Oxidative and microbial stability of poultry meatballs added with coriander extracts and packed in cold modified atmosphere. Issue 11 (2nd November 2017)

• Record Type: Journal Article
• Authors: Gantner, Magdalena; Guzek, Dominika; Najda, Agnieszka; Brodowska, Marta; Górska-Horczyczak, Elżbieta; Wojtasik-Kalinowska, Iwona; Godziszewska, Jolanta
• Is Part Of: International journal of food properties. Volume 20:Issue 11(2017)
• Page Start: 2527
• Page End: 2537
• Publication Date: 2017-11-02
• Subjects: Natural antioxidants -- Coriander -- Turkey -- Lipid oxidation -- Sensory quality; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2016.1243125
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: 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.