Abstract
The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.
Highlights
Convenience food of poultry origin is becoming more and more competitive in relation to traditionally consumed meat and its products [1,2]
Our research showed that the duck meat used in the production of poultry burgers was of good quality and was not burdened with defects, as evidenced by the acidity of the breast muscles at the level of 5.80, water absorption at 33.07%, and colour component measured in the CIE L*a*b* system for lightness (L*) 41.79, for the intensity of red (a*) at the level of 5.80 [29,30,31,32]
The degree of acidification of the duck meat burgers without the addition of turmeric was higher compared to the burgers with turmeric powder
Summary
Convenience food of poultry origin is becoming more and more competitive in relation to traditionally consumed meat and its products [1,2]. Even entrapment of small amounts of air in the raw ground meat material can cause symptoms of oxidative lipid decomposition to appear in a short time. These symptoms are especially aggravated with heat treatment. The processes of oxidative rancidity in meat and meat products can be effectively reduced by the use of antioxidants. These compounds may be used singly or in the form of various mixtures and may include many additives ranging from synthetic phenolic antioxidants to natural plant-derived antioxidant ingredients [6,7,8]
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