| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5543280 | Meat Science | 2017 | 8 Pages |
Abstract
BG1 and BG2 were less redness than control ones with incremented yellow hue. These modifications in color parameters did not modify sensory characteristics of burgers. PUFA were incremented (both PUFAÏ3 and PUFAÏ6) by the addition of ginger. Furthermore, BG1 and BG2 burgers showed to be less sensitive to lipid oxidation and to possess an increase in antioxidant capacity. Microbial growth evaluation of total aerobic count and Pseudomonas spp. showed that ginger powder delayed in time the bacterial contamination. Results highlighted that the presence of ginger led to an enhanced shelf life and health characteristics of burgers (increasing peroxidisability, ratio hypocholesterolemic/hypercholesterolemic and ratio Ï3/Ï6; reducing atherogenicity and thrombogenicity).
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Authors
Simone Mancini, Gisella Paci, Filippo Fratini, Beatrice Torracca, Roberta Nuvoloni, Alessandro Dal Bosco, Valentina Roscini, Giovanna Preziuso,