Document Detail


Effect of the addition of ground rosemary on the quality and shelf-life of turkey meatballs during refrigerated storage.
MedLine Citation:
PMID:  19093248     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
1. The aim of the present study was to determine the effect of the addition of ground rosemary on the quality and shelf-life of turkey meatballs. Heat-treated vacuum-packed turkey meatballs were stored at 3 +/- 1 degrees C. 2. The rate of oxidative and hydrolytic changes during refrigerated storage was slower in meatballs containing 1% of rosemary. The samples with rosemary were characterised by significantly lower values of pH and water activity than control samples. The addition of rosemary inhibited the growth of psychrotrophic, coliform and Clostridium sp. bacteria. 3. The sensory quality of meatballs decreased over storage, first in control samples and later also in those containing rosemary. Warmed-over flavour was detected after 12 d of storage in meatballs spiced with rosemary and after 3 d in control samples. A sour flavour was not perceptible in meatballs containing rosemary. The obtained results confirm the beneficial effect of rosemary added to poultry meat products.
Authors:
M Karpińska-Tymoszczyk
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Publication Detail:
Type:  Evaluation Studies; Journal Article    
Journal Detail:
Title:  British poultry science     Volume:  49     ISSN:  1466-1799     ISO Abbreviation:  Br. Poult. Sci.     Publication Date:  2008 Nov 
Date Detail:
Created Date:  2008-12-18     Completed Date:  2009-02-06     Revised Date:  2009-03-27    
Medline Journal Info:
Nlm Unique ID:  15740290R     Medline TA:  Br Poult Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  742-50     Citation Subset:  IM    
Affiliation:
Department of Human Nutrition, University of Warmia and Mazury, Olsztyn, Poland. mikar@uwm.edu.pl
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MeSH Terms
Descriptor/Qualifier:
Animals
Fatty Acids / analysis
Food Contamination / prevention & control
Food Microbiology
Food Preservation / methods*
Food Preservatives*
Hydrogen-Ion Concentration
Hydrolysis
Lipid Peroxidation
Meat Products*
Odors / analysis
Oxidation-Reduction
Rosmarinus*
Taste
Turkeys
Water
Chemical
Reg. No./Substance:
0/Fatty Acids; 0/Food Preservatives; 7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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