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

• KARPIŃSKA-TYMOSZCZYK Mirosława

  Department of Human Nutrition, University of Warmia and Mazury

抄録

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.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 18 (2), 131-142, 2012

  公益社団法人 日本食品科学工学会

キーワード

• ground rosemary
• sodium erythorbate
• method of packaging
• turkey meatballs
• physicochemical quality
• sensory properties
• microbiological quality

詳細情報

• CRID: 1390001204457333248
• NII論文ID: 10030917622
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.18.131
• COI: 1:CAS:528:DC%2BC38Xos1OkurY%3D
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可