Articles
REDUCTION OF IRRADIATION-INDUCED QUALITY CHANGES BY ROSEMARY EXTRACT IN READY-TO-EAT TURKEY MEAT PRODUCT
Article number
709_7
Pages
61 – 68
Language
English
Abstract
Ionizing radiation can effectively inactivate food borne pathogens in meat and meat products.
However, at high doses, it may induce an undesirable color change and an off-odor which is partially due to production of volatile sulfur compounds.
This study was conducted to investigate the effects of rosemary extract applied either in formulation or as a post manufacture dip on irradiation-induced volatile sulfur compounds as well as changes in color and lipid oxidation in turkey bologna.
Turkey bologna was prepared from ground turkey emulsions with or without rosemary extraction at a final concentration of 0.075%. After cooking, bologna was sliced, sealed in gas impermeable bags, exposed to 0, 1.5 and 3.0 kGy gamma rays, and then stored at 5°C for up to 8 weeks.
In the second experiment, slices of turkey bologna were dipped in water or 0.75% of rosemary extract for 2 min followed by irradiation at 3.0 kGy.
Results showed that rosemary extract applied in formulation inhibited lipid oxidation in both irradiated and non-irradiated samples.
Irradiation increased redness and lightness while reduced yellowness of samples.
Rosemary extract was able to inhibit the irradiation-induced color changes.
Irradiation induced production of volatile sulfur compounds, such as methanethiol and dimethyl disulfide.
Rosemary extract applied either in formulation or as a dip, however, did not significantly reduce the formation of the volatile sulfur compounds.
However, at high doses, it may induce an undesirable color change and an off-odor which is partially due to production of volatile sulfur compounds.
This study was conducted to investigate the effects of rosemary extract applied either in formulation or as a post manufacture dip on irradiation-induced volatile sulfur compounds as well as changes in color and lipid oxidation in turkey bologna.
Turkey bologna was prepared from ground turkey emulsions with or without rosemary extraction at a final concentration of 0.075%. After cooking, bologna was sliced, sealed in gas impermeable bags, exposed to 0, 1.5 and 3.0 kGy gamma rays, and then stored at 5°C for up to 8 weeks.
In the second experiment, slices of turkey bologna were dipped in water or 0.75% of rosemary extract for 2 min followed by irradiation at 3.0 kGy.
Results showed that rosemary extract applied in formulation inhibited lipid oxidation in both irradiated and non-irradiated samples.
Irradiation increased redness and lightness while reduced yellowness of samples.
Rosemary extract was able to inhibit the irradiation-induced color changes.
Irradiation induced production of volatile sulfur compounds, such as methanethiol and dimethyl disulfide.
Rosemary extract applied either in formulation or as a dip, however, did not significantly reduce the formation of the volatile sulfur compounds.
Authors
X. Fan, C.H. Sommers, K.J.B. Sokorai
Keywords
volatile sulfur compounds, color, ionizing radiation, lipid oxidation, antioxidant
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