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Article

The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

by
Anna Augustyńska-Prejsnar
1,
Jadwiga Topczewska
1,*,
Małgorzata Ormian
1,
Aneta Saletnik
2,
Zofia Sokołowicz
1 and
Jadwiga Lechowska
1
1
Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszów, 35-959 Rzeszow, Poland
2
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszów, Ćwiklińskiej 2D, 35-601 Rzeszow, Poland
*
Author to whom correspondence should be addressed.
Appl. Sci. 2022, 12(2), 805; https://doi.org/10.3390/app12020805
Submission received: 22 December 2021 / Revised: 6 January 2022 / Accepted: 11 January 2022 / Published: 13 January 2022
(This article belongs to the Special Issue Safety and Quality of Meat and Meat Products)
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Versions Notes

Abstract

:

Featured Application

The duck meat market is driven by a growing awareness of the health benefits associated with its consumption, the convenience of the products offered, and the expansion of fast-food chains. Increasing the range of duck meat products, especially allowing for the extension of the refrigerated storage time, could be an important element in the development of this processing segment. The growing trend of using natural antioxidants is related to the search for effective additives which are, at the same time, acceptable to consumers. The use of turmeric due to its antioxidant properties in the production of duck burgers may be an important element in the diversification of duck meat products.

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.

1. Introduction

Convenience food of poultry origin is becoming more and more competitive in relation to traditionally consumed meat and its products [1,2]. Burgers are meat products formed mechanically or manually from minced meat; they are a type of cutlet in the shape of flat discs, subjected to heat treatment before consumption [3]. Meat products are a source of protein with a high biological value [4]. During the processing of meat, as a result of procedures, such as mechanical grinding, emulsification, restructuring and heating, cell membranes are damaged, and phospholipids are exposed to atmospheric oxygen, enzymes, heme dyes, and metal ions, leading to accelerated oxidative changes in lipids [5]. 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]. Due to the limitations related to the use of synthetic antioxidants in food, the food market is searching for ways to use natural antioxidants, especially herbs and spices, that will be acceptable to consumers [9].
Turmeric rhizome (turmeric), Rhizoma Curcumae, is obtained from two species: turmeric—Curcuma longa L. and Javan turmeric—Curcuma xantorrhiza Roxb., from the ginger family Zingiberaceae. The raw material contains curcuminoids—about 2% (including curcumin, monodemethoxycurcumin, and didemetoxycurcumin), ferulic acid, and 3–5% essential oil (bisabolene, guaian, zingiberen, xantorizal, curcumen, and turmerone). Curcumin-curcumin is a ferulic acid dimer with a yellow colour and high biological activity [10]. Turmeric is used as a spice due to its anti-inflammatory, antioxidant, antimutagenic, antimicrobial, and anticancer properties [11,12,13]. The combination of piperine and black pepper with curcumin increases the bioavailability of curcuminoids, additionally inhibiting lipid peroxidation [14]. Turmeric is also used as a food colouring, but most interest in it is associated with its antioxidant properties. In the opinion of many authors [14,15,16,17,18,19,20,21,22,23], the addition of turmeric may be an alternative to synthetic antioxidants in meat products.
Traditionally, burgers are prepared from beef, but the use of duck meat in their production can be an attractive alternative for consumers and the processing industry. Duck meat is characterised by a high protein and fat content with a favourable fatty acid profile, a high content of polyunsaturated fatty acids, and a balanced ratio of omega-6 to omega-3 fatty acids [24]. Due to the content of unsaturated fatty acids, duck meat products are, however, susceptible to oxidation processes that can take place during both their production and storage. The addition of turmeric may extend the shelf life of duck meat products.
The aim of the study was to evaluate the effect of the addition of turmeric in various forms on the physical and sensory properties, as well as oxidative stability and safety of duck meat burgers in refrigerated storage.

2. Materials and Methods

2.1. Raw Material Preparation

The superficial and deep muscles of Peking ducks were used for the production of the burgers. Culinary elements (breast muscles with skin, without bones) came from a single food producer in Poland. In the conducted research, turmeric powder manufactured by the “Dary Natury” company (Koryciny, Poland), certified as an organic product, was used. According to the manufacturer’s declaration, the curcuminoid content in the powdered turmeric was determined at the level of 2.5–5.4%. “MyVita”, (Proness, Legnica, Poland), turmeric extract (standardised to 4.75–5.5% curcumin) containing glycerin was purchased from an organic food store.

2.2. Preparing the Burgers

Before the production of the burgers, the duck breast meat, with its skin, was cooled to the temperature of 0 ± 2 °C, and then cut into 3–4 cm cubes. A quantity of 18 kg of raw meat was ground twice in a meat grinder (Kenwood Limited, Havant, UK) with a mesh with a hole diameter of 3 mm, weighed with an accuracy of 1 g, and divided into 4 parts (4.5 kg each.) The recipe composition of the burgers is shown in Table 1.
The control group (group I) consisted of duck meat burgers without the addition of turmeric. Groups II–IV were experimental groups in which the produced burgers were enriched with turmeric. In group II, the addition of ground turmeric root in the form of a dry powder was used; in group III, turmeric extract was used; in group IV, turmeric was added in the form of a paste. Preparation of the paste consisted of mixing turmeric powder with ground black pepper and water, heating to 85 ± 2 °C, adding coconut oil, and then cooling it to a temperature of 4 °C. The meat masses were mixed separately in a mixer with a stainless steel knife (Kenwood Major Titanium, Kenwood Limited, Havant, UK). From the prepared meat masses, using a manual moulding machine, burgers (about 105 g) were formed, giving them the shape of flat discs in a baking and confectionery ring with a diameter of 10 cm and a height of 1 cm.

2.3. Sample Cooking and Storage

Thermal treatment of the control group (I) and those added with turmeric (groups II, III and IV) was based on roasting in an electric oven at 180 °C to obtain a temperature inside the sample of 78 ± 2 °C, measured using a digital thermometer with an external probe. The test samples were weighed before and after the roasting process with an accuracy of 0.01 g (Ohaus Corporation, Persippany, NJ, USA).
The duck burger samples were aerobically packed using ziplock bags and a vacuum sealer used for vacuum packaging. The samples stored in refrigerated conditions (4 ± 2 °C) were assessed for physical (pH, WHC, colour, cutting force) and microbiological (total number of microorganisms) characteristics, the number of TBARS thiobarbituric acid was determined, and sensory evaluation was performed on the first day and after 6, 12, and 18 days of refrigerated storage at 4 ± 1 °C.

2.4. Quality Parameters

2.4.1. Assessment of Physical Traits

Before the burgers were made, the raw meat was qualitatively assessed (pH, WHC, colour). Determination of the acidity of the tested samples with a Hanna HI 99,163 pH meter consisted of inserting the electrode into the samples and reading the value on the display. The water-holding capacity (WHC), understood as the ability of meat to hold all or part of its own and added water, of the samples was determined based on the volume of free water squeezed from the sample using the Whatman no. 2 filter papers, Grau–Hamm method. Colour parameters in CIE L*a*b* space were achieved using a CR-400 colorimeter (Konica Minolta, Osaka, Japan) in strict compliance with the manufacturer’s recommended methodology. This involved using the D65 illuminant and a 2° field view standard colorimetry for colour measurement. Colour evaluations were carried out on freshly obtained meat samples, cut along muscle fibres. Triple test measurements involving meat tenderness through shear force (Fmax) using a Zwick/Roell machine BT1-FR1 (Zwick, Ulm, Germany), a Warner–Bratzler blade with 100 mm min−1 head speed, and a 0.2 N pre-cut force were conducted. The meat cuts were 50 mm long and 100 mm2 cross-sections [25]. Weight loss (%) was calculated according to the formula: weight before roasting—weight after roasting/weight before roasting × 100. In assessing the quality characteristics of the burgers (pH, WHC, and colour), the same equipment and methodology used for duck meat evaluation were also applied here. The total number of microorganisms was determined by the plate method, deep inoculation, PN-EN ISO 4833-1: 2013-12 + Ap1: 2016-11 [26].
Thiobarbituric Acid Value (TBA), method TBA001U.AB. The method involves the distillation of the sample homogenized with water and acidified with hydrochloric acid (HCl) to obtain a pH equal to 1.5. The solution obtained from the distillation is treated with a thiobarbituric acid reagent to obtain, after heating at boiling temperature, the TBA-malonaldehyde chromogen. The absorbance of the complex was read at 538 nm by the spectrophotometer. A conversion factor of 7.8 was used for converting the TBA-malonaldehyde absorbance readings to TBA Value (mg of malonaldehyde/kg).

2.4.2. Sensory Assessment

Scaling methods were used to evaluate the sensory properties of head treated burger samples. A total of 7 persons with confirmed sensory sensitivity and 10 years of experience constituted the sensory analysis panel. Their selection and training were based on ISO standards [27]. The samples were assessed using Baryłko–Pikielna’s [28] 5-point hedonic scale. In order to achieve proper evaluation, the roast burger samples were cut into slices measuring 1 × 1 × 3 cm, having been chilled to room temperature. All samples were numerically coded to covered vessels. Samples were randomly assessed by each panellist in three replications. A 30-min break to rinse mouths was observed by the testers between sample testing, using mineral water. Care was taken to make sure that test rooms met the following requirements, namely free of foreign odours, appropriate temperature and lighting, appropriate fittings for independent assessment, comfortability, and free of distractors of any kind, in keeping with applicable standards [29].

2.4.3. Statistical Analysis

The test results are summarised as the mean ± standard deviation. The effect of the addition of various forms of turmeric on the physical and sensory properties, microbiological stability of the burgers, and changes in the TBARS index was assessed using the one-way analysis of variance (ANOVA) method. When the fortification effects were significant, post hoc tests were performed. The p-value is given in the tables. Tukey’s reasonable important difference (RIR) test was used to determine the significant differences. The calculations were made in the Statistica 13.3 package.

3. Results and Discussion

The basic quality indicators of poultry meat that determine its freshness and processing suitability are pH, water absorption, and meat colour. 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 (group I) was higher compared to the burgers with turmeric powder (group II and IV). Turmeric contains ascorbic acid and may affect the acidity level of products due to its presence [10,11,12,13,16,17]. This may explain the lower pH of the duck burgers with turmeric paste and turmeric at the first evaluation date (Table 2). In the studies of Maurya et al. [33], the addition of turmeric to carabeef caused a decrease in the pH of the heat-treated meat product. Moreover, Febrianta et al. [21] reported that increasing the addition of turmeric extract reduces the pH of the marinated poultry meat product.
An indicator of the course of changes during the storage of meat in refrigerated conditions is the increase in the pH of the muscle tissue associated with the decomposition of lactic acid and the processes of protein proteolysis. The amino acids formed during this process are then broken down into ammonia and amines, which causes the meat to be alkalised [16]. In the authors’ own research, in the control group (group I) and in the group with turmeric extract (group III), a significant increase in the pH value of the duck burgers was found after 6 days of refrigerated storage (Table 2), which may be associated with a lower ability to maintain free water [21]. A similar tendency was shown by Maurya et al. [33]. In the studies of Milon et al. [17], a small addition of 0.1–0.3% turmeric powder did not change the pH of cooked beef meatballs.
The results of the water absorption assay measured by the forced leakage method indicate that the addition of turmeric powder and paste had an effect on the water retention capacity of the product on the first day of refrigerated storage (Table 2). On the sixth day of the assessment, there was a reduction in water absorption in all groups, which was maintained until the end of the assessment. However, the smallest decrease took place in groups II and IV. It has been suggested that the addition of turmeric powder confers a protective effect against protein and lipid oxidation. Lipid content plays a key role in water retention and oxidative processes in both the lipid and protein fractions during storage and may alter the water-holding capacity of ground meat products [34]. Mancini et al. [16] showed that a 7-day storage time had an effect on weight loss and the amount of drip loss leakage of rabbit burgers with turmeric powder added. The studies of Bea et al. [35] showed that the proportion of turmeric powder had a significant impact on the degree of the WHC parameter (%). The addition of 0.1–0.3% reduced the water absorption, while the addition of 0.5% turmeric powder maintained the water absorption at a level comparable to that of the control group.
Antimicrobial agents, such as curcumin, curcuminoids, turmerol, and pentanoic acid contained in turmeric, seem similar to active compounds known to occur in essential oils [21]. Turmeric contains curcumin as an antioxidant compound, and it has other benefits as an antibacterial compound. The authors’ own research showed a beneficial effect of the addition of turmeric in the form of powder and paste on the limitation of the growth of the total number of microorganisms in the meat product (Table 2). This trend was maintained throughout the entire refrigeration period. According to Gul and Bakht [36], turmeric extract is effective in suppressing the growth of bacterial contaminants due to the influence of curcuminoid as a part of phenolic compounds. Febrianta et al. [21] obtained similar results using 7.5% micro-encapsulated turmeric extract to marinate poultry meat. The addition of turmeric powder can be considered a good natural agent to inhibit the growth of aerobic bacteria and extend the shelf life of ground beef stored in refrigeration [19], of beef chorizo sausages [17], and meatballs [37].
Texture is considered an important qualitative feature of meat and its products as it influences consumers’ product acceptability [18]. Hence, the maximum shear force value, a key parameter of meat tenderness, was evaluated in the study. Our research showed that the toughness of burgers with turmeric added during refrigerated storage changed in relation to burgers without the additive (Table 2). On the first day of the evaluation, no differences in the toughness of the tested products were found, while from the sixth day of storage, the burgers with turmeric in all the forms used were characterised by lower toughness, which was maintained until the end of the storage time. The increase in toughness of the product from the control group (group I) during refrigerated storage may be related to the lower water absorption of the product. Similar results were obtained by Rahman et al. [38] in the storage of beef cutlets. In the studies of Júnior et al. [18], the applied curcumin in the form of microcrystals did not affect the toughness of the stored mortadella sausage.
Curcumin, the key colouring matter in turmeric, is extractable and useful as a natural food colourant [15]. The characteristic yellow colour of turmeric is the result of its three major pigments: curcumin (50–60%), demethoxy curcumin (20–30%), and bis demethoxy curcumin (7–20%) [39]. All these curcuminoids have been shown to have antioxidant activities [15]. The colouring effect of curcumin was confirmed in our own studies (Table 3). On the first day of evaluation, the duck burgers with the addition of powder and paste were brighter, characterised by a significantly higher L* brightness index and a* red parameter, and a much higher colour saturation parameter towards yellow b*. On the other hand, burgers with the addition of turmeric extract had a higher value of the red a* parameter compared to the control group and other study groups. The remaining colour parameters were similar to the colour parameters of burgers without additives. Similar results were obtained by Júnior et al. [18] using the addition of curcumin microcrystals to a mortadella sausage. Additionally, studies by Hleap-Zapata et al. [40] showed that the addition of turmeric in the form of powder increased the brightness of chorizo sausage. The authors’ research showed that the storage time had an effect (p ≤ 0.001) on the brightening of the colour of all tested burgers (Table 3). On the sixth day of the evaluation, the control group and the group of burgers using turmeric extract showed a decrease in colour saturation towards red (a*), while the group of burgers with the addition of turmeric powder and paste showed a decrease in yellow tone (b*). The decrease in yellow colour saturation during storage was most likely due to changes in turmeric’s natural pigments associated with enzymatic oxidation of phenolic compounds [16,41]. On subsequent dates of the evaluation, this tendency was maintained only in the group of burgers with the addition of paste. The effect of the addition of natural extracts as an antioxidant substance on the colour of beef balls was also demonstrated by Fernández-López et al. [42], who stated that with the increase in the amount of the additive, the colour of the products lightened. The cited authors explained this by the presence of antioxidant compounds that delay the formation of metmyoglobin responsible for the darker colour of meat products.
Lipid oxidation in meat products during refrigerated storage is one of the factors determining the consumption quality and nutritional value of the product [5,17]. The thiobarbituric acid value is a measure of secondary lipid oxidation products in meat [23]. The obtained values of the TBARS index (Figure 1) in thermally processed and refrigerated duck burgers indicate that the lipid oxidation process in meat products with turmeric powder was significantly (p ≤ 0.001) slower on the first day of storage compared to the product with the addition of paste, turmeric extract, and the control group. The highest value of the TBARS index was found in the control product (group I) without the antioxidant component. With the passage of time for refrigerated storage of meat products, the values of the TBARS index increased in all tested samples. The increase in TBARS during refrigerated storage can be attributed to increased lipid oxidation and the production of volatile metabolites in the presence of oxygen [23]. The highest (p ≤ 0.001) lipid oxidative stability during the entire storage period of duck burgers was demonstrated by the addition of turmeric powder, while the greatest (p ≤ 0.001) progress in fat oxidation was recorded in the control group. On the last day of the assessment, the strongest (p ≤ 0.001) effect on the lipid oxidation process in meat products was caused by the addition of turmeric powder, then paste, and to a lesser extent (p ≤ 0.001), by turmeric extract (Supplementary Materials). The antioxidant effect of the addition of turmeric in meat products was also demonstrated by Mancini et al. [16], Milon et al. [17], Júnior et al. [18], De Carvalho et al. [20], Febrianta et al. [21], Taewtatam et al. [22], and Sharma et al. [23]. Turmeric’s antioxidant property in preventing peroxide developments in foods has been confirmed in studies by Khanna [43]. Turmeric contains curcumin, whose antioxidant mechanism accrues the unique structure that enables it to trap oxygen-free radicals, thus acting as a chain-breaking antioxidant [39]. Furthermore, the fraction III turmeric oil obtained during curcumin extractions has been reported by Jayaprakasha et al. [44] to indicate a significant antioxidant effect in vitro.
An important issue in the production of meat products enriched with additives is to maintain appropriate sensory characteristics so that the enriched products are accepted by the consumer [45]. Sensory quality may be reduced in refrigerated meat products. Lipid autoxidation results, among others, from the high sensitivity of oxidation products to decomposition and reaction with other meat components, and to the complex effect of catalysts and natural antioxidants in the meat product. As a result of the oxidation of meat lipids, many compounds are formed that are responsible for the formation of undesirable aroma, taste, colour, and texture. These include low-molecular volatile substances, short-chain aldehydes, and acids formed from them as a result of oxidation [5]. In the authors’ own research, it was noted that the 18-day storage time reduced the sensory quality of duck burgers in all the studied groups; however, a relationship was found between lipid oxidative changes and the sensory characteristics of the meat products. On the last day of the evaluation, the duck burgers with the addition of turmeric paste were rated higher for such characteristics as the desirability of aroma, taste, and juiciness, while the burgers with the addition of powder for their desirable aroma and intensity of taste (Figure 2). The effect of turmeric powder on the colour of meat products was accepted by the panel of judges (Figure 2). In the literature on the subject, there are various reports regarding the acceptability of the colour of meat products with the addition of turmeric. The studies of Milon et al. [17] showed the acceptability of the colour of beef meatballs at the level of 0.2% turmeric powder; with a higher level of powder addition, the products were less acceptable. Additionally, Abdeldaiem [15] reported a beneficial effect of 3% water-soluble yellow pigment on the colour of breast muscle fillets in chilled chickens. Júnior et al. [18] showed that the addition of microcrystalline turmeric reduced the colour acceptance of mortadella, but had no effect on other sensory attributes. Hleap-Zapata et al. [40] noted that the addition of turmeric powder to chorizo sausages in the amount of 2.1% did not lower the colour acceptability scores, but had a negative effect on the taste due to their acidification. In the studies of Febrianta et al. [21], it was shown that marinating chicken breast muscles in 7.5% microencapsulated turmeric extract had a beneficial effect on the sensory characteristics of the refrigerated product, including taste attractiveness.

4. Conclusions

The addition of turmeric powder and paste to duck meat burgers caused a decrease in pH, increased own-water retention, a lightening of colour, and a significant slowdown in lipid oxidation processes in products stored under refrigeration for 18 days. After 6 days of storage, the processes of lipid oxidation accelerated in all variants of burgers, with the lowest values for the TBARS index, and a limited increase in the total number of microorganisms in the burgers with the addition of turmeric powder. The antioxidant ingredients in turmeric powder and paste used as an additive to duck burgers increased lipid oxidative stability and microbiological safety in meat products.
Sensory studies showed that the most advantageous sensory features, such as the desirability of aroma, taste, and juiciness, were characteristic of burgers with the addition of turmeric paste. Burgers with the addition of turmeric powder were distinguished for their desirable aroma and intensity of taste. The effect of turmeric powder on the colour of meat products was accepted by the panel of judges.
The results of the research on the use of turmeric in various forms as an additive with antioxidant properties in the production of duck meat burgers refrigerated for 18 days are promising and, therefore, deserve further research.

Supplementary Materials

The following are available online at https://www.mdpi.com/article/10.3390/app12020805/s1, Figure S1: TBARS value (mg MDA/kg) in duck burgers in the control group (group I) during refrigerated storage (means ± standard error of means and F and p statistics (ANOVA), Figure S2: TBARS value (mg MDA/kg) in duck burgers in group II (with turmeric powder) during refrigerated storage (means ± standard error of means and F and p statistics (ANOVA), Figure S3: TBARS value (mg MDA/kg) in duck burgers in group III (with turmeric extract) during refrigerated storage (means ± standard error of means and F and p statistics (ANOVA), Figure S4: TBARS value (mg MDA/kg) in duck burgers in group IV (with turmeric paste) during refrigerated storage (means ± standard error of means and F and p statistics (ANOVA).

Author Contributions

Conceptualization, A.A.-P., J.T. and M.O.; methodology, A.A.-P., M.O. and Z.S.; software, J.T., A.S. and J.L.; validation, A.A.-P. and J.T.; formal analysis, J.T.; A.S. and J.L.; investigation, M.O.; resources, Z.S. and J.L.; data curation, A.A.-P. and A.S.; writing—original draft preparation, A.A.-P., M.O. and Z.S.; writing—review and editing, J.T.; visualization, J.T.; supervision, Z.S.; project administration, J.T. and A.S.; funding acquisition, J.T. and A.S. All authors have read and agreed to the published version of the manuscript.

Funding

The project is financed by the program of the Ministry of Science and Higher Education “Regional Initiative of Excellence” in the years 2019–2022, project number 026/RID/2018/19, the amount of financing totalling PLN 9 542 500.00.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

The details of the data are available on reasonable request from the corresponding author.

Conflicts of Interest

The authors declare no conflict of interest.

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Applsci 12 00805 g001 550
Figure 1. TBARS (mg MDA/kg) value in duck burgers during refrigerated storage. (p-value in subsequent measurements: group I ≤ 0.001; group II ≤ 0.001; group III ≤ 0.001; group IV ≤ 0.001). Explanations: Group I—control, group II—with turmeric powder, group III—with turmeric extract, group IV—with turmeric paste.
Figure 1. TBARS (mg MDA/kg) value in duck burgers during refrigerated storage. (p-value in subsequent measurements: group I ≤ 0.001; group II ≤ 0.001; group III ≤ 0.001; group IV ≤ 0.001). Explanations: Group I—control, group II—with turmeric powder, group III—with turmeric extract, group IV—with turmeric paste.
Applsci 12 00805 g001
Applsci 12 00805 g002a 550Applsci 12 00805 g002b 550
Figure 2. Effect of turmeric addition and storage time on sensory evaluation in duck burgers, storage time: (a) 1 day; (b) 6 days; (c) 12 days; (d) 18 days. Explanations: Group I—control, group II—with turmeric powder, group III—with turmeric extract, group IV—with turmeric paste.
Figure 2. Effect of turmeric addition and storage time on sensory evaluation in duck burgers, storage time: (a) 1 day; (b) 6 days; (c) 12 days; (d) 18 days. Explanations: Group I—control, group II—with turmeric powder, group III—with turmeric extract, group IV—with turmeric paste.
Applsci 12 00805 g002aApplsci 12 00805 g002b
Table
Table 1. Raw material composition of model duck meat burgers (% by weight in relation to the total amount of raw materials).
Table 1. Raw material composition of model duck meat burgers (% by weight in relation to the total amount of raw materials).
IngredientVariants of Product
Group IGroup IIGroup IIIGroup IV
Slaughter duck breast muscle with skin90.8090.4090.8088.00
Water8.008.008.008.00
Salt1.001.001.001.00
Ground black pepper0.200.20--
Turmeric powder-0.40--
Turmeric extract--0.30-
Paste turmericTurmeric powder---3.000.40
Ground black pepper---0.20
Water---1.60
Coconut oil---0.80
Table
Table 2. Effect of turmeric addition and storage time on pH, weight loss, shear force, and total number of microorganisms in duck burgers during storage.
Table 2. Effect of turmeric addition and storage time on pH, weight loss, shear force, and total number of microorganisms in duck burgers during storage.
FormulationsGroupStorage Time (day)
161218p Value
pHIa 6.10 ± 0.02 Ab 6.19 ± 0.13 Ac,b 6.20 ± 0.01 Ac 6.22 ± 0.02 A0.0000
IIa 6.07 ± 0.01 Ba,c 6.09 ± 0.02 Bc 6.10 ± 0.01 Bc 6.10 ± 0.05 B0.0016
IIIa 6.09 ± 0.01 A,Bb 6.11 ± 0.01 Cc,b 6.12 ± 0.01 Bc 6.13 ± 0.02 C0.0000
IVa 6.08 ± 0.01 B,Ca,c 6.09 ± 0.01 Bb 6.11 ± 0.01 Bb,c 6.10 ± 0.01 D0.000
p value0.00520.00000.00000.0000
Weight loss (%)Ia 24.61 ± 0.86 Ab 21.41 ± 0.77 Ab 21.16 ± 1.04 Ac 20.16 ± 1.66 A0.0005
IIa 32.65 ± 0.29 Bb 27.19 ± 1.53 Bc 26.92 ± 0.39 Bd 26.51 ± 0.83 B0.0040
IIIa 28.41 ± 0.49 Cb,c 25.07 ± 1.21 Cb 25.36 ± 0.58 Cc 24.89 ± 0.88 C0.0001
IVa 31.31 ± 0.65 Db 27.20 ± 1.7 4 Bc 25.56 ± 0.88 Cc 25.50 ± 0.27 D0.0000
p value0.00000.00010.00000.0000
Warner–Bratzler
Shear force N		Ia 8.86 ± 1.84b 13.21 ± 2.38 Ac 11.57 ± 0.74c 11.18 ± 1.11 A0.0000
IIa 9.65 ± 1.10a 9.49 ± 1.11 Ba 10.06 ± 1.34b 7.88 ± 1.00 B,C0.0037
IIIa,b 9.55 ± 1.93a 10.39 ± 1.62 Ba,b 9.55 ± 1.42b 8.13 ± 0.82 A,C0.0172
IVa 9.74 ± 1.44a 10.00 ± 1.54 Ab 8.28 ± 2.23c 6.78 ± 0.59 B0.0000
p value0.77930.00000.13600.0002
Total microorga-nisms count
(log CFU.g−1)		Ia 3.12 ± 0.13 Ab 4.66 ± 0.29 Ab 4.71 ± 0.28 Ac 6.11 ± 0.19 A0.0000
IIa 2.21 ± 0.08 Bb 3.08 ± 0.18 Bc 3.45 ± 0.16 Bd 4.12 ± 0.15 B0.0000
IIIa 3.08 ± 0.09 Ab 4.68 ± 0.24 Ab 4.72 ± 0.24 Ac 5.23 ± 0.19 C0.0000
IVa 2.33 ± 0.17 Bb 3.42 ± 0.15 Cb 3.68 ± 0.21 Bc 4.70 ± 0.23 D0.0000
p value0.00000.00000.00000.0000
Explanations: Group I—control, group II—with turmeric powder, group III—with turmeric extract, group IV—with turmeric paste; means marked by different letters differ: left side in rows for changes in a given group during storage (a, b, c, d); right side in columns for changes between groups on subsequent assessment dates (A, B, C, D).
Table
Table 3. Effect of turmeric addition and storage time on colour on the cross section of duck burgers during storage.
Table 3. Effect of turmeric addition and storage time on colour on the cross section of duck burgers during storage.
GroupStorage Time (Day)
Formulations 161218p Value
L*, lightnessIa 58.01 ± 2.29 A,Bb 63.60 ± 0.74 Ab 63.80 ± 0.99 Bb 62.63 ± 1.95 A0.0000
IIa 62.76 ± 2.19 Ab 66.44 ± 0.70 A,Bb,c 67.30 ± 1.05 B,Cc 68.50 ± 1.04 B0.0000
IIIa 58.86 ± 3.71 Bb 66.79 ± 2.17 A,Bb 67.75 ± 1.53 Bb 67.02 ± 1.18 A,B0.0000
IVa 60.74 ± 3.08 ABb 65.34 ± 1.08 Bb 65.72 ± 1.74 A,Cb 66.04 ± 1.75 A0.0000
p value0.01600.00600.01050.0063
a*, rednessIa 6.58 ± 0.44 Ab 5.62 ± 0.39 Ac 5.39 ± 0.38 Ad 5.38 ± 0.77 A0.0000
IIa 1.68 ± 0.49 Ba 2.11 ± 0.43 Bb 2.68 ± 0.45 Bc 4.83 ± 0.30 B0.0000
III8.52 ± 0.91 C9.94 ± 1.99 C9.44 ± 0.57 C9.14 ± 0.83 A0.0980
IVa 3.37 ± 0.64 Db 3.30 ± 0.54 B,Dc 4.04 ± 0.90 Dc 4.81 ± 0.71 B0.0000
p value0.00000.00000.00000.0000
b*, yellownessI13.46 ± 3.06 A13.76 ± 0.64 A,C13.43 ± 0.33 A14.60 ± 0.32 A0.3739
IIa b 35.74 ± 1.56 Bc 33.27 ± 1.27 Ba 33.25 ± 0.80 Bb,c 34.83 ± 0.57 B0.0008
IIIa 13.27 ± 0.78 Aa 13.51 ± 0.61 Ca,b 13.87 ± 0.42 Ab 14.41 ± 0.71 A0.0023
IVa 34.17 ± 1.97 Bc 32.09 ± 1.08 Db,c 30.37 ± 1.68 Cb 28.83 ± 0.93 C0.0000
p value0.00000.00000.00000.0000
Explanations: Group I—control, group II—with turmeric powder, group III—with turmeric extract, group IV—with turmeric paste; means marked by different letters differ: left side in rows for changes in a given group during storage (a, b, c, d); right side in columns for changes between groups on subsequent assessment dates (A, B, C, D).
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Augustyńska-Prejsnar, A.; Topczewska, J.; Ormian, M.; Saletnik, A.; Sokołowicz, Z.; Lechowska, J. The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration. Appl. Sci. 2022, 12, 805. https://doi.org/10.3390/app12020805

AMA Style

Augustyńska-Prejsnar A, Topczewska J, Ormian M, Saletnik A, Sokołowicz Z, Lechowska J. The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration. Applied Sciences. 2022; 12(2):805. https://doi.org/10.3390/app12020805

Chicago/Turabian Style

Augustyńska-Prejsnar, Anna, Jadwiga Topczewska, Małgorzata Ormian, Aneta Saletnik, Zofia Sokołowicz, and Jadwiga Lechowska. 2022. "The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration" Applied Sciences 12, no. 2: 805. https://doi.org/10.3390/app12020805

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