Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system
Makaleler > Tam Makale · 2023
Yazarlar: H. S. Kavuşan, S. Çalişkan, F. Turgut, Fatma Meltem SERDAROĞLU
Acta Universitatis Sapientiae, Alimentaria, Uluslararası, 2023, cilt 16, ss 32-48
Özet
Abstract This study aimed to explore the effects of different comminution degrees and the incorporation of a natural antioxidant on the quality attributes and oxidative reactions of turkey meat. Four distinctive turkey meat systems were established, namely: 3 mm minced treatment (M), 3 mm minced treatment with the addition of 200 ppm gallic acid equivalentAloe vera(Aloe barbadensisMill.) extract (MA), fine-ground treatment (FM), and fine-ground treatment with the addition of 200 ppm gallic acid equivalentAloe veraextract (FMA). The evaluation encompassed an in-depth analysis of various quality parameters and the assessment of lipid-protein oxidation reactions throughout the storage period. The inclusion ofAloe veraextract (AE) increased the pH and b* values while simultaneously decreasing the L* and a* values. Conversely, increasing the degree of comminuting manifested an elevation in L* values, concomitant with a decline in a* values. Increased comminuting degree ratios were found to contribute to an exacerbation of oxidative reactions. Nonetheless, the strategic utilization of AE demonstrated its potential to effectively mitigate oxidative reactions during storage.