Abstract
Abstract Changes in the odor of meat during its storage are one of the basic indicators affecting its assessment and possible disqualification. The aim of the study was to determine whether the addition of essential oils may affect the composition and concentration of volatile compounds included in the aroma of stored turkey meat. We investigated the effect of adding essential oil (EO) of caraway (0.02% v/w), rosemary (0.02% v/w) and a mixture of the two (0.01% each) on the composition of volatile compound fractions formed during 10-day storage of vacuum-packed minced turkey meat. The EOs used were also evaluated for their influence on microbial contamination (total viable count and lactic acid bacteria count), sensory quality (odor and taste) and the level of fat rancidity (acid value, peroxide value and p-anisidine value) and pH in chill-stored samples. In terms of sensory indicators, the greatest beneficial effect of adding EOs was noted in the odor of raw meat. Use of the HS-SPME/GC-MS (headspace-solid phase microextraction/gas chromatography-mass spectrometry) method showed that the addition of essential oils significantly reduced the amounts of benzeneacetaldehyde, 2-octenal and ethyl 2-methyloctanoate compared with the control sample. In addition, in the presence of essential oils of rosemary and caraway, decreases were noted in benzaldehyde and 9-octadecenal, respectively. These changes may potentially affect the reception of the odor. There was a beneficial effect of the EOs in reducing the levels of fat oxidation indicators, including peroxides. However, the oils at applied concentrations had no significant effect on the total viable count and LAB count.
Highlights
Turkey meat is popular due to its relatively low price, low fat content and the fact that it is sensorially acceptable
The aim of the study was to determine whether the addition of essential oils of rosemary and caraway affects the composition of the volatile compound fraction of stored turkey meat
The maximum concentration was established on the same basis. 100% natural essential oil (EO) of caraway and rosemary were purchased from a shop and their compositions were established by the HS-SPME/GC-MS method (Table 3). 0.4 kg portions of the products were vacuum packaged using a packaging machine (Vac-Star 1000, Switzerland) and stored at 1÷2°C in darkness
Summary
Turkey meat is popular due to its relatively low price, low fat content and the fact that it is sensorially acceptable. Natural substances that can be used in preserving minced meat include essential oils (EOs) of plant origin. The maximum concentrations of EOs, considered as a preserving addition to meat, are limited by the cost of these substances, but above all by the sensory acceptability threshold. The effect observed may be due to both masking the spoiled meat odor by the added volatile substances and the direct influence of EO components on the chemical, biochemical and microbial reactions, resulting in the formation of components of the odor of spoilage. The aim of the study was to determine whether the addition of essential oils of rosemary and caraway affects the composition of the volatile compound fraction of stored turkey meat. Due to the fact that odor is affected by the activity of microorganisms and fat oxidation, the extent of changes in these quality factors was assessed
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