioxidant capacity (ABTS, DPPH and FRAP) of rabbit burgers. Burgers were manufactured as control samples (only meat) and two additions of ginger powder (1% and 2%) and stored raw at 4°C for 7days. At day 1, 4 and 7 of storage burgers were analysed both as raw and cooked. Ginger powder affected all the tested parameters; both PUFAω3 and PUFAω6 were incremented in raw and cooked samples leading to decreased atherogenicity and thrombogenicity indexes and increased hypo/hypercholesterolemic index and peroxidability index. Lipid peroxidation values of raw and cooked burgers added with ginger were lower than control burgers, at the same time, ABTS, DPPH and FRAP values were incremented by the addition of ginger powder. The results obtained demonstrate the antioxidant capacity of ginger powder as rabbit meat products additive and highlight the capacity of this spice to maintain its characteristics after burgers' cooking.
生姜粉对兔肉汉堡的脂肪酸（FA）谱、脂质过氧化（TBARS）和抗氧化能力（ABTS、DPPH 和 FRAP）的影响。汉堡作为对照样品（仅含肉）和生姜粉的两种添加物（1%和 2%）进行制备，并在 4°C 下生储 7 天。在储存的第 1、4 和 7 天，生汉堡和熟汉堡均进行分析。生姜粉影响所有测试参数；无论是 PUFAω3 还是 PUFAω6，在生和熟样品中均增加，导致致动脉粥样硬化和血栓形成指数降低，而低/高胆固醇指数和过氧化指数增加。添加生姜粉的生汉堡和熟汉堡的脂质过氧化值均低于对照汉堡，同时，ABTS、DPPH 和 FRAP 值因添加生姜粉而增加。研究结果表明生姜粉作为兔肉制品添加剂的抗氧化能力，并突出了这种香料在汉堡烹饪后保持其特性的能力。
