Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635

Abstract

In this study, bacteriocin “BacTN635” was used to maintain quality and extend shelf life of refrigerated turkey meat sausage. Connections between lipid and protein oxidations and instrumentally textural changes using Bayesian networks during storage of turkey meat sausage were also studied. BacTN635 slowed down metmyoglobin and carbonyl group accumulation and delayed the disappearance of sulphydryl proteins (P < 0.05) in turkey meat sausage. This bacteriocin led to a decrease in primary and secondary lipid oxidation (P < 0.05) and enhanced texture characteristics of sausage by reducing hardness (P < 0.05) and controlling the elasticity lose during refrigeration. We have also investigated the correlations between protein and lipid oxidation and instrumentally measured the parameters of turkey meat sausage treated by BacTN635. The developed model, based on Bayesian network techniques, can automatically learn emerging models in data to explain protein and lipid oxidation and texture modification relationships. Equally, sensorial parameters were used for constructing regression models to predict overall acceptability. In conclusion, BacTN635 could be a promising tool for extending the safety and quality of refrigerated turkey meat sausage. This bacteriocin could be a strong candidate for future applications in a wide range of meat products.