Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphere. Issue 1 (1st January 2018)

• Record Type: Journal Article
• Authors: Gantner, Magdalena; Brodowska, Marta; Górska-Horczyczak, Elżbieta; Wojtasik-Kalinowska, Iwona; Najda, Agnieszka; Pogorzelska, Ewelina; Godziszewska, Jolanta
• Is Part Of: CyTA: journal of food. Volume 16:Issue 1(2018)
• Page Start: 628
• Page End: 636
• Publication Date: 2018-01-01
• Subjects: Plant extracts -- oxidative changes -- sage -- turkey meat; Extractos vegetales -- cambios oxidativos -- salvia -- carne de pavo; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2018.1426632
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: The aim of the study was to determine the influence of sage extracts (0.02% and 0.05%) on the quality of turkey meatballs packed in a modified atmosphere (80% O2 ; 20% CO2 ) and stored at 4°C over a period of 9 days. Sage extract added to meatballs had a high antioxidant capacity due to a phenolic compounds: 47.92 mg of gallic acid (GAE)/100 g dw including high flavonoids contents (20.47 mg GAE/100 g dw) and phenolic acids (8.14 GAE/100 g dw) contents. During the storage, lipid oxidation and microbial growth increased rapidly and the results showed that the influence of sage extract on meatballs was the most noticeable on the last day of storage. Furthermore, analysis of the volatile compounds indicated that the addition of sage extract delayed formation of lipid-derived products of oxidation through storage of the turkey meatballs. Sage extract has a potential as a natural preservative in the meat industry.