scholarly journals Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat

2003 ◽  
Vol 82 (9) ◽  
pp. 1468-1474 ◽  
Author(s):  
KC Nam ◽  
DU Ahn
Keyword(s):  
Lipid Oxidation ◽  
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

Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat

2008 ◽  
Vol 228 (3) ◽  
pp. 433-440 ◽  
Author(s):  
Ivano Caprioli ◽  
Michael O’Sullivan ◽  
Frank J. Monahan
Keyword(s):  
Lipid Oxidation ◽  
Sodium Caseinate ◽  
Edible Films ◽  
Turkey Meat

Effects of Freezing Method and Antioxidants on Lipid Oxidation in Turkey Sausage1

1988 ◽  
Vol 51 (11) ◽  
pp. 878-882 ◽  
Author(s):  
S. BARBUT ◽  
H.H. DRAPER ◽  
M. HADLEY
Keyword(s):  
Lipid Oxidation ◽  
Fatty Acid Analysis ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Turkey Meat ◽  
Freezing Method ◽  
Freeze Dried ◽  
Flavor Deterioration ◽  
Long Chain ◽  
Meat Analysis

Rosemary oleoresin (200 ppm) was compared to a commercial antioxidant mixture of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) (200 ppm) and citric acid in frozen and freeze dried breakfast sausages prepared with 18% mechanically deboned turkey meat. Analysis for malondialdehyde (MDA) revealed that both antioxidant treatments inhibited lipid oxidation during 5 weeks of storage. Rosemary oleoresin was comparable in activity to the commercial antioxidant mixture in the freeze dried products but not in the frozen products. Fatty acid analysis at the beginning and the end of storage revealed a selective decrease in certain long chain polyunsaturated fatty acids which was not related to treatment. Sensory analysis yielded a strong preference for the frozen sausages which was attributable to the poorer texture of the freeze dried sausages rather than to flavor deterioration.

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