THE EFFECT OF α‐TOCOPHEROL, STORAGE TIME AND STORAGE TEMPERATURE ON PEROXIDE VALUE, FREE FATTY ACIDS AND pH OF KAVURMA, A COOKED MEAT PRODUCT

Abstract

ABSTRACT The effects of α‐tocopherol, storage temperature and storage time on the peroxide value (PV), free fatty acids (FFAs) and pH of sliced, vacuum‐packaged kavurma, a high‐fat cooked meat product, were investigated. Kavurma was made from fresh beef meat, melted beef fat and salt as three groups: (1) control (without α‐tocopherol), (2) 50 mg/kg α‐tocopherol and (3) 100 mg/kg α‐tocopherol. The kavurma was sliced at 3–4 cm thick, vacuum packed and stored at 4 or 10C for 90 days; and peroxide, FFA and pH values of the products were determined during storage (0, 45 and 90 days). Use of antioxidants in kavurma production resulted in a significant (P < 0.01) decrease in the PV (P < 0.01), FFA (P < 0.01) and pH values (P < 0.01). Kavurma samples with antioxidant had the lowest PV, FFA and pH values. These values increased during storage (P < 0.01); the greatest increase was observed in the control group. Storage temperature had a significant effect on the PV (P < 0.01), FFA (P < 0.01) and pH values (P < 0.01). The sliced and vacuum‐packaged kavurma with added α‐tocopherol showed greater lipid stability at 4 or 10C for 90 days.PRACTICAL APPLICATIONSLipid oxidation is a major problem during storage and in the market place. Results of this study can be applied to prevent lipid oxidation and hydrolysis in kavurma and to improve quality/safety of kavurma during storage. Based on the results, alpha‐tocopherol can be used to improve the shelf life of kavurma.