The Effect of Turmeric Rhizome on the Inhibition of Lipid Oxidation and the Quality of Vacuum-Packed Pork Meatloaf

Abstract

This study aimed to investigate the effects of turmeric rhizome at 1% and 3% on quality features, oxidative stability, and the microbiological safety of pork meatloaf. Vacuum-packed meatloaves were stored at 4 °C and sampled on days 0, 7, 14, and 21. The turmeric rhizome at both addition levels slowed the oxidative changes during storage. However, the most favorable inhibitory effect was demonstrated for meatloaf with 1% turmeric. Adding turmeric rhizome increased the color saturation (C*) and the hue angle (h°), shifting h° from orange towards yellow. In the sensory evaluation, the meatloaf with 1% turmeric was rated the highest for the most superior distinguishing features, including overall quality. Microbiological analysis showed that the heat treatment was effective, and that adding turmeric rhizome might have increased the product’s safety. It is believed that turmeric rhizome at 1% could be the additive that best enhances the quality of pork meatloaf.