The Effect of Rosemary, Sodium Erythorbate and Their Mixture and Packaging Method on the Quality of Turkey Meatballs

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概要

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• The effect of ground rosemary (R), sodium erythorbate (SE), a mixture of ground rosemary and sodium erythorbate (MIX) and packaging method (vacuum packaging and modified atmosphere packaging) on the quality of cooked turkey meatballs stored at 4°C was investigated. The physicochemical and microbiological quality, and flavour attributes of turkey meatballs were determined. The investigated additives had varied effects on the colour stability of turkey meatballs. Rosemary was less effective as an antioxidant in turkey meatballs than sodium erythorbate, but when applied together with sodium erythorbate it inhibited lipid oxidation to a greater degree, particularly during modified atmosphere storage. Turkey meatballs with additives were characterized by a better microbial and sensory quality than control samples. Modified atmosphere packaging was more effective than vacuum packaging in maintaining the microbial and sensory quality stability of cooked turkey meatballs. However, vacuum packaging was more effective in preventing lipid oxidation in turkey meatballs.

• 2012-03-01

著者

• KARPINSKA-TYMOSZCZYK Miroslawa

  Department of Human Nutrition, University of Warmia and Mazury

関連論文

• The Effect of Different Level of Air Steam Saturation During Cooking in the Oven and Vacuum Storage on the Quality of Turkey Meat
• The Effect of Rosemary, Sodium Erythorbate and Their Mixture and Packaging Method on the Quality of Turkey Meatballs

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