Rabbit burgers were evaluated for fatty acids profile, oxidative status, antioxidant potential and sensory during storage time of seven days at 4 °C. The aim of the research study was to evaluate if a common culinary spice as garlic could overcome the controversy effects of salt (mostly related to a pro-oxidant effect). Therefore, four formulations were made: only meat (control, C) meat added with garlic powder at 0.25% (G), meat added with salt at 1.00% (S) and meat added with garlic powder (0.25%) and salt (1.00%) (GS). As results, it was highlighted that garlic powder was not capable to reduce significantly the negative effect related to the salt addition. Salt induced different modifications to burgers leading to a more liked product due to its properties to enhance sensory characteristics, on the other hand, induced different oxidation processes that could decrease the nutritional value. Further studies are needed to better elucidate if different garlic products/concentrations could apport higher beneficial effects.

在4°C下储存7天的过程中，评估了兔汉堡的脂肪酸谱，氧化状态，抗氧化电位和感觉。该研究的目的是评估大蒜等常见的烹饪香料能否克服盐的争议性作用（主要与促氧化作用有关）。因此，制成了四种配方：仅肉（对照，C）肉中加有0.25％（G）的大蒜粉，肉中加有1.00％（S）的盐，肉中加有大蒜粉（0.25％）和盐（1.00） ％）（GS）。结果，强调了大蒜粉不能显着减少与盐添加有关的负面影响。另一方面，由于盐具有增强感官特性的特性，因此盐对汉堡产生了不同的修饰，从而导致产品更受欢迎。会导致不同的氧化过程，从而降低营养价值。需要进一步研究以更好地阐明不同大蒜产品/浓度是否可以赋予更高的有益效果。