Department of Human Nutrition, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland.
J Food Sci Technol. 2013 Jun;50(3):443-54. doi: 10.1007/s13197-011-0359-3. Epub 2011 Apr 15.
The effect of oil-soluble rosemary extract, sodium erythorbate and a mixture of oil-soluble rosemary extract and sodium erythorbate and packaging method (vacuum packaging and modified atmosphere packaging) on the quality of cooked turkey meatballs stored at 4 °C was determined. The physicochemical, microbiological and sensory analyses were performed. Oil-soluble rosemary extract was found to be the most effectual antioxidant and vacuum more effective than modified atmosphere packaging in preventing oxidative changes. Sodium erythorbate slowed down hydrolytic process and more effective in modified atmosphere packaged samples. A slighter change in the colour of turkey meatballs was noted during modified atmosphere storage. Microbial counts of mesophilic bacteria during storage were never higher than the spoilage limit (10(7) cfu/g). All additives reduced microbial population and better effect was achieved by the combination of modified atmosphere packaging and additives. Sensory analysis results indicated the significant advantages in using rosemary individually or with sodium erythorbate in retarding warmed-over-flavour development in cooked poultry product.
研究了油溶性迷迭香提取物、抗坏血酸钠以及油溶性迷迭香提取物和抗坏血酸钠混合物与包装方法（真空包装和改良气氛包装）对 4℃储存的熟火鸡肉丸质量的影响。进行了理化、微生物和感官分析。结果表明，油溶性迷迭香提取物是最有效的抗氧化剂，真空包装比改良气氛包装更能有效防止氧化变化。抗坏血酸钠减缓了水解过程，在改良气氛包装样品中更有效。在改良气氛储存过程中，火鸡肉丸的颜色变化较小。在储存过程中，嗜温细菌的计数从未高于变质限值（10(7)cfu/g）。所有添加剂均降低了微生物数量，改良气氛包装和添加剂的组合效果更好。感官分析结果表明，在延缓熟禽产品中温热风味的发展方面，单独使用迷迭香或与抗坏血酸钠联合使用具有显著优势。
