Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system

Abstract

AbstractThis study aimed to explore the effects of different comminution degrees and the incorporation of a natural antioxidant on the quality attributes and oxidative reactions of turkey meat. Four distinctive turkey meat systems were established, namely: 3 mm minced treatment (M), 3 mm minced treatment with the addition of 200 ppm gallic acid equivalentAloe vera(Aloe barbadensisMill.) extract (MA), fine-ground treatment (FM), and fine-ground treatment with the addition of 200 ppm gallic acid equivalentAloe veraextract (FMA). The evaluation encompassed an in-depth analysis of various quality parameters and the assessment of lipid-protein oxidation reactions throughout the storage period. The inclusion ofAloe veraextract (AE) increased the pH and b* values while simultaneously decreasing the L* and a* values. Conversely, increasing the degree of comminuting manifested an elevation in L* values, concomitant with a decline in a* values. Increased comminuting degree ratios were found to contribute to an exacerbation of oxidative reactions. Nonetheless, the strategic utilization of AE demonstrated its potential to effectively mitigate oxidative reactions during storage.