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Publisert 2006

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Publikasjonsdetaljer

Tidsskrift : Lebensmittel-Wissenschaft + Technologie , vol. 39 , p. 191–198 , 2006

Utgiver : Academic Press

Internasjonale standardnummer :
Trykt : 0023-6438
Elektronisk : 1096-1127

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Mielnik, Maria Bogumila; Olsen, Elisabeth; Vogt, Gjermund; Adeline, D.; Skrede, Grete

Sak : 3

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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

Efficiency of four concentrations of grape seed extract (0.0, 0.04, 0.08 and 0.16 %) in retarding oxidative rancidity was tested with cooked turkey breast meat. Development in lipid oxidation during 13 days’ refrigerated storage was evaluated by means of thiobarbituric acid reactive substances (TBARS) and volatile compound formation. Hexanal, pentanal, octanal, 2-octenal, 1-octen-3-ol, 2-octen-1-ol and 1-penten-3-ol showed high correlations (r 0.95) with TBARS values and could therefore serve as markers for the oxidation process in the cooked turkey breast meat. Supplementation of grape seed extract prior to cooking significantly improved oxidative stability of minced turkey meat during heat treatment and storage. The ability of grape seed extract to prevent lipid oxidation was concentration dependent. Vacuum packaging considerably improved oxidative stability of meat regardless of the low level of grape seed extract used. It appears that grape seed extract could be very effective in inhibiting lipid oxidation of cooked turkey meat during chill-storage.