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- Title
THE EFFECT OF WATER-SOLUBLE ROSEMARY EXTRACT, SODIUM ERYTHORBATE, THEIR MIXTURE AND PACKAGING METHOD ON THE QUALITY OF TURKEY MEATBALLS.
- Authors
KARPIŃSKA-TYMOSZCZYK, MIROSŁAWA
- Abstract
The effect of antioxidants (water-soluble rosemary extract, sodium erythorbate and their mixture), packaging method (VP and MAP-20% CO2 / 80% N2) and storage time on the quality of turkey meatballs were studied. The applied antioxidants delayed lipid oxidation and improved the sensory quality of turkey meatballs. The rate of lipid oxidation was lower in vacuum packaged samples than in MA-stored samples. Water-soluble rosemary extract was less effective than sodium erythorbate in delaying lipid oxidation, regardless of the packaging method, and it protected samples against redness fading during modified atmosphere storage. Sodium erythorbate slowed down the hydrolytic process in turkey meatballs more effectively during vacuum storage than during MA storage.
- Subjects
ROSEMARY; TURKEYS as food; ANTIOXIDANTS; MEATBALLS; MEAT packing; TASTE testing of food; FOOD storage; COOKING
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, Vol 23, Issue 3, p318
- ISSN
1120-1770
- Publication type
Article