Quality characteristics of irradiated turkey breast rolls formulated with plum extract

Abstract

The effects of adding 1%, 2% and 3% plum extract on the quality characteristics of vacuum-packaged, irradiated ready-to-eat turkey breast rolls were determined. Turkey breast rolls were sliced, packaged and irradiated at 0 or 3 kGy using a Linear Accelerator. Lipid oxidation, volatile profiles, color, texture, proximate analysis and sensory characteristics of sliced turkey breast rolls were determined at 0 and 7 days of storage. Addition of plum extract had no detectable effect on the proximate analysis of turkey breast rolls. Plum extract increased a* and b* values, and decreased L* value of turkey breast rolls due to the original color of plum extract. Addition of >2% plum extract to turkey breast rolls was effective in controlling lipid oxidation of irradiated meat and the production of aldehydes (hexanal, heptanal, octanal, and nonanal) in non-irradiated meat at Day 0. Texture of turkey breast rolls was not influenced, but juiciness was increased by plum extract. Therefore, addition of 3% or higher of plum extract is recommended to improve mouth-feel and antioxidant effect in irradiated turkey breast rolls. However, the color of turkey breast rolls with 3% plum extract was dark and might not be appealing to consumers.