Oxidative and microbial stability of poultry meatballs added with coriander extracts and packed in cold modified atmosphere

Abstrakt

The aim of the study was to determine the effects of adding of coriander extracts to turkey meatballs. Meat samples were stored in modified atmosphere at 4°C ± 1°C for 9 days. The addition of coriander extract at 500 ppm level delayed the process of lipid oxidation for the period of 6 days of storage and growth inhibition of aerobic microorganisms for the period of 9 days of storage. The usage of a dose of 500 ppm as well as a dose of 200 ppm had no significant effect on the sensory features, but had an impact on colour parameters of the meatballs. In the groups with coriander extract, volatile terpenes were identified.

Autorzy

Dominika Guzek
Dominika Guzek
Marta Brodowska
Marta Brodowska
Elżbieta Górska-Horczyczak
Elżbieta Górska-Horczyczak
Iwona Wojtasik-Kalinowska
Iwona Wojtasik-Kalinowska
Jolanta Godziszewska
Jolanta Godziszewska
artykuł
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Angielski
2017
20
11
2527-2537
25
1,845
3
4