30C-30 |
Antioxidant effects of rosemary (Rosmarinus officinalis), sage (Salvia officinalis L.) and oregano (Origanum vulgare) extracts during frozen storage of turkey meat |
K. AABY, A. G. Skryten, G. Skrede, and M. Mielnik. Food Products & Raw Materials, MATFORSK, Norwegian Food Research Institute, Osloveien 1, Aas, N-1430, Norway Turkey meat is rich in unsaturated fatty acids and is therefore prone to lipid oxidation. Rosemary, sage and oregano are known to contain effective antioxidative components and are interesting substitutes for synthetic antioxidants in the food industry. The objective of the present study was to evaluate antioxidative effects of rosemary, sage and oregano extracts in turkey meat during frozen storage and to compare sensory analysis with chemical analysis as a means for monitoring rancid flavor. Pieces from turkey thighs were marinated in a marinade containing commercial rosemary extract powder or extracts produced from dried sage or oregano. The extracts were added at two concentrations (g dry herbs/100g meat). The material was stored at -25°C in air or under vacuum. Lipid oxidation was measured after 0, 2, 4 and 6 months of storage using sensory analysis, thiobarbituric acid reactive substances (TBARS) and volatile components determined by dynamic headspace GC-MS. The meat marinated with sage extracts showed the highest oxidation stability. After 4 months of storage in air, no rancid flavor and minor amounts of volatile oxidation products and TBARS were developed. When sage extracts (0.5 and 2.5%) were added, the TBARS and hexanal concentrations were reduced by 87 and 98%, respectively, compared to control. Antioxidative effects of rosemary and oregano extracts were concentration dependent. Hexanal concentrations were reduced by 95 and 54% when 1 and 5% oregano extracts were added and by 83 and 98% when 0.02 and 0.1% rosemary extracts were added. Rancid flavor varied in a similar way, while concentration effects were less pronounced with TBARS. The herbal extracts showed promising effects as lipid oxidation inhibitors in turkey meat during frozen storage. However, more work has to be done on purifying the antioxidants and optimization of concentration levels before they can be utilized by the food industry.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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