Abstract
The aim of the research study was to evaluate the effects of a common culinary spice such as garlic powder and salt addition on the quality and microbial shelf life of rabbit meat burgers. Rabbit burgers were evaluated for pH, the colour parameters, the water holding capacity and microbial loads during storage time of seven days at 4 °C. Four different formulations of burgers (n = 180 in total) were tested as control samples (only meat, C), burgers with garlic powder (at 0.25%, G), burgers with salt (at 1.00%, S) and burgers with both garlic powder and salt (0.25% and 1.00%, respectively, GS). As results, it was highlighted that garlic powder and salt addition significant affected pH, water holding capacity and some colour parameters of burgers. In particular, salt affected the pH of the raw burgers, leading to lower values that partially influenced all the colour parameters with higher a* values of S burgers. The mix of garlic powder and salt (GS burgers) showed mixed effects even if more closed to the G burgers than S ones. Salt expressed its properties of binding water molecules reducing drip and cooking losses in S and GS burgers. No variations in microbial loads were highlighted in relation to the formulations. Storage time affected all the parameters, highlighting a deterioration of the burgers’ quality and an increase of the microbial loads.
Highlights
Decreasing rabbit meat consumption is spreading around the world, and the Mediterranean basin in particular, where rabbit meat was historically consumed, displays a decreasing per-capita consumption [1,2]
Values in average, as evidenced by the pH of S and GS formulations in relation to C and G burgers (p = 0.002). These differences in pH values might played a role in the colour values; L* of S and GS burgers were lower than C and G ones (p < 0.001), as pH and lightness are linked by a negative correlation
Both salt and garlic powder and its mix, decreased the chroma index in relation to the C burgers, beside S and GS burgers showed a greater decrement in chroma as salt addition affected negatively both a* and b* coordinates (p < 0.001)
Summary
Decreasing rabbit meat consumption is spreading around the world, and the Mediterranean basin in particular, where rabbit meat was historically consumed, displays a decreasing per-capita consumption [1,2]. Other kinds of meat and the low amount of time available for cooking are affecting rabbit meat consumption, mostly among young consumers looking for more approachable kinds of food [3]. Burgers represent an appetizing and easy to cook protein food that does not require long cooking processes or culinary preparation. This popularity and high rate of consumption have driven the lifestyle changes that drive consumers to prefer ready-to-cook products in meat sector
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