67C-10 |
|
E. J. LEE1, K. S. Park1, and D. U. Ahn2. (1) Animal Science Department, Iowa State University, 2373 Kildee Hall, Ames, IA 50011, (2) Department of Animal Science, Iowa State University, 2276 Kildee Hall, Ames, IA 50011 Enhanced quality characteristics of ready-to eat (RTE) turkey breast roll are critical to increase its acceptability to consumers. Unlike turkey ham (5 to 7% fat), RTE turkey breast roll generally has dry mouth-feel due to its relatively low fat content (1 to 2% fat). Plum extract contains sorbitol, a known humectant, which naturally binds moisture and thus has the potential to alleviate the 'dry' mouth-feel. More importantly, plum extract contains antioxidants; therefore, addition of plum extract is expected to reduce the development of off-odors from lipid oxidation in turkey breast roll. The objective this study was to evaluate selected quality characteristics of vacuum-packaged, irradiated RTE turkey product which was formulated with plum extract during storage. Non-irradiated and irradiated controls (no plum extract added) and 1, 2, or 3% plum extracts-added turkey rolls were irradiated at 0 or 3 kGy using a Linear Accelerator. Lipid oxidation, volatile profiles, color, texture, proximate analysis and sensory characteristics of sliced turkey breast roll were determined. Plum extract treatments had no effect on the proximate analysis of turkey breast roll. The lightness of vacuum-packaged turkey breast roll decreased in proportion to added plum extract, but the redness and yellowness increased. Addition of 1 or 2% plum extract to turkey breast roll had no effect, but 3% plum extract was effective in controlling lipid oxidation and the production of aldehydes (pentanol, hexanal, heptanal, octanal, and nonanal). Texture of turkey breast roll was not influenced, but juiciness was increased by plum extract. Therefore, addition of 3% or higher of plum extract is recommended to improve mouth-feel and antioxidant effect in irradiated turkey breast roll. However, the color of turkey roll with 3% plum extract was dark and may not be appealing to consumers.
Session 67C, Food Chemistry: Food analysis, irradiation and toxicology
|