Modifications of fatty acids profile, lipid peroxidation and antioxidant capacity in raw and cooked rabbit burgers added with ginger
Abstract
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 7 days. 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...
Paper Details
Title
Modifications of fatty acids profile, lipid peroxidation and antioxidant capacity in raw and cooked rabbit burgers added with ginger
Published Date
Nov 1, 2017
Journal
Volume
133
Pages
151 - 158
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