76D-3 |
The effects of lowbush blueberry puree on lipid oxidation in precooked ground turkey patties |
K. G. BUZZARD1, A. A. Bushway, M. E. Camire, and R. J. Bushway. (1) Food Science and Human Nutrition, University of Maine, 214 Holmes Hall, Orono, ME 04469-5736 The effects of lipid oxidation in meat-based systems are the creation of off-flavors and spoilage. Blueberries contain antioxidants, including anthocyanins and phenolic acids, which could potentially retard the rate of lipid oxidation in precooked meats. Ground turkey undergoes lipid oxidation rapidly because of its high-unsaturated fat content. The objective of this study was to determine the effects of different blueberry purees on oxidation in ground turkey patties held in refrigerated and frozen storage over time. Ground turkey patty treatments were prepared containing 3.5% w/w grade A blueberry puree, 3.5% non-grade A blueberry puree, and a control with 0% puree. Patties were held in refrigerated storage at 5C. Gas chromatography using headspace analysis and thiobarbituric acid tests (TBARS) were performed to determine the extent of lipid oxidation. On day 1, 3, 7, and 14 the refrigerated patties were tested for hexanal and TBARS. On day 1, control, grade A, and non-grade A had mean values of 0.028, 0.016, & 0.017 nmol malondialdehyde/g of meat, respectively. On day 7, these samples had 0.201, 0.023, and 0.017 nmol malondialdehyde/g of meat respectively. Hexanal values show undetectable limits in both blueberry puree treatments for day 1 compared to the control hexanal mean values of 2.257 uM. On day 7, the control, grade A, and non-grade A treatments had mean values of 31.697, 0.801, and .742 uM hexanal respectively. Grade A puree was found to have higher total anthocyanin and phenolic concentrations over the non-grade A puree. Overall, there was a significant difference (p<0.05) for both purees compared to the control patties for TBA and hexanal. The blueberry purees retarded the rate of lipid oxidation in the turkey patties. The possible implications of this study are incorporating blueberry purees into precooked meat systems to prevent lipid oxidation.
Session 76D, Muscle Foods II
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