Rosemary extracts as inhibitors of lipid oxidation and color change in cooked poultry products
L. YU1, L. Scanlin1, and G. R. Schmidt2. (1) Dept. of Food Science and Human Nutrition, Colorado State University, 230 Gifford Building, Colorado State University, Fort Collins, CO 80523-1571, (2) Dept. of Animal Science, Colorado State University, Fort Collins, CO 80523
Flavor and color are two important quality factors of cooked meat and poultry products. Antioxidants can inhibit lipid oxidation and color changes during storage in cooked meat and poultry products. Recently, interest in natural antioxidants has increased because of questions about the long-term safety and negative consumer perception of synthetic antioxidants. Antioxidative effects of rosemary extracts have been observed in ground pork products, several food systems, bulk oils, and oil-in-water emulsions.
The objective of this research was to evaluate potential benefits of rosemary extracts on storage stability of cooked poultry products.
Changes were measured in thiobarbituric acid reactive substances, hexanal production, and color of slices of cooked turkey rolls containing 0, 100, 250, and 500 ppm water-soluble rosemary extracts, plus a combination of 125 ppm water-soluble rosemary extracts and 125 ppm oil-soluble rosemary extracts, over a refrigerated storage period of 14 days.
Rosemary extracts showed protection of lipid oxidation and color changes in cooked turkey. Higher levels of water-soluble rosemary extracts were more effective in delaying quality loss in cooked turkey at all tested storage times. Water soluble rosemary extracts (WSR) showed significant protection of lipid oxidation at all storage times at levels of 250 and 500 ppm, but not at 100 ppm (p<0.05). Hexanal levels in 250 ppm WSR treated samples were 37 % and 29 % of that in control samples on day 0 and day 7, respectively. With 500 ppm WSR, hexanal contents decreased to 16 % and 12 % of that in control samples on day 0 and day 7, respectively.
Session 30A, Food Chemistry: Lipids