<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Changes in the odor of meat during its storage are one of the basic indicators affecting its assessment and possible disqualification. The aim of the study was to determine whether the addition of essential oils may affect the composition and concentration of volatile compounds included in the aroma of stored turkey meat. We investigated the effect of adding essential oil (EO) of caraway (0.02% v/w), rosemary (0.02% v/w) and a mixture of the two (0.01% each) on the composition of volatile compound fractions formed during 10-day storage of vacuum-packed minced turkey meat. The EOs used were also evaluated for their influence on microbial contamination (total viable count and lactic acid bacteria count), sensory quality (odor and taste) and the level of fat rancidity (acid value, peroxide value and p-anisidine value) and pH in chill-stored samples. In terms of sensory indicators, the greatest beneficial effect of adding EOs was noted in the odor of raw meat. Use of the HS-SPME/GC-MS (headspace-solid phase microextraction/gas chromatography-mass spectrometry) method showed that the addition of essential oils significantly reduced the amounts of benzeneacetaldehyde, 2-octenal and ethyl 2-methyloctanoate compared with the control sample. In addition, in the presence of essential oils of rosemary and caraway, decreases were noted in benzaldehyde and 9-octadecenal, respectively. These changes may potentially affect the reception of the odor. There was a beneficial effect of the EOs in reducing the levels of fat oxidation indicators, including peroxides. However, the oils at applied concentrations had no significant effect on the total viable count and LAB count.</p>
</abstract>

Changes in the odor of meat during its storage are one of the basic indicators affecting its assessment and possible disqualification. The aim of the study was to determine whether the addition of essential oils may affect the composition and concentration of volatile compounds included in the aroma of stored turkey meat. We investigated the effect of adding essential oil (EO) of caraway (0.02% v/w), rosemary (0.02% v/w) and a mixture of the two (0.01% each) on the composition of volatile compound fractions formed during 10-day storage of vacuum-packed minced turkey meat. The EOs used were also evaluated for their influence on microbial contamination (total viable count and lactic acid bacteria count), sensory quality (odor and taste) and the level of fat rancidity (acid value, peroxide value and p-anisidine value) and pH in chill-stored samples. In terms of sensory indicators, the greatest beneficial effect of adding EOs was noted in the odor of raw meat. Use of the HS-SPME/GC-MS (headspace-solid phase microextraction/gas chromatography-mass spectrometry) method showed that the addition of essential oils significantly reduced the amounts of benzeneacetaldehyde, 2-octenal and ethyl 2-methyloctanoate compared with the control sample. In addition, in the presence of essential oils of rosemary and caraway, decreases were noted in benzaldehyde and 9-octadecenal, respectively. These changes may potentially affect the reception of the odor. There was a beneficial effect of the EOs in reducing the levels of fat oxidation indicators, including peroxides. However, the oils at applied concentrations had no significant effect on the total viable count and LAB count.

Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat

Department of Biotechnology and General Technology of Food, Faculty of Food Technology

Department of Fermentation Technology and Microbiology, Faculty of Food Technology

Annals of Animal Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

Changes in the odor of meat during its storage are one of the basic indicators affecting its assessment and possible disqualification. The aim of the study was...

Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat

Publicado en línea: 05 ago 2021

Páginas: 1133 - 1147

Recibido: 26 ago 2020

Aceptado: 15 oct 2020

DOI: https://doi.org/10.2478/aoas-2020-0106

Palabras clave
volatile aroma compounds, essential oil, poultry meat, storage, antioxidative effect

© 2021 Magdalena Michalczyk et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat

Publicado en línea: 05 ago 2021

Páginas: 1133 - 1147

Recibido: 26 ago 2020

Aceptado: 15 oct 2020

DOI: https://doi.org/10.2478/aoas-2020-0106

Palabras clavevolatile aroma compounds, essential oil, poultry meat, storage, antioxidative effect

© 2021 Magdalena Michalczyk et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Palabras clave
volatile aroma compounds, essential oil, poultry meat, storage, antioxidative effect