Effects of garlic powder and salt additions in rabbit meat burgers: Preliminary evaluation

The effects of garlic powder and salt were assessed on physical–chemical traits, antioxidant capacity and lipid peroxidation of rabbit burgers. Four type of burgers were formulated (only meat—control; 0.25% of garlic powder; 1% of salt; 0.25% of garlic powder, and 1% of salt). Burgers were analyzed both as raw and cooked products. Garlic powder modified partially the color of the burgers and increased partially the antioxidant capacity (DPPH) of the raw samples. Addition of salt modified the color and induced an increase in lipid peroxidation (TBARS) in raw burgers. No differences were highlighted in antioxidant capacity and in lipid peroxidation of cooked burgers. The burgers with both garlic powder and salt showed mixed results. Mixing garlic powder and salt could be a potential practical application as results partially showed that garlic could contrast the negative effective of the salt. Practical applications: Rabbit meat has a great potential as food for its high nutritional value and digestibility, due to its high content of protein and amino acids, with an important biological value and for its low content of fat and high percentage of unsaturated fatty acids. New products that could easily meet the consumers’ behavior are needed in this sector to ensure future prospective and renew a meat that nowadays is less eaten. Ingredients and additives could play a major role in the product stability and could enhance its acceptability.