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

<p>This study aimed to explore the effects of different comminution degrees and the incorporation of a natural antioxidant on the quality attributes and oxidative reactions of turkey meat. Four distinctive turkey meat systems were established, namely: 3 mm minced treatment (M), 3 mm minced treatment with the addition of 200 ppm gallic acid equivalent <italic>Aloe vera</italic> (<italic>Aloe barbadensis</italic> Mill.) extract (MA), fine-ground treatment (FM), and fine-ground treatment with the addition of 200 ppm gallic acid equivalent <italic>Aloe vera</italic> extract (FMA). The evaluation encompassed an in-depth analysis of various quality parameters and the assessment of lipid-protein oxidation reactions throughout the storage period. The inclusion of <italic>Aloe vera</italic> extract (AE) increased the pH and b* values while simultaneously decreasing the L* and a* values. Conversely, increasing the degree of comminuting manifested an elevation in L* values, concomitant with a decline in a* values. Increased comminuting degree ratios were found to contribute to an exacerbation of oxidative reactions. Nonetheless, the strategic utilization of AE demonstrated its potential to effectively mitigate oxidative reactions during storage.</p>
</abstract>

This study aimed to explore the effects of different comminution degrees and the incorporation of a natural antioxidant on the quality attributes and oxidative reactions of turkey meat. Four distinctive turkey meat systems were established, namely: 3 mm minced treatment (M), 3 mm minced treatment with the addition of 200 ppm gallic acid equivalent Aloe vera (Aloe barbadensis Mill.) extract (MA), fine-ground treatment (FM), and fine-ground treatment with the addition of 200 ppm gallic acid equivalent Aloe vera extract (FMA). The evaluation encompassed an in-depth analysis of various quality parameters and the assessment of lipid-protein oxidation reactions throughout the storage period. The inclusion of Aloe vera extract (AE) increased the pH and b* values while simultaneously decreasing the L* and a* values. Conversely, increasing the degree of comminuting manifested an elevation in L* values, concomitant with a decline in a* values. Increased comminuting degree ratios were found to contribute to an exacerbation of oxidative reactions. Nonetheless, the strategic utilization of AE demonstrated its potential to effectively mitigate oxidative reactions during storage.

Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system

Acta Universitatis Sapientiae, Alimentaria

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

This study aimed to explore the effects of different comminution degrees and the incorporation of a natural antioxidant on the quality attributes and oxidative...

Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system

Pubblicato online: 27 nov 2023

Pagine: 32 - 48

DOI: https://doi.org/10.2478/ausal-2023-0003

Parole chiave
turkey meat, comminution, extract, oxidative reactions, quality parameters, breast muscle

© 2023 H. S. Kavuşan et al., published by Sciendo

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

Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system

Pubblicato online: 27 nov 2023

Pagine: 32 - 48

DOI: https://doi.org/10.2478/ausal-2023-0003

Parole chiaveturkey meat, comminution, extract, oxidative reactions, quality parameters, breast muscle

© 2023 H. S. Kavuşan et al., published by Sciendo

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

Parole chiave
turkey meat, comminution, extract, oxidative reactions, quality parameters, breast muscle