Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat

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• 作者：Claudia Contini ; Roc铆o 脕lvarez ; Michael O'Sullivan ; Denis P. Dowling ; Sean 脫g Gargan ; Frank J. Monahan
• 关键词：Active packaging ; Citrus extract ; Lipid oxidation ; Turkey meat ; Sensory analysis
• 刊名：Meat Science
• 出版年：March, 2014
• 年：2014
• 卷：96
• 期：3
• 页码：1171-1176
• 全文大小：380 K

文摘

An antioxidant active packaging was prepared by coating a citrus extract, consisting of a mixture of carboxylic acids and flavanones, on polyethylene terephthalate trays. The effect of the packaging in reducing lipid oxidation in cooked turkey meat and on meat pH, colour characteristics and sensorial parameters was investigated. An untrained sensory panel evaluated the odour, taste, tenderness, juiciness and overall acceptability of the meat, using triangle, paired preference and quantitative response scale tests. A comparison between the antioxidant effects of the different components of the extract was also carried out. The packaging led to a significant reduction in lipid oxidation. After 2 days of refrigerated storage the sensory panel detected differences in odour and, after 4 days, rated the meat stored in the active packaging higher for tenderness and overall acceptability. Citric acid appeared to be the most important component of the extract with regard to its antioxidant potency.