The effect of dietary α‐tocopherol supplementation and antioxidant spraying on colour stability and lipid oxidation of turkey meat

1994 ◽  
Vol 65 (4) ◽  
pp. 503-507 ◽  
Author(s):  
Véronique S Sante ◽  
A Lacourt
Keyword(s):  
Lipid Oxidation ◽  
Colour Stability ◽  
Turkey Meat

Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat

Meat Science ◽  
2009 ◽  
Vol 83 (3) ◽  
pp. 412-416 ◽  
Author(s):  
G. Pignoli ◽  
R. Bou ◽  
M.T. Rodriguez-Estrada ◽  
E.A. Decker
Keyword(s):  
Lipid Oxidation ◽  
Turkey Meat

Safer and healthier reduced nitrites turkey meat sausages using lyophilized Cystoseira barbata seaweed extract

2017 ◽  
Vol 15 (1) ◽  
Author(s):  
Sabrine Sellimi ◽  
Abdelkarim Benslima ◽  
Ghada Ksouda ◽  
Veronique Barragan Montero ◽  
Mohamed Hajji ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Positive Control ◽  
Negative Control ◽  
Gas Chromatography Mass Spectrometry ◽  
Meat Industry ◽  
Turkey Meat ◽  
Flight Mass Spectrometry ◽  
Cystoseira Barbata

AbstractBackgroundNitrite salts are still common additives in the meat industry. The present study provides a first approach on the employment of the lyophilized aqueous extract (WE) of the Tunisian seaweedMethodsWE was supplemented as a natural antioxidant agent to investigate its effectiveness in delaying lipid oxidation turkey meat sausages containing reduced amounts of sodium nitrites.ResultsOn storage day 5, all concentrations of WE (0.01–0.4 %) reduced the meat lipid oxidation by approximately 36 %, as compared to the negative control containing only 80 mg/kg of meat of sodium nitrites as antioxidant. It was noted that within 15 days of refrigerated storage, a meat system containing 80 mg/kg of meat of sodium nitrites and 0.02 % and 0.04 % of WE had similar Thiobarbituric Acid Reactive Substances (TBARS) levels (19±1.32 and 17±1.12 µmol/kg of meat, respectively), which were comparable to the positive control containing sodium nitrites (150 mg/kg of meat) and 0.045 % vitamin C (18.46±1.27 µmol/kg of meat). In-depth, the metabolomic profiling using gas chromatography–mass spectrometry (GC/MS) and liquid chromatography–quadripole–time–of–flight–mass spectrometry (LC-QTOF-MS) analyses of the Tunisian seaweedConclusionsOverall, the cold medium containing

Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat

Meat Science ◽  
2003 ◽  
Vol 65 (3) ◽  
pp. 1147-1155 ◽  
Author(s):  
Maria B. Mielnik ◽  
Kjersti Aaby ◽  
Grete Skrede
Keyword(s):  
Lipid Oxidation ◽  
Turkey Meat

Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat

1997 ◽  
Vol 62 (5) ◽  
pp. 954-958 ◽  
Author(s):  
D.U. AHN ◽  
J.L. SELL ◽  
M. JEFFERY ◽  
C. JO ◽  
X. CHEN ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Dietary Vitamin ◽  
Turkey Meat

scholarly journals Lipid Oxidation in Frozen, Mechanically Deboned Turkey Meat as Affected by Packaging Parameters and Storage Conditions

2004 ◽  
Vol 83 (7) ◽  
pp. 1240-1248 ◽  
Author(s):  
M.K. Pettersen ◽  
M.B. Mielnik ◽  
T. Eie ◽  
G. Skrede ◽  
A. Nilsson
Keyword(s):  
Lipid Oxidation ◽  
Storage Conditions ◽  
Turkey Meat ◽  
And Storage
Sign in / Sign up

Export Citation Format

Share Document