Abstract
ABSTRACTThe aim of the study was to determine the influence of sage extracts (0.02% and 0.05%) on the quality of turkey meatballs packed in a modified atmosphere (80% O2; 20% CO2) and stored at 4°C over a period of 9 days. Sage extract added to meatballs had a high antioxidant capacity due to a phenolic compounds: 47.92 mg of gallic acid (GAE)/100 g dw including high flavonoids contents (20.47 mg GAE/100 g dw) and phenolic acids (8.14 GAE/100 g dw) contents. During the storage, lipid oxidation and microbial growth increased rapidly and the results showed that the influence of sage extract on meatballs was the most noticeable on the last day of storage. Furthermore, analysis of the volatile compounds indicated that the addition of sage extract delayed formation of lipid-derived products of oxidation through storage of the turkey meatballs. Sage extract has a potential as a natural preservative in the meat industry.
Highlights
One of the methods to reduce lipid oxidation, which influence the quality and acceptance of meat products, is the application of antioxidants (Rababah, Hettiarachchy, & Horax, 2004)
Considering the above, the objective of the present study is to determine the effect of addition of different levels of sage extracts (Salvia officinalis L.) on the quality of turkey meatballs packed in a modified atmosphere (80% O2; 20% CO2) and stored at 4°C, over a 9 day period
Our results are almost similar to those reported by Roby, Khaled, Khalel, and Khalela (2013) that total phenols extracted from sage ranged from 4.65 to 5.95 depending on the type of solvents used in extracting
Summary
One of the methods to reduce lipid oxidation, which influence the quality and acceptance of meat products, is the application of antioxidants (Rababah, Hettiarachchy, & Horax, 2004). The effective method of a variety of foods, including fresh meat and poultry preservation is modified atmosphere packaging (MAP) (Chouliara et al, 2007; Min & Ahn, 2005; Rojas & Brewer, 2007; Velasco & Williams, 2011). The combination of both modified atmosphere packaging and oregano essential oil extends the shelf life of fresh chicken breast meat to 5–6 days (Chouliara et al, 2007). According to Komprda et al (2002) and Mercier, Gatellier, Viau, Remignon, and Renerre (1998), in spite of having moderately low fat content, turkey meat has a high content of PUFA and a high concentration of free iron
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