Turkey Meat

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Jens Petter Wold - One of the best experts on this subject based on the ideXlab platform.

  • detection of rancidity in freeze stored Turkey Meat using a commercial gas sensor array system
    Sensors and Actuators B-chemical, 2006
    Co-Authors: Johnerik Haugen, Jens Petter Wold, Annette Veberg, Frank Lundby
    Abstract:

    Rancidity has been investigated with a commercial solid state based gas-sensor array system in freeze stored Turkey stored at two different temperatures, −10 and −20 ◦ C and different atmospheric conditions, respectively in presence of air and under vacuum. Samples were kept stored up to 9 months and analyzed at different times during storage. The gas-sensor readings showed high correlation with reference measurement data as TBARS, secondary volatile oxidation products, and rancidity related sensory attributes (r > 0.9, p < 0.001). It could be demonstrated that the gas-sensor based method had a similar ability as a trained sensory panel to detect lipid oxidation in freeze stored Turkey Meat. For samples stored in vacuum or at −10 ◦ C a better discrimination was obtained with the gas-sensor array system. It was possible by means of selected sensor readings to obtain a complete discrimination between the samples stored in air at −10 and −20 ◦ C, and vacuum and air stored samples from −20 ◦ C, respectively. The performance of the gas-sensor array system with regard to the prediction of rancid odour and flavour was confirmed by GC/MS analysis showing that the major volatile compounds where also the lipid oxidation derived products representing the key rancid odour compounds. The results suggest that solid state based gas-sensor arrays could be an alternative rapid method to detect and quantify lipid oxidation in freeze stored poultry products.

  • measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum packed minced Turkey and pork Meat by fluorescence spectra and images
    Meat Science, 2006
    Co-Authors: Annette Veberg, Asgeir Nikolai Nilsen, Oddvin Sorheim, Johan Emelian Moan, Vladimir Iani, Petras Juzenas, Jens Petter Wold
    Abstract:

    This paper illustrates that fluorescence spectroscopy and imaging can be used to measure the extent and distribution of lipid oxidation in Meat. Minced Turkey thighs and pork semimembranosus muscles were stored for 7 and 12 days at 4 °C in high oxygen (O2) modified atmosphere packages and vacuum. Turkey Meat packed in high O2 atmosphere was oxidised already after 7 days of storage. The sensory rancid odour score was 4.7 (on a scale from 1 to 9) and the TBARS value was 1.86 mg MDA/kg. There was also an increase in fluorescence emission intensity in the 410–550 nm region, which arises from lipid oxidation products. The combination of unsaturated fatty acids and access to O2 resulted in lipid oxidation gradients in the Turkey Meat samples, and these gradients were clearly visualised by fluorescence images. In comparison, pork Meat was more stable against lipid oxidation, with TBARS values <0.2 mg MDA/kg and no development of fluorescent lipid oxidation products was detected. The fluorescence spectra measured in the present experiment suggest that Turkey thighs and pork semimembranosus muscle in addition to protoporphyrin also have a natural content of Zn protoporphyrin. The porphyrin content was higher in pork Meat than in Turkey Meat. It increased during storage time when the Meat was packed in vacuum, and it decreased with O2 availability. The distribution of porphyrins in the Meat was visualised by fluorescence imaging.

  • measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum packed minced Turkey and pork Meat by fluorescence spectra and images
    Meat Science, 2006
    Co-Authors: Annette Veberg, Asgeir Nikolai Nilsen, Oddvin Sorheim, Johan Emelian Moan, Vladimir Iani, Petras Juzenas, Jens Petter Wold
    Abstract:

    Abstract This paper illustrates that fluorescence spectroscopy and imaging can be used to measure the extent and distribution of lipid oxidation in Meat. Minced Turkey thighs and pork semimembranosus muscles were stored for 7 and 12 days at 4 °C in high oxygen (O2) modified atmosphere packages and vacuum. Turkey Meat packed in high O2 atmosphere was oxidised already after 7 days of storage. The sensory rancid odour score was 4.7 (on a scale from 1 to 9) and the TBARS value was 1.86 mg MDA/kg. There was also an increase in fluorescence emission intensity in the 410–550 nm region, which arises from lipid oxidation products. The combination of unsaturated fatty acids and access to O2 resulted in lipid oxidation gradients in the Turkey Meat samples, and these gradients were clearly visualised by fluorescence images. In comparison, pork Meat was more stable against lipid oxidation, with TBARS values

  • front face fluorescence spectroscopy a rapid method to detect early lipid oxidation in freeze stored minced Turkey Meat
    Journal of Food Science, 2006
    Co-Authors: Annette Veberg, Elisabeth Olsen, Gjermund Vogt, Maria Mielnik, Asgeir Nikolai Nilsen, Jens Petter Wold
    Abstract:

    The purpose of this study was to elucidate the ability of front face fluorescence spectroscopy to measure early lipid oxidation in minced Turkey Meat, and compare it to other methods for determination of oxidative status such as sensory analysis, dynamic headspace gas chromatography combined with a mass spectrometer (GC-MS), and thiobarbituric acid-reactive substances (TBARS) value. This comparison was performed on one batch of minced Turkey Meat. The Meat was stored at −20 °C and −10 °C in vacuum or exposed to air. The results showed that fluorescence analysis is a sensitive, nondestructive method for measurement of early lipid oxidation, and its rapidity and ease of use facilitates it as a practical screening method in research as well as food production. The level of specific marker compounds for lipid oxidation (for example, 1-penten-3-ol) was highly correlated with the fluorescence data.

  • rapid assessment of rancidity in complex Meat products by front face fluorescence spectroscopy
    Journal of Food Science, 2002
    Co-Authors: Jens Petter Wold, Maria B Mielnik, M K Pettersen, Kjersti Aaby, Pernille Baardseth
    Abstract:

    : Front face autofluorescence from Meat products was measured to elucidate the method's ability to measure and predict lipid oxidation. Three sample sets were studied: Turkey Meat with added aldehydes, raw and heat-treated Turkey Meat, and Meat loaf at different process steps. Multivariate regression was used to correlate against sensory assessed rancidity, volatile compounds (GC-MS), and TBARS. Results verified that the increase in fluorescence during storage originates from aldehydes reacting with the Meat matrix. Fluorescence modeled sensory assessed rancidity at the same accuracy as volatile compounds (R = 0.9), but was superior to TBARS. Front face fluorescence seems to be a powerful tool for nondestructive analysis of oxidation progress in Meat products.

Annette Veberg - One of the best experts on this subject based on the ideXlab platform.

  • detection of rancidity in freeze stored Turkey Meat using a commercial gas sensor array system
    Sensors and Actuators B-chemical, 2006
    Co-Authors: Johnerik Haugen, Jens Petter Wold, Annette Veberg, Frank Lundby
    Abstract:

    Rancidity has been investigated with a commercial solid state based gas-sensor array system in freeze stored Turkey stored at two different temperatures, −10 and −20 ◦ C and different atmospheric conditions, respectively in presence of air and under vacuum. Samples were kept stored up to 9 months and analyzed at different times during storage. The gas-sensor readings showed high correlation with reference measurement data as TBARS, secondary volatile oxidation products, and rancidity related sensory attributes (r > 0.9, p < 0.001). It could be demonstrated that the gas-sensor based method had a similar ability as a trained sensory panel to detect lipid oxidation in freeze stored Turkey Meat. For samples stored in vacuum or at −10 ◦ C a better discrimination was obtained with the gas-sensor array system. It was possible by means of selected sensor readings to obtain a complete discrimination between the samples stored in air at −10 and −20 ◦ C, and vacuum and air stored samples from −20 ◦ C, respectively. The performance of the gas-sensor array system with regard to the prediction of rancid odour and flavour was confirmed by GC/MS analysis showing that the major volatile compounds where also the lipid oxidation derived products representing the key rancid odour compounds. The results suggest that solid state based gas-sensor arrays could be an alternative rapid method to detect and quantify lipid oxidation in freeze stored poultry products.

  • measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum packed minced Turkey and pork Meat by fluorescence spectra and images
    Meat Science, 2006
    Co-Authors: Annette Veberg, Asgeir Nikolai Nilsen, Oddvin Sorheim, Johan Emelian Moan, Vladimir Iani, Petras Juzenas, Jens Petter Wold
    Abstract:

    This paper illustrates that fluorescence spectroscopy and imaging can be used to measure the extent and distribution of lipid oxidation in Meat. Minced Turkey thighs and pork semimembranosus muscles were stored for 7 and 12 days at 4 °C in high oxygen (O2) modified atmosphere packages and vacuum. Turkey Meat packed in high O2 atmosphere was oxidised already after 7 days of storage. The sensory rancid odour score was 4.7 (on a scale from 1 to 9) and the TBARS value was 1.86 mg MDA/kg. There was also an increase in fluorescence emission intensity in the 410–550 nm region, which arises from lipid oxidation products. The combination of unsaturated fatty acids and access to O2 resulted in lipid oxidation gradients in the Turkey Meat samples, and these gradients were clearly visualised by fluorescence images. In comparison, pork Meat was more stable against lipid oxidation, with TBARS values <0.2 mg MDA/kg and no development of fluorescent lipid oxidation products was detected. The fluorescence spectra measured in the present experiment suggest that Turkey thighs and pork semimembranosus muscle in addition to protoporphyrin also have a natural content of Zn protoporphyrin. The porphyrin content was higher in pork Meat than in Turkey Meat. It increased during storage time when the Meat was packed in vacuum, and it decreased with O2 availability. The distribution of porphyrins in the Meat was visualised by fluorescence imaging.

  • measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum packed minced Turkey and pork Meat by fluorescence spectra and images
    Meat Science, 2006
    Co-Authors: Annette Veberg, Asgeir Nikolai Nilsen, Oddvin Sorheim, Johan Emelian Moan, Vladimir Iani, Petras Juzenas, Jens Petter Wold
    Abstract:

    Abstract This paper illustrates that fluorescence spectroscopy and imaging can be used to measure the extent and distribution of lipid oxidation in Meat. Minced Turkey thighs and pork semimembranosus muscles were stored for 7 and 12 days at 4 °C in high oxygen (O2) modified atmosphere packages and vacuum. Turkey Meat packed in high O2 atmosphere was oxidised already after 7 days of storage. The sensory rancid odour score was 4.7 (on a scale from 1 to 9) and the TBARS value was 1.86 mg MDA/kg. There was also an increase in fluorescence emission intensity in the 410–550 nm region, which arises from lipid oxidation products. The combination of unsaturated fatty acids and access to O2 resulted in lipid oxidation gradients in the Turkey Meat samples, and these gradients were clearly visualised by fluorescence images. In comparison, pork Meat was more stable against lipid oxidation, with TBARS values

  • front face fluorescence spectroscopy a rapid method to detect early lipid oxidation in freeze stored minced Turkey Meat
    Journal of Food Science, 2006
    Co-Authors: Annette Veberg, Elisabeth Olsen, Gjermund Vogt, Maria Mielnik, Asgeir Nikolai Nilsen, Jens Petter Wold
    Abstract:

    The purpose of this study was to elucidate the ability of front face fluorescence spectroscopy to measure early lipid oxidation in minced Turkey Meat, and compare it to other methods for determination of oxidative status such as sensory analysis, dynamic headspace gas chromatography combined with a mass spectrometer (GC-MS), and thiobarbituric acid-reactive substances (TBARS) value. This comparison was performed on one batch of minced Turkey Meat. The Meat was stored at −20 °C and −10 °C in vacuum or exposed to air. The results showed that fluorescence analysis is a sensitive, nondestructive method for measurement of early lipid oxidation, and its rapidity and ease of use facilitates it as a practical screening method in research as well as food production. The level of specific marker compounds for lipid oxidation (for example, 1-penten-3-ol) was highly correlated with the fluorescence data.

Dong U. Ahn - One of the best experts on this subject based on the ideXlab platform.

  • effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked Turkey Meat products
    Poultry Science, 2016
    Co-Authors: Xi Feng, Sun Hee Moon, Hyun Yong Lee, Dong U. Ahn
    Abstract:

    The objective of this study was to evaluate the effect of irradiation on lipid/protein oxidation, color changes, and off-odor volatiles production in uncured and cured cooked Turkey Meat products. Uncured cooked Turkey breast Meat and cured commercial Turkey breast rolls and ham were prepared and irradiated at 0, 1.5, 3.0, and 4.5 kGy using a linear accelerator. The results showed that irradiation had little effects on lipid oxidation of cured cooked Turkey products, but accelerated lipid oxidation in uncured cooked Turkey breast Meat (P < 0.05). Protein oxidation was increased both in cured and uncured Meats (P < 0.05), but more in cured cooked Meat by irradiation. The redness of uncured cooked Turkey was increased (P < 0.05), but the redness of cured cooked Turkey Meat was faded by irradiation (P < 0.05). Irradiated cured cooked Turkey Meat products produced less off-odor volatile compounds (dimethyl disulfide, 3-methyl/2-methyl-butananl, and hexanal) than irradiated uncured cooked Meat products due to various additives in the cured Meat products. Our results suggested that irradiation resulted in different chemical reactions to pigments in uncured and cured cooked Turkey Meat products, but cured cooked Turkey Meat products have a higher tolerance to odor deterioration than uncured cooked Turkey Meat products.

  • effect of antioxidants on the production of off odor volatiles and lipid oxidation in irradiated Turkey breast Meat and Meat homogenates
    Journal of Food Science, 2003
    Co-Authors: Eun Joo Lee, Dong U. Ahn
    Abstract:

    The addition of gallate, sesamol, trolox, and tocopherol was effective, but sesamol, sesamol + toco- pherol, and gallate + tocopherol were among the most effective antioxidants in reducing thiobarbituric acid reactive substances, volatile production, and off-odor intensity in Turkey breast homogenates. Also, these 3 antioxidant treatments were effective in controlling lipid oxidation and off-odor intensity in both vacuum and aerobically packaged patties. However, aerobic packaging was better than antioxidant treatments in reducing off-odor inten- sity of irradiated Turkey patties. Antioxidants had no effect on redness, but increased lightness and yellowness of irradiated Turkey breast. It was concluded that a combination of antioxidant and aerobic packaging was more useful than antioxidant and vacuum packaging in controlling off-odor problems in irradiated raw Turkey Meat.

  • Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked Turkey Meat patties with different packaging
    Poultry science, 1998
    Co-Authors: Dong U. Ahn, Jerry L. Sell, X. Chen, J.i. Lee
    Abstract:

    Abstract A study was conducted to determine the effects of dietary vitamin E supplementation on the storage stability and volatiles production in irradiated cooked Turkey Meat. Turkeys, raised with diets containing 25, 50, 75, or 100 IU of dl-alpha-tocopheryl acetate (TA)/kg diet from 1 to 105 d of age, were fed with diets containing 25, 200, 400, or 600 IU of TA/kg diet from 105 to 122 d of age. Breast and leg Meat patties were prepared, irradiated at 0 or 2.5 kGy dose, cooked to an internal temperature of 78 C, and stored in either vacuum or aerobic packaging. Thiobarbituric acid reactive substance (TBARS) values gradually decreased as the dietary TA increased and > 200 IU TA/kg diet treatments were helpful in maintaining low TBARS values in irradiated breast and leg Meat patties during the 7-d storage period. With vacuum-packaging, irradiated cooked breast patties developed more oxidation than nonirradiated patties but the prooxidant effect of irradiation in cooked leg Meat patties was not consistent. In aerobic-packaged cooked Meat, irradiated patties had lower TBARS than nonirradiated patties in both breast and leg Meat stored in oxygen permeable bags for 7 d. Propanal, pentanal, hexanal, 1-pentanol, and total volatiles were highly correlated with the TBARS values of Meat. However, hexanal represented the lipid oxidation status of cooked Meat better than any other volatiles component. The amount of hexanal and total volatiles in cooked breast and leg Meat shows decreasing trends as dietary TA increased. In vacuum packaging, irradiated breast and leg Meat had higher hexanal and total volatiles content than nonirradiated Meat at both 0 and 7 d of storage. In aerobic packaging, the amount of hexanal and total volatiles greatly increased in both irradiated and nonirradiated Meat patties during the 7-d storage periods. The results illustrated that the antioxidant effect of TA was not strong enough to control lipid oxidation and off-odor generation in cooked Meat stored under aerobic conditions because the progress of lipid oxidation in cooked Meat under aerobic condition is very rapid. However, the combination of dietary TA and vacuum packaging of cooked Meat immediately after cooking could be a good strategy to minimize oxidation and volatiles production in cooked Meat.

  • dietary vitamin e affects lipid oxidation and total volatiles of irradiated raw Turkey Meat
    Journal of Food Science, 1997
    Co-Authors: Dong U. Ahn, Jerry L. Sell, X. Chen, M Jeffery, J.i. Lee
    Abstract:

    Breast and leg Meat patties, prepared from Turkeys fed diets containing 25, 200, 400 or 600 IU of dl-α-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw Turkey Meat were determined. Dietary TA at > 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw Turkey patties after 7-days of storage. However, the antioxidant effects of dietary TA were more notable when the patties were loosely packaged than when vacuum-packaged. Irradiation increased lipid oxidation of raw Turkey Meats only when loosely packaged but had limited effects on formation of total volatiles after storage at 4°C for 7 days or longer.

Mirko Betti - One of the best experts on this subject based on the ideXlab platform.

  • preparation and characterization of gelatin from collagen biomass obtained through a ph shifting process of mechanically separated Turkey Meat
    Poultry Science, 2014
    Co-Authors: L Keplova, Zied Khiari, Mirko Betti
    Abstract:

    Gelatins were extracted from mechanically separated Turkey Meat following 2 different approaches. The first method was based on a 2-stage batch extraction at 50 and 60°C, respectively, whereas the second method consisted of recovering gelatin from a collagen biomass obtained during a pH-shifting process. The yield of gelatin produced by the latter method was twice that obtained by the former method (13.51 and 6.36%, respectively). The chemical composition, as well as the rheological and the functional properties, of all extracted gelatins were evaluated. Gelatin recovered from the collagen biomass had higher molecular weight components and significantly greater (P < 0.05) bloom value (353.2 g) compared with thermally extracted gelatins. However, gelatin extracted at 60°C possessed higher (P < 0.05) foaming properties, as well as better emulsifying activity, than gelatin extracted from the 50°C treatment and the collagen biomass. The present study revealed that high-quality gelatins can be prepared from mechanically separated Turkey Meat through precipitation and thermal solubilization of collagen biomass obtained during a pH-shifting process.

  • comparative study on the effect of acid and alkaline aided extractions on mechanically separated Turkey Meat mstm chemical characteristics of recovered proteins
    Process Biochemistry, 2011
    Co-Authors: Yuliya Hrynets, Dileep A Omana, Mirko Betti
    Abstract:

    Abstract The study was undertaken to determine the physico-chemical properties of proteins isolated from mechanically separated Turkey Meat (MSTM) by a pH-shifting technique. The effect of four pH values (2.5, 3.5, 10.5 and 11.5) was investigated. Protein yield did not show any statistical difference between the extractions carried out at pH 2.5, 10.5 and 11.5. However, yield was considerably lower when pH of extraction was 3.5 (P = 0.0097). Total protein extractability and myofibrillar protein hydrophobicity showed the same pattern, with the highest values at pH 10.5 and the lowest at pH 2.5. No significant (P > 0.05) differences were found between the various pH of extractions on total, neutral and polar lipids, which on average were equal to 92.3%, 93.0% and 90.7%, respectively. TBARs analysis showed no difference between acid and alkaline treatments; however, the values were significantly lower compared to raw MSTM (P

  • effect of acid and alkaline aided extractions on functional and rheological properties of proteins recovered from mechanically separated Turkey Meat mstm
    Journal of Food Science, 2010
    Co-Authors: Yuliya Hrynets, Dileep A Omana, Mirko Betti
    Abstract:

    :  Functional and rheological characteristics of acid- and alkali-extracted proteins from mechanically separated Turkey Meat (MSTM) have been investigated. Extractions were carried out at 4 pH values (2.5, 3.5, 10.5, and 11.5). The study demonstrated that alkali and acid extractions resulted in significant (P  0.05) by different extraction pH. The protein extracted at pH 3.5 formed a highly viscoelastic gel network as evidenced by storage modulus (G′) values, whereas the gel formed from proteins extracted at pH 10.5 was found to be the weakest. The work also revealed that acid treatments were more effective for removal of total heme pigments from MSTM. Color characteristics of protein isolates were markedly improved compared to the initial material and tended to be better when subjected to acid extractions. Practical Application: Mechanically separated Meat is one of the cheapest sources of protein obtained by grinding Meat and bones together and forcing the mixture through a perforated drum. The use of mechanically separated Turkey Meat (MSTM) for the production of further processed poultry products is limited due to its undesirable color and textural properties. Recovery of proteins from MSTM using pH shifting process will help the poultry processors to get better returns and also create opportunity to produce functional food ingredients.

Maria B Mielnik - One of the best experts on this subject based on the ideXlab platform.

  • grape seed extract as antioxidant in cooked cold stored Turkey Meat
    Lwt - Food Science and Technology, 2006
    Co-Authors: Maria B Mielnik, Elisabeth Olsen, Gjermund Vogt, D Adeline, Grete Skrede
    Abstract:

    Efficiency of four concentrations of grape seed extract (0.0, 0.4, 0.8, and 1.6 g/kg) in retarding oxidative rancidity was tested with cooked Turkey breast Meat. Development in lipid oxidation during 13 days of refrigerated storage was evaluated by means of thiobarbituric acid-reactive substances (TBARS) and volatile compound formation. Hexanal, pentanal, octanal, 2-octenal, 1-octen-3-ol, 2-octen-1-ol, and 1-penten-3-ol showed high correlations (r>0.95) with TBARS values and could, therefore, serve as markers for the oxidation process in the cooked Turkey breast Meat. Supplementation of grape seed extract prior to cooking significantly improved oxidative stability of minced Turkey Meat during heat treatment and storage. The ability of grape seed extract to prevent lipid oxidation was concentration-dependent. Vacuum-packaging considerably improved oxidative stability of Meat regardless of the low concentration of grape seed extract used. It appears that grape seed extract could be very effective in inhibiting lipid oxidation of cooked Turkey Meat during chill-storage.

  • lipid oxidation in frozen mechanically deboned Turkey Meat as affected by packaging parameters and storage conditions
    Poultry Science, 2004
    Co-Authors: Marit Kvalvag Pettersen, Maria B Mielnik, Grete Skrede, Astrid Nilsson
    Abstract:

    : Mechanically deboned Turkey Meat (MDTM) was stored in different packaging materials (film produced with natural antioxidant (alpha-tocopherol) or synthetic antioxidant) at -20 degrees C for 12 mo in a vacuum, modified atmosphere, or air. One-half of the samples were thawed at 4 degrees C for 24 h after 1 mo of storage and then refrozen. Oxidative rancidity was evaluated during storage by measuring the development of 2-thiobarbituric acid reactive substances (TBARS), and hexanal, a volatile oxidation product. Vacuum- and modified atmosphere-packaged samples had lower TBARS values and hexanal content than air-packaged samples with corresponding treatments. Hexanal content and TBARS values increased with storage time, and the highest levels were obtained after 6 mo of storage. The largest increase was obtained with presence of oxygen. Mechanically deboned Turkey Meat stored in packages where a natural antioxidant (alpha-tocopherol) was used in production of one of the PE layers, had, in almost every instance, the lowest TBARS values and hexanal content when stored in vacuum or modified atmosphere. However, this difference was not statistically significant. Neither TBARS values nor hexanal content showed dependency of the temperature profile (frozen or frozen/thawed/refrozen) during storage.

  • commercial antioxidants control lipid oxidation in mechanically deboned Turkey Meat
    Meat Science, 2003
    Co-Authors: Maria B Mielnik, Kjersti Aaby, Grete Skrede
    Abstract:

    Effects of commercial rosemary antioxidants on oxidative stability of mechanically deboned Turkey Meat (MDTM) compared with Trolox C (vitamin E), ascorbic acid (vitamin C) and control without antioxidant were investigated. Antioxidants were added to Meat at three levels. Thiobarbituric acid (TBA) assay and dynamic headspace gas chromatography were used to assess the effects of commercial antioxidants on lipid stability of MDTM during 7 months of frozen storage. Increased levels of TBA-reactive substances (TBARS) and volatile carbonyl compounds were noticed in all Meat samples during storage, however most distinctly in Meat without antioxidants. Retarding effect of antioxidants on the development of oxidation depended on the level and type antioxidants. Trolox C-a water soluble, synthetic derivative of vitamin E possessed the greatest antioxidative activity reflected by the lowest values of TBARS and volatile compounds. Ascorbic acid was less efficient than Trolox C and Biolox HT-W (rosemary), but more potent than most rosemary extracts in suppressing lipid oxidation especially in the long term frozen storage MDTM. The DPPH() method confirmed that antioxidant activity depends on the concentration of active compounds present in the samples available to scavenge the free radicals formed during the storage period. Supplementation of MDTM with antioxidants could be an alternative method to prevent oxidative degradation of the Meat during frozen storage when vacuum packaging is not practical.

  • rapid assessment of rancidity in complex Meat products by front face fluorescence spectroscopy
    Journal of Food Science, 2002
    Co-Authors: Jens Petter Wold, Maria B Mielnik, M K Pettersen, Kjersti Aaby, Pernille Baardseth
    Abstract:

    : Front face autofluorescence from Meat products was measured to elucidate the method's ability to measure and predict lipid oxidation. Three sample sets were studied: Turkey Meat with added aldehydes, raw and heat-treated Turkey Meat, and Meat loaf at different process steps. Multivariate regression was used to correlate against sensory assessed rancidity, volatile compounds (GC-MS), and TBARS. Results verified that the increase in fluorescence during storage originates from aldehydes reacting with the Meat matrix. Fluorescence modeled sensory assessed rancidity at the same accuracy as volatile compounds (R = 0.9), but was superior to TBARS. Front face fluorescence seems to be a powerful tool for nondestructive analysis of oxidation progress in Meat products.